≡ Menu

Mixture: Colourful Indian Snack

Mixture_Snack_4 Mixture is a famous Indian snack. All variety of snacks are mixed in small quantities with fried nuts, puffed rice, dry fruits  and fried grams. I have prepared simple mixture by adding some nuts.

While making mixture I used corn flour also with rice flour for crispness and to avoid oil absorption in snacks. There are different shapes of mould (achhu) available to suit the type of snacks. The dough should be thick enough to press through the mould. I used oregano (omam), asafetida, and pepper powder in these snacks to digest it easily.

I have prepared a mixture snack with Kara Boondhi, Karasev, Oma Podi, Pottu Kadalai Murukku, Ribbon Pakoda, Thenkuzhal. In mixture I added roasted peanuts and items that can be consumed as it is – like puffed rice, aval pori, fried channa (pottu kadalai). These things absorb oil from other deep fried items to keep the mixture dry. I also added fried cashew nut, raisin, badam and curry leaves. To add some sweetness, I added small Sweet Maida Diamond Cuts.

Mixture_Snack_1 Mixture_Snack_2

At last I sprinkled some red chilli powder, mixed all by crushing mildly. I have not added salt separately in the mixture as all deep fried items have salt in them.


You can add snacks in any proportion as you wish. The measurement given below are what I followed and adding items in mixture depends upon individual taste also. Here are the constituents of mixture to make a delicious snack.

Kara Boondhi

Kara Boondhi is a snack known to all and children like it very much. It can be easily prepared at home.


  • Bengal gram flour (kadalai mavu) – 2 cup
  • Rice flour or corn flour – 2 table spoon
  • Red chilli powder – ½ tea spoon
  • Turmeric – pinch
  • Cooking soda – pinch
  • Salt – as per taste
  • Oil – for deep frying


  • Mix well all given items together with water to a batter like idly batter.
  • Hold the boondhi ladle over hot oil, pour the batter on this little by little and let it fall freely in the hot oil as droplets; fry crisp and remove; repeat for remaining batter also.

Kara_Boondhi_2 Kara_Boondhi_3

  • Crisp Kara Boondhi is ready. Can be garnished with fried curry leaves.



  • If the batter is too thick, boondhi as droplets won’t fall freely in the fry pan.
  • If the batter is too watery, spherical shape of boondhi is difficult to get.
  • While deep frying, oil temperature need to be regulated.
  • Boondhi Raitha also can be prepared as a side dish.


Ingredients Karasev_1

  • Bengal gram flour (kadalai mavu) – 1 cup
  • Rice flour – ½ cup
  • Corn flour – ½ cup
  • Pepper powder –1 tea spoon
  • Butter – 1 tea spoon
  • Turmeric – pinch
  • Salt – as per taste
  • Oil – for frying

Mix all flour and other things with water to stiff dough; put in mould and press over hot oil; cook in low flame till crisp.

Karasev_2 Karasev_3

Oma Podi

This is a simple snack enjoyed by children. As oregano (omam) juice is added in this, it is tasty and is easy to digest also.


  • Bengal gram flour (kadalai mavu) – 2 cup
  • Rice flour – ¼ cup
  • Corn flour – ¼ cup
  • Unsalted butter – 1 table spoon
  • Oregano (omam) – I table spoon soaked for 1 hour and juice extracted
  • Salt – as per taste
  • Oil – for frying


  • Sieve all flour; mix all flour, salt, butter, oregano juice and make a dough like stiff poori dough.

Oma_Podi_1 Oma_Podi_2

  • Put this in the mould and press over hot oil; fry in low flame, remove when it is crisp and turns golden colour; this cooks very fast, within one or two minutes.

Oma_Podi_3 Oma_Podi_4

Repeat this process for the remaining dough.



  • Make the dough for only 4 to 5 oma podi shifts at a time because the dough kept for long time will result in brown or reddish oma podi, while deep frying.
  • In emergency, you can use oma water instead of taking out juice from omam.

Pottu Kadalai Murukku


  • Rice flour – 2 cup
  • Pottu kadalai mavu – ½ cup
  • Cumin seeds – ½ tea spoon
  • Asafetida powder (dissolved in water) – little
  • Unsalted butter – 1 table spoon
  • Salt – as per taste
  • Oil for frying


Mix all together with enough water to a stiff dough and press over hot oil; cook in low flame till crisp and golden in colour.

Pottu_kadalai_murukku_1 Pottu_kadalai_murukku_2


Ribbon Pakoda


  • Bengal gram flour (kadalai mavu) – 5 cup
  • Rice flour – 1 cup
  • Corn flour – 1 cup
  • Red chilli powder – 2 tea spoon
  • Asafetida powder – ½ tea spoon
  • Unsalted butter – 2 table spoon
  • Salt – as per taste
  • Oil – for frying


Mix the above things with water make stiff dough; put in mould, press over hot oil; cook both sides in low flame, remove when crisp.

Ribbon_Pakoda_2 Ribbon_Pakoda_3



  • You can replace asafetida with garlic juice.



  • Rice flour – 1¼ cup
  • Roasted and powdered urad dal – ¼ cup
  • Black sesame seeds – ¼ tea spoon
  • Unsalted butter – 1tea spoon
  • Salt – as per taste
  • Oil – for frying


Mix all items with enough water and press through mould over hot oil; cook in low flame till crisp and golden in colour.

Thenkuzhal_2 Thenkuzhal_3


Sweet Maida Diamond Cuts


  • Maida – 1 cup
  • Rava – 1 tea spoon
  • Corn flour – 1 tea spoon
  • Ghee – 1 table spoon
  • Sugar – 1 table spoon


Mix all items with enough water to a stiff dough and roll it like chappati; cut into small pieces and fry them till crisp.

Sweet_maida_diamond_cuts_1 Sweet_maida_diamond_cuts_2


Tips for making snacks

  • The flour should be fresh and nicely ground; sieve it before making snacks.
  • If you add more butter, murukku like snacks will break in oil while deep frying.
  • Always dissolve salt in water and then add in the flour to make a dough.
  • Mix the flour only to use for 4 to 5 moulds at a time for deep frying.
  • Store the snacks in air tight container to keep them crisp for long time.

Here is the Murukku Achhu and Boondhi ladle used to prepare the above items.


{ 16 comments… add one }

  • Priya October 14, 2009, 1:07 pm

    Love mixture, u have put great efforts to make out this delicious and crispy snacks dear..wat a work..

  • Kamala October 15, 2009, 10:14 pm

    Thank you Priya :)

  • Mrs Jeba Selvan December 25, 2009, 9:11 pm

    your recipies are very useful to me.

  • Mrs Jeba Selvan April 14, 2010, 10:28 am

    if i have any doubt in cooking, immediately i see your website. it guides me as a mother

  • Vegetarian Yogini July 9, 2010, 5:44 am

    Love your recipes…was looking for kara sev- And found it! Thanks a lot…will be back many times!

  • Fadia Khan August 27, 2010, 5:51 pm

    Thanks alot , these will be very useful for Ramadan.

  • shasheik December 8, 2010, 4:20 pm

    Hai this was the recipe i was looking for finally i got it thanx a lot
    omapodi really turned out very well, like the one in the shop good job

  • janani January 15, 2011, 9:24 am

    very nice recipes. very useful. one question about pottukadalai murukku is corn flour and corn starch the same or i have to use only corn flour

  • V.PARAMESWARAN January 31, 2011, 3:06 pm


  • Kamala January 31, 2011, 5:40 pm

    @ Parameswaran
    Here all the dishes are presented to try at home. Iam not in a position to help you with a project report to take up for commercial use.

  • sultana July 10, 2011, 1:51 pm


  • kavitha March 17, 2012, 10:50 pm

    tried ur karasaev yesterday, came out so delicious. Thank you for the wonderful recipe. Do you have the recipe for coconut milk muruku?

  • stella May 23, 2012, 1:32 pm


    Very… attractive site, with step by step snap method , can be learned very easily, Thank you for easy recipes and keep posting new recipes

  • manisha December 18, 2012, 4:24 pm

    it’s better

  • Vidhya July 19, 2013, 9:05 pm

    Hi Aunty,

    I tried pottu kadalai muruku.It came out well.Thank you so much for your effort to share the recipe.My kid love to eat muruku.

  • Sandhya November 8, 2013, 3:50 pm

    Very nicely illustrated. Tried this Diwali. Mixture was a superhit. Thanks a lot

Leave a Comment

Next post:

Previous post: