Name: Kerala Mixture
Total time: 90 min
Cuisine: Indian
Ingredients: 2 cups besan (gram / chickpea flour); 1 cup rice flour; 1 tsp melted butter (just over 1 tsp); 1¼ tsp salt; 1 tsp chilli powder; ½ tsp asafoetida (hing); 1½ cups for the boondi batter (1 cup, then ½ cup more); ½ cup for the sev dough; peanuts, roasted and skinned (a handful); roasted gram (roasted chickpeas) (a handful); sunflower oil (for frying); 1 tsp salt, dry-heated; 1 tsp chilli powder, dry-heated; curry leaves, fried until fully dry (a few sprigs)

The story behind the dish

Mom's after-school snack

I have to thank my mom again for this recipe. She's a master chef of Indian snacks: laddus, mixture, samosas, diamond cuts… all those little snacks I used to enjoy when I came back from school in India.

When I started cooking, this was on my 'to do, but difficult' list, as it takes a bit of time to cook the sev and the boondi separately. The great thing is that even a small amount of besan (chickpea flour) gives you a lot of crispy mixture.

And coincidentally, I made it again today, this time following my own recipe on this website. It turned out great!

Curry++ · 7 November 2026