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Bombay Mix and Bhel
Introduce
Chef :
Bina AnjariaBombay Mix and Bhel
#goldenapron23
A tasty recipe with many elements.
All these elements' recipes I have learnt from my mentors:-
Mother and Mother-in-law
Ingredient
Food ration :
As snack and toppingCooking time :
2 hours
50 gm
besan sieved
3/4 tsp
haldi
1/2 tsp
hing
1 tsp
ajwain
2 tsp
chilli powder
1 1/2 tbsp
oil
1 tsp
hot oil
3tbsp
chana dal
3 tbsp
mung dal
1/4 cup
makkai poha
1tsp
roasted jira
1 tsp
roasted fennel seeds
2 tsp
dhaniya seeds
1 tsp
sanchad
1 tsp
chat masala
1 tsp
amchur powder
1/2 tsp
clove-cinnamon powder
15
Curry leaves
3 tbsp
Groundnuts
12-15
Kaju
2 tbsp
til
1 tbsp
fennel seeds
1 cup
Salad
1
lemon
2 tbsp
coriander
Cooking instructions
* Step 1
Wash and soak dals for 6 hours. Then dry them completely on a cloth under the fan.
* Step 2
Meanwhile, sieve the besan and dry roast dhaniya seeds, jira and fennel seeds. Cool completely and ready the otherr dry masalas.
* Step 3
Now crush roasted ingredients first in mixer jar. Add other dry masalas. Crush to a fine masala powder.
* Step 4
When the dals have dried well,knead ghatiya dough using water. Rest dough for 30 minutes.
* Step 5
Knead sev dough also and rest dough for 30 minutes.
* Step 6
Make boondi batter with water and rest batter for 30 minutes. Keep batter of medium pouring consistency.
* Step 7
Keep all ingredients ready. Mix hot oil in boondi batter and mix well.
* Step 8
Heat oil for frying and make crispy boondis using jara. Take out on an absorbent paper to soak the extra oil.
* Step 9
Knead ghatiya dough well again for 2 minutes and make ghatiya through the sev machine using jaali with biggest holes. Keep on absorbent paper.
* Step 10
Similarly make sev and keep on paper.
* Step 11
Now fry chana dal and mung dal and keep on the absorbent paper. Fry groundnuts.
* Step 12
Fry kaju, kishmish and kopra slices and keep on paper.
* Step 13
Fry curry leaves. Fry makkai poha and the thick poha. Fry pohas on fast gas flame. Keep on paper for a while.
* Step 14
Now sprinkle masala on all the fried ingredients.
* Step 15
Put some masala on ghatiya, sev and boondi also.
* Step 16
Now do the tempering and pour it on all the fried ingredients of the Bombay mix.
* Step 17
Mix gently. Taste and add salt or any other masala, if required.
* Step 18
BOMBAY MIX is a tasty and a versatile mixture. Cool it completely. Now it can be had as snack or used as a topping for poha, misal, ragda etc. I made bhel with the Bombay mix.
* Step 19
Fill the Bombay mix Bhel in paper cones and serve. Store the rest of the Bombay mix in an airtight container.
* Step 20
Enjoy tasty homemade BOMBAY MIX with family and friends. This has a shelf life of 1 month. Happy Cooking! ☺😊
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