Khatta Meetha Mixture

Card parties are a common affair during Diwali and especially Dhanteras! So, this year to give the perfect company to your card games, cocktails and mocktails, this super delicious homemade Khatta Meetha Mixture is here! Make your parties even more exciting with this addition and trust me people would want to come back for more!

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Khatta Meetha Mixture

Khatta Meetha Mixture

Main ingredients Dried corn flakes, Dried potato straws, Nylon sabudana, Almonds, Cashewnuts, Raw peanuts, Thick pressed rice, Split Bengal gram, Split skinless green gram, Curry leaves, Mora sev, Chana jor garam, Oil, Roasted fennel seeds, Roasted coriander seeds, Powdered sugar, Red chilli powder, Black salt, Citric acid, Dried mango powder
Cuisine Indian
Course Snack
Prep time 2-4 hours
Cook time 30-35 minutes
Taste Sweet and sour
Level of cooking Easy
Others Vegetarian


  • 1 cup dried corn flakes
  • ½ cup dried potato straws (salli)
  • ¼ cup nylon sabudana 
  • ¼ cup almonds, vertically halved
  • ¼ cup cashewnuts, vertically halved
  • ½ cup raw peanuts 
  • ½ cup thick pressed rice (jada poha)
  • 2 tablespoons split Bengal gram, soaked for 2 hours and drained
  • 2-3 tablespoons split skinless green gram (dhuli moong dal), soaked for 2 hours and drained
  • ¼ cup curry leaves
  • ¼ cup mora sev
  • ¼ cup chana jor garam
  • Oil for deep frying
  • 1 teaspoon roasted fennel seeds (saunf)
  • 1 teaspoon roasted coriander seeds
  • Spice mix
  • 2-3 teaspoons powdered sugar
  • 1 teaspoon red chilli powder
  • ½ teaspoon black salt
  • ¼ teaspoon citric acid
  • Salt to taste
  • ½ teaspoon dried mango powder (amchur)


  1. Heat sufficient oil in a kadai. Slide in the dried corn flakes in batches and deep-fry till golden brown and crisp. Drain on absorbent paper.
  2. Similarly, individually deep-fry dried potato straws, nylon sabudana, almonds, cashewnuts, raw peanuts, pressed rice, drained Bengal gram, drained split skinless green gram and curry leaves till they turn crisp. Drain on the same absorbent paper. 
  3. Put powdered sugar, red chilli powder, black salt, citric acid, salt and dried mango powder in a mortar and pound with a pestle. 
  4. Transfer the fried mixture into a large parat, add sev, fennel seeds, coarsely crush the coriander seeds between your palms and add into the mixture and add the pounded mixture and gently toss till the mixture is well coated with spice mix.
  5. Allow the mixture to cool down to room temperature. Store in air tight container to serve as required.