Bombay Mix is a traditional Indian recipe for a classic snack or trail mix of sev blended with lentils, nuts and spices. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bombay Mix.
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This is a classic blend of sev with fried nuts and beans that is an excellent snack and makes a great accompaniment to beer.
Ingredients:
300g sev, broken into small pieces
60g masoor dal (red lentils)
3 tbsp peanuts
4 tbsp cashew nuts, whole or coarsely chopped
few curry leaves
½ tsp kashmiri red chilli powder
¼ tsp ground turmeric
1 tsp chaat masala
½ tsp fine sea salt
Method:
First wash and pick over the masoor dal (red lentils) place in a bowl, cover with plenty of water and set aside to soak for 2 hours.
Prepare the sev according to the recipe. Take 2 cups, break into pieces and place in a bowl. Reserve some of the sev frying oil
Place 5 tbsp of the sev oil in a frying pan and use to fry 3 tbsp peanuts over low heat until they turn crunchy. Drain on kitchen paper then add to the sev. In the same oil fry the cashew nuts and curry leaves until the cashews turn golden and crunchy. Drain and discard the oil, dry the cashew nuts on kitchen paper and add to the bowl with the sev.
Wipe the pan clean with kitchen paper, add 5 tbsp fresh oil then drain the soaked red lentils. Add to the pan and stir-fry over medium heat until they turn crunchy (about 10 minutes). Drain on kitchen paper and add to the sev.
Scatter over the spices and salt and toss gently to combine. Serve with a cup of chai or a beer.
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