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Mixture/Namkeen – Diwali Special

Happy Diwali to All of you!!!

Mixture is a savory-sweet Indian snack and to me it is synonymous with Diwali. This is one staple snack in our house. We love the combination of all good things thrown in together. Making mixture at home was introduced to us by our family friend, Usha aunty. She still makes the best mixture I’ve ever eaten. So every year she would come to our house and we used to spend a full day making mixture in huge batches. Well, huge batches for two reasons. One, we can never stop eating mixture as a snack and it is accompanied with every meal, with sambar rice, rasam rice, curd rice or simply mixed with curd to make an awesome raita! Two, we had loads of friends, and exchanging sweets and savories during diwali or any other festival for that matter was almost a ritual.

Our typical diwali always used to be like this: Get up early in the morning, and I mean real early at 4 AM. My amma and appa would already be awake and the hot water would be ready. The previous night itself, we would have placed all the new dresses and crackers near god. As soon as we get up, before sunrise, we burst some crackers. I do not know why, but that’s like a tradition. Then go in and get an awesome massage from my father. The oil for the massage is specially prepared: Gingely oil with betel leaves, ajwain and some other herbs. The oil is heated with all these herbs and used warm for the massage. The eldest member of the family does the massaging :). So after a nice massage and a nice bath, we would do ‘namaskaram’ to amma and appa and appa would give us the new dress. So wearing the new dress, we would be out, the sun would have just started coming up. My mother would feed us ‘diwali legiyam’, a medicine made with lots of ground herbs, jaggery, gingely oil and ghee. It is supposed to keep the digestive system in track, as we eat lots of heavy food during the festival. By then the TV would be on with special programs and we would have a hearty brekfast of idly-sambar-chutney and bajji. Bajji in the morning?? yes! that’s again a ritual at our place the diwali breakfast is essentially idly and bajji, yum! After eating and lazing around, we would start bursting small crackers, mostly bijli with our friends in the neighborhood. Then around 10 AM, we would start distributing the sweets and savories to our neighbors. My mom would prepare a tray with everything and me and my sis would be off to everybody’s place. By the time we are finished, lunch would be ready, so eat while watching the special movie and then a quick nap. Evenings are the best part, prepare all the diyas with oil and wicks, light them and decorate the house with the lights everywhere. At sunset all the neighbors would gather in the front yard and start the firework show. This would go on for 2-3 hours. Then all the kids would gather together sadly that Diwali is over and head back home. Well, that’s all there was. Diwali, every child’s favorite festival!!

I know that is a looooong post, but I just got nostalgic :). Now the diwali in US is pretty simple, getting into the Diwali mood by preparing some snacks and buying new dresses and visiting the temple. This year I made Mixture, Seven cup cake and Gulab Jamun. Here is the recipe for the mixture. It is a time consuming process, will take about 3-5 hours, but totally worth it!! And make lots of it, as it is bound to disappear very fast. The recipe given here makes quite a lot, you could halve the recipe. This is my wayof preparing it, you could add anything you like to a mixture, there is no fixed recipe.



These are things that we are going to prepare:
Savory Maida chips
Sweet Maida chips
Corn Poha flakes

Masala For Flavoring:

Dry Red Chilies – 4-5
Coriander seeds/Dhania – 2 tbsp
Cumin seeds/Jeera – 2 tsp
Curry Leaves – 1 sprig
Salt – 1/2 tsp

Savory Maida chips


All Purpose flour – 2 cups
Salt – 1 tsp
Chili powder – 1 tsp
Butter/Oil – 3 tbsp
Water – 1/4 to 1/2 cup
Oil – for deep frying


  • Mix the flour, salt and chili powder in a bowl. Melt the butter or slightly warm the oil and pour it on the flour. Now mix until the dough gets a crumbly texture.
  • Add enough water to make a soft pliant dough.
  • Rest the dough for 15 – 20 mins.
  • Make big lemon size balls of the dough.
  • Roll out the ball as thin as possible or as thin as you like. The thicker you roll it out, the more time it will take to cook.
  • Using a fork, make indentations on the surface randomly.
  • Cut into small diamonds using a knife.

Tip: To remove the cut dough from the board easily, I use this technique. Once you have rolled out the dough to the desired thickness, dust the top with some flour. Now flip the roti so that the dusted side is on the bottom. Now cut quickly and lift your work surface near the heated oil and drop all the chips at once. Do not worry even if they seem to be joint even after you have put them in oil. You can beak them off easily after they get cooked.

  • Fry the chips until they are golden brown.
  • Drain and keep aside.

Sweet Maida chips


All Purpose flour – 1 cup
Sugar – 1/4 cup
Water – 1/4 cup
Butter/Oil – 1 1/2 tbsp
Water – 1/4 to 1/2 cup
Oil – for deep frying


  • Mix the sugar and water in a bowl and heat just until the sugar dissolves. Keep aside and cool.
  • Add heated butter/oil to the flour and mix until you get a crumbly texture.
  • Follow the steps 3 through 9 as in the above(savory maida chips) recipe. The only difference is I cut the sweet chips smaller than the savory ones. Its just a personal preference, you could do it anyway.



Besan/Chickpea flour – 2 cups
Rice flour – 1/2 cups
Salt – 1 tsp
Chili powder – 1 tsp(optional)
Water – 1/4 cup and a little more if required
Oil – for deep frying


  • Mix besan, rice flour, salt and chili powder.
  • Add water and make a stiff dough.
  • Using a murukku maker, press it through the desired mould, into hot oil. The oil should not be smoking hot. Fry both till the bubbles start to disappear. Drain and keep aside.



Besan/Chickpea flour – 1 cup
Rice flour – 1/4 cup
Salt – 3/4 tsp
Chili powder – 1 tsp(optional)
Water – 3/4 to 1 cup
Oil – for deep frying


  • Mix all the ingredients together to get a thick batter. You should be able to pour the batter using a ladle.
  • Use a ladle with round holes(the one used for deep frying) or the boondi karandi(a ladle used specifically to make boondi).Lets call this a Boondi maker.
  • Now hold the boondi maker about 6-8 inches above the hot oil in your left hand. Using the right hand, take a ladle full of batter and pour it on top of the boondi maker. Keep the boondi maker still and use the right hand ladle to press down the batter through the holes in a circular motion(like you are making a dosa).
  • Fry till the boondi are golden brown. Drain and keep aside.

Corn Poha flakes

You can buy the corn poha in indian grocery stores. Just deep fry a cup of corn poha in hot oil and keep aside.


In a small pan, add 1 tbsp of oil and fry the red chilies, dhania, jeera and curry leaves for 3-4 mins on medium heat. Remove from the pan and keep aside to coll slightly. Add salt and grind into a fine powder in a blender.
In the remaining oil, add the peanuts and fry till the raw smell goes away. Keep aside. You could also ad some roasted chana dal(dalia/pottu kadalai).

Combining everything

Check the savory and sweet maida chips. If some of the chips are joint, separate them, if there are any big pieces break them.
Gently crush the sev using your hand, to get small pieces.
Combine all the ingredients: savory maida chips, sweet maida chips, sev, boondi, corn flakes and peanuts and mix in the masala powder.

Mixture is ready!!!

You might also like:

Boiled Urad Dal Murukku/Chakli (Savory Indian Snack)

Reason Behind my Absence and some easy Diwali recipes!

Sambar Avalakki (Poha/Aval) – A light, no-cook snack!

Ribbon Pakoda/Pokkodam

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