Bombay Chiwda

Bombay Chiwda, also known as Bombay Mix or Bombay Bhel Puri, is a popular Indian snack mix that is savory, crunchy, and packed with flavor. It's made with a combination of fried lentils, nuts, rice flakes, spices, and other ingredients.

Ingredients:

• 2 cups thin poha (rice flakes)
• 1/2 cup peanuts
• 1/2 cup roasted chana dal (split chickpeas)
• 1/4 cup cashew nuts
• 1/4 cup raisins
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 8-10 curry leaves
• 2-3 green chilies, chopped (adjust to taste)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1 tablespoon sugar (optional)
• 1/4 cup chopped fresh coriander leaves (optional)
• 1/4 cup thin sev (fried chickpea flour noodles)
• 1/4 cup roasted coconut slices (optional)

Instructions:

1. Preparation:

   • Rinse the poha in a colander under cold water for a few seconds. Drain and set aside to let excess water evaporate.

2. Frying Ingredients:

   • Heat oil in a large pan or kadhai over medium heat. Add peanuts, roasted chana dal, cashew nuts, and raisins. Fry until they are golden brown and crispy. Remove from the pan and set aside.

3. Fry Poha:

   • In the same pan, add the drained poha. Fry it in batches, stirring continuously, until it becomes crisp. This usually takes about 5-7 minutes. Remove the fried poha from the pan and set aside.

4. Tempering:

   • In the same pan, add a little more oil if needed. Add mustard seeds and cumin seeds. Let them splutter.
   • Add chopped green chilies and curry leaves. Sauté for a minute until fragrant.

5. Seasoning:

   • Lower the heat and add turmeric powder, red chili powder, and salt. Mix well to combine.

6. Mixing:

   • Add the fried peanuts, roasted chana dal, cashew nuts, raisins, and fried poha to the pan. Mix everything together gently until well combined.
   • If using sugar, add it at this point and mix well. Adjust the seasoning according to your taste preference.

7. Final Touch:

   • Turn off the heat and let the mixture cool down completely.
   • Once cooled, add chopped fresh coriander leaves (if using), thin sev, and roasted coconut slices (if using). Mix everything together gently.

8. Storage:

   • Store Bombay Chiwda in an airtight container at room temperature. It stays fresh for a couple of weeks.

9. Serving:

   • Serve Bombay Chiwda as a crunchy and flavorful snack on its own or with a cup of tea or coffee.

Enjoy the delicious homemade Bombay Chiwda as a tasty snack for any occasion! You can customize this recipe by adding your favorite nuts, seeds, or spices. Adjust the spice levels according to your preference.