Boondi Mixture

Festival season is going on and we are busy making sweets and snacks for our family and friends. Navratri / Dasara just ended, and up next is Diwali. Diwali is one of mine and  most of their favorite festival. I love to decorate the house inside and out  with lots of lamps and flowers. Cook different types of sweets and snacks. Wish my family and friends and distribute the treats. My kids love to light lamps and play with fire crackers. 

For this festival I have tried a crunchy and nutty boondi mixture, which is spicy and garlicky. You can adjust the flavor of garlic and spiciness according to your taste. This dish can be stored in airtight container for up to 3 to 4 months. But believe me this snack is so yummy that you would finish it  in a week or so.  My first dish for this Diwali is Boondi Mixture. This recipe goes to the 1st day of BM 81 for week 1 under the theme " Diwali Sweets and Savories ".

Ingredients:


Besan / Gram flour 2 cups
Rice flour 3/4 cup
Chili powder 4 spoons
Salt to taste
Baking soda 1/2 spoon
Pressed rice / Thick poha 1 cup
Peanuts 1 cup
Curry leaves 1/2 cup
Roasted chana dal / putnalu  3/4 cup
Garlic cloves 4
Cumin seeds 1 spoon
Oil for deep frying
Boondi laddle


Preparation:


In a wide mixing bowl add gram flour, rice flour, salt, baking powder and  2 spoons chili powder.
Add water and make it a smooth batter. thinner than dosa batter.
Heat oil for deep frying.
Now take a laddle full of batter and pour it on boondi laddle keeping the boodle laddle few inches above the hot oil.
Keep stirring the so that the batter drops fall into hot oil. 
Fry till nice and crisp, remove and let rest on a paper towel to remove excess oil.
Repeat the process till the batter lasts.
In the same oil add peanuts and fry till brown.
Fry roasted chana dal also till nice and light brown.
Fry curry leaves till nice and crisp.
Also fry pressed rice till light brown and crisp.
Add all the fried ingredients into large mixing bowl.
In a mixer grinder add garlic, chili powder and cumin seeds.
Make it into smooth paste.
Now ad this paste to the fried mixture and mix well so that the garlic paste is well incorporated into the boondi mixture.
Store in any air tight container for up to 3 months.

Check to see what my fellow bloggers are cooking for Blogging Marathon 81