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
Nut-free
Ultimate version
Homemade sev fried in ghee with curry leaves, cashews and coconut.
Per serving£2.13
Total cost£8.50
Time50 min
Ingredients for 4
- Homemade sev
- 200 g gram (besan) flour
- ½ tsp ajwain (carom) seeds
- ¼ tsp turmeric
- 1 l sunflower oil , for deep frying
- The mix
- 60 g cashews
- 40 g coconut flakes
- 40 g raisins
- Tempering
- 2 tbsp ghee
- 20 fresh curry leaves
- 1 tsp amchur (dried mango powder)
- 1 tsp Kashmiri chilli powder
- salt , to taste
Method
- Mix the gram flour with ajwain, turmeric, a pinch of salt and enough water to make a stiff paste.
- Heat the oil to 180C, press the paste through a sev maker or coarse sieve and fry the strands until crisp and golden; drain.
- In the same oil, briefly fry the cashews and coconut flakes until golden, then drain.
- Heat the ghee in a wide pan, add the curry leaves and let them crackle.
- Stir in the amchur and Kashmiri chilli powder, then add the sev, cashews, coconut and raisins.
- Toss thoroughly, season with salt, cool completely and store airtight.
Equipment
- deep heavy pan
- cooking thermometer
- sev maker or coarse sieve
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.
