I make Madras Mixture when I want a crunchy, savory snack for Diwali or tea time — it’s a South Indian favorite that packs so many crisp textures into one bowl. I use a mix of ready-made savories and freshly deep-fried aval, groundnuts, chutney dal, and cashews, seasoned with red chilli powder, asafoetida, and salt.
This is a crunchy, savory South Indian snack packed with bold flavors. Deep-fry aval, groundnuts, chutney dal, cashews, and curry leaves separately until crisp, then drain well. Toss them with karaboondhi, karasev, crushed omapodi, and ribbon pakoda. Season with red chili powder, asafoetida, and salt, mixing thoroughly. Store in an airtight container to keep every bite fresh and crunchy.
Madras Mixture Recipe
Madras Mixture
Madras mixture is a popular snack in South India. It is a combination of various crunchy ingredients like nuts, lentils, fried gram, and spices.
4
servings10
minutes15
minutesIngredients
Karaboondhi – 2 cup
Omapodi – 2 cup
Karasev – 2 cup
Ribbon Pakoda
Aval (Poha) – one cup
Chutney dhal – Half cup
Ground nut – Half cup
Cashew Nuts – Half cup (fried in little ghee)
Red chilli powder – 1 teaspoon
Asafoetida powder – 1/2 teaspoon
Curry leaves – four strings
Salt – 1 teaspoon
Oil for frying
Directions
- First, heat a sufficient amount of oil in a kadai with a thick bottom. Once the oil is hot, carefully add the aval (poha). It will quickly rise to the surface of the oil. Using a large, slotted ladle, promptly remove the fried aval and place it on paper towels to drain excess oil.
- Next, individually fry the groundnuts, chutney dal, and cashew nuts. As each ingredient becomes perfectly fried, remove it from the oil and let it drain on paper towels as well.
- Lastly, briefly fry the curry leaves in the hot oil and then remove them, setting them aside with the other fried ingredients.
- Now, for the mixing part:
- Take a large mixing bowl and combine the fried aval, groundnuts, chutney dal, cashew nuts, and curry leaves. Add in Karaboondhi and Karasev. Crush Omapodi and ribbon pakoda into the mixture. Season with a sprinkle of red chili powder, asafoetida powder, and salt. Mix everything thoroughly.
- Once well combined, store your mixed snack in an airtight container to maintain its freshness and crunchiness.
Notes
- Store the mixture in an airtight container at room temperature for up to 2–3 weeks — keeping moisture out is what keeps everything crisp.
- Swap in any crisp savories you have — sev, boondi, or extra nuts all work, as long as everything is well-drained and seasoned.
- Deep-fry the aval, groundnuts, chutney dal, cashews, and curry leaves a day ahead, then toss with the ready-made karaboondhi, omapodi, karasev, and ribbon pakoda just before serving.
In Madras mixture karaboondi should be more in proportion than karasev.