20 October, 2016

Mixture| Savoury snack from Karnataka|

Posted in : SNACKS - ROASTED/BAKED/DEEP FRIED/STEAMED on October 20, 2016 by : Divya Suresh Tags: BESAN MIXTURE, celebrations, festival sweets, home made, mixture, namma bengaluru special, namma karnataka special, snacks

This is one of the must do savory snack of Karnataka, prepared during Deepavali/Diwali. So thought of sharing my way of making this festival special snack with you all.

The basic ingredients used in this snack is Chickpea flour & Rice flour in equal proportion. My mother was an expert in making this snack. I can never forget that taste.

Different condiments are used in the same mix of chickpea + Rice flour and the final taste we get is awesome. Both types of sesame seeds are used in this recipe. Nuts like cashews, almonds and pistachios are also added.

I don’t make it very often as this is a deep fried dish, but it is a definite thing during Diwali. Below is the recipe method in my way

You may also like to check – Shankranthi trail mix , Kodubale , thengolu , chakkuli , authentic muchhore , om pudi/khara sev , Sorghum/Jolada mixture

Ingredients : measuring cup used – 250 ml

Chickpea flour/Besan/Kadale hittu – 1 cup
Rice flour/Chawal ka atta/Akki hittu – 1 cup
Red chilli Powder – 6 tsp (Kashmiri powder ie.. less hot)
Turmeric Powder – 1 tsp
Salt – 1 tsp
Water – 1/2 cup (adjust)

Combine everything well, then pour 2 to 3 tbsp of hot (smoking) oil on it or you can add 2 tsp of hot oil to each portion separately at the time of making it. mix everything again and divide the flours mix into four equal parts.

Add 2 tsp white sesame seeds to one part to make chakli /chakkuli
1 tsp carom seeds 1 tsp black sesame seeds to second part to make thin Sev & Tape
2 tsp cumin seeds to third part to make thengolu or thick Sev
And keep the fourth part Plain (without adding any condiment) for making Boondi kalu (check here for the detailed recipe)

Others :

Oil – to deep fry everything
Beaten rice/rice flakes/Poha – 1 cup
Ground nut – 1/2 cup
Cashew nuts – 1/4 cup
Almonds – 1/4 cup
Pistachios – 2 tbsp
Curry leaves – 1/4 cup
Roasted chana / Hurigadale – 1/4 cup

PROCEDURE :

Gradually add the water little at a time to the chakli portion, knead the dough well, put the relevant shape of the plate to the squeezer, squeeze and deep fry until done, remove and set it aside
Repeat the same procedure to make tengolu, thin sev and tape one after the other and set them aside
Now add little water to the remaining fourth part of the dough and stir it into a thick batter and make boondi kalu using Perforated spoon (a big round spoon with multiple small holes in it)
Now deep fry Poha/rice flakes (add little poha to the oil at a time) ground nut, cashew nuts, almonds, Pistachios, Curry leaves, one by one… in the same oil using a deep fry strainer and remove on a tissue paper
Now take one big container and break all the deep fried chakli, thengolu, thin sev, tape into it and add boondi kalu , cashew nuts, almonds, pistachios, ground nut, curry leaves and rice flakes into it
Add roasted chana / hurigadale … check for salt
The home made yummy mixture is ready to be relished.