Tangy Mixture | Mixture Recipe

Tangy Mixture, everyone’s favorite. This recipe originated in south India, but I can say it is famous in all over India. I have bought and tried the spicy, tangy, and sweet mixtures several times, but I never made at home. This time, as usual, I bought this mixture from the Indian Store, and then I got an idea, why not try to make this snacks at home. I know that this Mixture does take lots of time and full attention, but this time I was ready to commit my time.

I would say if you set your mind to make this snacks, make it in good amount. It can last for several months, and it is hard to resist yourself from binge eating it.

This snack contains several different kinds of ingredients. To make this recipe easy, you can use some readymade ingredients, such as Bundi, and fried splits (daal).

The mixture can be stored for at least 6 months at room temperature. It can be served as an evening snack with tea/coffee or any time of the day.

For more snacks recipes that go very well with Tea/Coffee, check garlic roasted peanut, mathri, samosa, and ghugni. Try those out and please let me know if you have any question related to the recipes. Thank you!!

Please, let me know if you like this recipe. Feel free to ask me any question related to my recipes. Thank you for visiting my blog.

If you try this recipe, I would love to know how it turned out. Please tag your picture with #tangyhoney on my Instagram or connect with me on Facebook, Twitter, and Pinterest. Thank you so much for visiting my blog. See you very soon in my next healthy recipe. Stay healthy…

Prep. time: 20 minutes Cooking times: 1:15 minutes Serve: 15

Ingredients:

Poha/Chivda: 2 cups
Moong whole: ½ cup (soaked overnight)
Chana/chickpea/gram splits: ½ cup (soaked overnight)
Moong splits: ½ cup (soaked overnight)
Peanut: 1 cup
Cashew: ½ cup (roasted)
Raisins: ½ cup (roasted)
Bundi: 1 cup
Kari leaves: 15 to 20
Sesame seed: 4tbsp (roasted)
Fennel seed: 4tbsp (roasted)
Chat masala: 4tbsp
Tumeric powder: 1tbsp
Red chili powder: 1tbsp
Salt: 1½tsp
Black salt: 1tsp (optional)
Sugar: 2tbsp
Oil: for frying

Let’s begin: How to Make Mixture with steps by steps photos-

First, arrange all ingredients, such as all daal or splits, spices, and poha.
Soak overnight all splits.
Drain the soaked splits and rap it with the dry towel to remove the excess water.

Now prepare the spices, In a bowl add red chili powder, turmeric powder, salt, sugar, chat masala, and black salt.
[You can easily find chat masala and other ingredients from any Indian grocery store. If by chance, you don’t find chat masala, you can use dried mango powder instead.]
Mix all spices very well.

Now heat oil in a deep pan.
Use drainer to fry the poha.
Check the oil by adding 2 or 3 poha at a time. When you see poha float on the oil that means oil is heat enough for frying.
Now add ¼ cup of poha at a time for frying. It will take less than 1 minute to fry.

Remove them from the oil and replace them in a big bowl.

Sprinkle the spices, which we already made.

Do the same process again and again until poha is done. Make sure to sprinkle spices every time.

For frying the peanut, first, keep the flame very low and then add the peanut in the oil.
Let them cook for about 5 to 6 minutes on low flame. You will see peanut craked from the middle.

Now, do the same process, sprinkle the spices, and mix them.

Do the same process with the chickpeas splits. This will take little extra time about 15 minutes on low flame.
After 15 minutes, when you remove them from oil, you will see they are still soft but don’t worry about it. Once they get at room temperature, they will become crispy.
Again the same process, sprinkle the spices.

Now add the whole moong into the heated oil, fry them on low heat too for about 15 minutes.
Remove them from the oil and sprinkle the spices.
Now add moong splits in the oil on low flame. It will take 10 minutes to cook. Sprinkle the spices.
Mix them all together.

Fry Kari leaves in the oil too and mix them in the mixture

Now add rest of the ingredients, such as roasted cashew, raisins, Bundi, sesame seed and fennel seed.
I added some extra chat masala to make it tangier. You can taste it first and add more or fewer spices as required.