Bombay Mix (Nut-Free)

Ingredients

• 1 cup Besan Flour (Gram Flour)
• 1/4 cup Rice Flour
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Chili Powder
• 1/4 teaspoon Asafoetida (Hing)
• 1/2 teaspoon Salt
• 1/2 cup Water
• 1 cup Vegetable Oil (Sunflower)
• 1 cup Puffed Rice
• 1 cup Chickpea Noodles (Sev - nut-free)
• 1/2 cup Sunflower Seeds
• 1/4 cup Curry Leaves

Instructions

1. 1In a medium bowl, combine the 1 cup Besan Flour (Gram Flour), 1/4 cup Rice Flour, 1/2 teaspoon Turmeric Powder, 1/2 teaspoon Chili Powder, 1/4 teaspoon Asafoetida (Hing), and 1/2 teaspoon Salt. Stir these ingredients together until they are well mixed.
2. 2Gradually pour the 1/2 cup Water into the dry ingredients, stirring constantly with a spoon or whisk. Continue stirring until a smooth, thick, and pourable batter forms.
3. 3Pour the 1 cup Vegetable Oil (Sunflower) into a large, heavy-bottomed pot or a deep skillet. Place the pot over medium heat and allow the oil to heat until it reaches 350°F (175°C).
4. 4Carefully press or drop small portions of the batter into the hot oil using a sev maker or a slotted spoon with small holes. Fry the batter for 2 to 3 minutes, turning occasionally, until the strands are golden brown and crispy.
5. 5Use a slotted spoon to remove the fried sev from the oil and place them on paper towels to drain excess oil. Allow the fried sev to cool slightly for a few minutes, then gently break the strands into smaller, bite-sized pieces.
6. 6In the same pot with the hot oil, carefully add the 1/4 cup Curry Leaves. Fry them for 30 to 60 seconds, stirring gently, until they become crispy and release a fragrant aroma. Use a slotted spoon to remove the crispy curry leaves and place them on fresh paper towels to drain.
7. 7In a large mixing bowl, combine the broken fried sev pieces, the 1 cup Puffed Rice, the 1 cup Chickpea Noodles (Sev - nut-free), the 1/2 cup Sunflower Seeds, and the crispy fried curry leaves.
8. 8Gently toss all the ingredients together in the bowl until they are evenly distributed. Allow the Bombay Mix to cool completely to room temperature before storing; this ensures it remains crispy.
9. 9Transfer the cooled Bombay Mix into an airtight container and store it at room temperature.

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