20 October, 2016
Mixture| Savoury snack from Karnataka|
Posted in : Snacks| Roasted| Baked| Deep fried| Steamed| on 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.