Mixture

Ingredients list for Mixture

• 3 cups Split Bengal gram (chana dal)

Method

1. Heat a deep non-stick pan, add split Bengal gram and dry roast, on medium heat, for 8-10 minutes. Cool completely, transfer into a grinder jar and grind into a fine powder.
2. To make sev, take 1 cup of this ground flour in a mixing bowl, add red chilli powder, turmeric powder, carom seeds, salt, 1 tbsp oil and sufficient water and knead into stiff dough. Cover the dough with a damp cloth and rest for 30 minutes.
3. Heat sufficient oil in a kadai. Grease a sev mould with some oil. Divide the dough into equal portions and fill the mould with a portion. Press sev directly into hot oil and deep-fry till golden brown. Drain on absorbent paper.
4. To make boondi, take 2 cups the ground flour in another mixing bowl, add turmeric powder, red chilli powder and salt and mix well. Add 1 cup water, a little at a time, and whisk to a smooth batter. Add 1 tsp oil, whisk well and rest the batter for 10 minutes.
5. Reheat the oil, place a small perforated spoon on top of the kadai, pour some prepared batter on it and tap gently so that the boondi fall directly into hot oil. Deep-fry till crisp. Drain on absorbent paper.
6. Deep fry cashewnuts, curry leaves, roasted chana dal and peanuts, one after the other in same hot oil till lightly browned. Drain on absorbent paper.
7. Transfer all the fried ingredients into a large mixing bowl, add roasted pumpkin seeds, roasted melon seeds, roasted flax seeds, red chilli powder and salt and mix well.
   Cool and serve or store in an airtight container.