Mixture (Indian fried savory snack)

I don't really know what they call this. We have always called it mixture. It used to be traditionally served along with Boondi Laddoo in weddings in Karanataka. It is a mixture as it says of different items all of which are deep fried, sprinkled with salt and chilli powder and some garnish. I made this in a huge batch to last for about a month. You see, I don't like to buy these fried items from the store since they sometimes smell of rancid oil.

One Year Ago - Vegan Almond Cookies 
One month back - Whole Wheat Orange Cranberry Bread


Ingredients:
To make Sev:
1 recipe Kara Sev I made quarter of it with the regular holed disc and the rest with fine holed disc

To make Boondi:

Besan/Chick pea flour - 2 cups
Baking soda - 1/8 tsp
Water - 1 1/4 cup - 1 1/3 cup (Depends on how well packed the flour is)

Salt - 1/2 tsp or to taste

Red Chilli Powder - 1/2 tsp or to taste

To make fried Poha / Avalakki puri:

Avalakki / beaten rice / Poha - 4 cups (thick variety)

Garnishes:

Peanuts - 4 cups (I used a lot since my kids love them)

Dalia/Roasted gram/Hurigadale - 2 cups

Kobbari / dry coconut / copra - 1 sliced into discs and cut into 1 " pieces (You can add more than this - see Notes)

Curry leaves - few

Salt - to taste

Red Chilli powder - to taste
Oil for deep frying

Method:
Make Sev using this recipe - Kara Sev Place them in a very large bowl.
Make Boondis using the method described here, but use the ingredients mentioned above in 'For Boondis'. Mix the boondis with kara sev and set aside.
Deep fry the poha/beaten rice/avalakki in hot oil. Drain and set aside in another bowl (not the bowl which has boondis and kara sev). Fry the peanuts, dalia/hurigadale. Drain and add it to the fried avalakki/poha/beaten rice. Fry the dry coconut slices and add it to the same bowl. Finally fry curry leaves and add it to the same bowl. Sprinkle enough salt and red chilli powder to the bowl which has poha/avalakki, peanuts and other garnishes. Mix well. Add the contents of the two bowls together and adjust the salt and red chilli powder if required. Store in air tight container.

Notes:
You can use how much ever garnishes you like. There is no hard and fast rule here. To make this job easier, I have a colander which I place in the hot oil to make boondis. Just lift out the colander and drain and pour into the bowl.

If you follow these steps, you can avoid using the oil which gets cloudy.
Line the kitchen counter next to the stove with some newspaper or wax paper. Making this can be messy. Mix the ingredients for kara sev. Fry them. When you are done frying them, start making boondis (It takes almost no time to make the batter for this if you have measured everything and kept in a bowl before. Add water and whisk to make a smooth batter and you are all set).
When done with making boondis, start frying the garnishes like peanuts, dalia and dry coconut and curry leaves. Save the avalakki/poha for the end. If you fry poha first and then other ingredients, oil will get saturated fast.

Fry the poha and set aside. When the oil is cool, dump it. Do not reuse. Floury particles from poha cloud the oil so much and make it saturated. It is not advisable to reuse this oil.


Enjoy with a cup of tea or coffee or as a garnish on sambar and rice!!

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