Snacks
Indian
IndianBombay Mix
A spiced, crunchy Indian nibble of fried lentils, nuts and gram-flour sev. The tiers run from a quick dressed-up shop pack to a from-scratch mix fried in ghee with curry leaves and homemade sev.
Vegetarian
Vegan
Dairy-free
Better version
Toasted nuts and sev tossed warm in a tempered spice oil.
Per serving£1.05
Total cost£4.20
Time18 min
Ingredients for 4
- 150 g sev (gram flour noodles)
- 60 g raw peanuts
- 40 g split roasted chana dal
- 30 g raisins
- salt , to taste
- Tempering
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 tsp amchur (dried mango powder)
- ½ tsp chilli powder
Method
- Toast the peanuts in a dry pan until golden, then set aside.
- Heat the oil in the pan and add the mustard seeds; let them pop.
- Stir in the turmeric, chilli powder and amchur off the heat so they do not burn.
- Add the sev, chana dal, toasted peanuts and raisins and toss to coat in the spiced oil.
- Season with salt, leave to cool, then store airtight or serve at once.
Equipment
- frying pan
- large bowl
The three ways, side by side
Budget
Shop-bought bombay mix livened up with extra spice and peanuts.
Better
Toasted nuts and sev tossed warm in a tempered spice oil.
Ultimate
Homemade sev fried in ghee with curry leaves, cashews and coconut.
