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bombay mixture namkeen recipe
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5 from 33 votes

bombay mixture namkeen recipe | bombay spicy nut mix | mumbai mixture chivda

easy bombay mixture namkeen recipe | bombay spicy nut mix | mumbai mixture chivda
Course snacks
Cuisine Indian
Keyword bombay mixture namkeen recipe
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 2 hours
Total Time 2 hours 40 minutes
Servings 600 grams
Calories 3kcal


for sev:

  • 2 cup besan / gram flour
  • ½ cup rice flour
  • ½ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • pinch hing / asafoetida
  • ¼ tsp ajwain / carom seeds
  • 1 tsp salt
  • 2 tbsp hot oil
  • water for kneading
  • oil for frying

other ingredients:

  • ½ cup masoor dal
  • water for soaking
  • 3 tbsp peanuts
  • ¼ cup cashew
  • few curry leaves
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp turmeric
  • 1 tsp chaat masala
  • ½ tsp salt


  • firstly, soak ½ cup masoor dal in enough water for 2 hours.
  • drain off the water and keep aside.
  • in a large bowl take 2 cup besan, ½ cup rice flour, ½ tsp turmeric, ½ tsp chilli powder, pinch hing, ¼ tsp ajwain and 1 tsp salt.
  • mix well making sure all the spices are well combined.
  • further, add 2 tbsp hot oil and mix well.
  • crumble and mix well making sure the flour turns moist.
  • add water as required and start to knead the dough.
  • knead to a soft dough adding water in batches.
  • take the fine holes mould and grease the chakli maker.
  • stuff in ball sized dough into the press.
  • further, press and spread the sev in hot oil forming a circle in the oil and make sure you do not overlap.
  • fry until it turns golden and crisp.
  • drain over kitchen paper to absorb oil.
  • take the fried sev into a large bowl and crush gently to small pieces. keep aside.
  • in the same oil, fry 3 tbsp peanuts on low flame until it turns crunchy.
  • also, fry ¼ cup cashew and few curry leaves until it turns golden and crunchy.
  • drain off and transfer to the sev bowl.
  • now wipe off excess moisture from soaked dal using a kitchen towel.
  • fry in hot oil on medium flame.
  • stir and fry until the dal turns crunchy. it takes approximately 10 minutes.
  • drain off the dal over kitchen paper to remove excess moisture.
  • transfer the fried masoor dal to the same bowl.
  • add in ½ tsp chilli powder, ¼ tsp turmeric, 1 tsp chaat masala and ½ tsp salt.
  • mix gently, making sure all the spices are well combined.
  • finally, enjoy bombay mixture with evening chai.


Calories: 3kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Calcium: 1mg | Iron: 1mg