Friday, 2 February 2018

Namkeen Mixture


  • 2 cup poha (Flattened Rice)
  • 1/2 cup Peanut (Mungfali)
  • 10-15 Curry leaves (Kari Patta)
  • 4 tbsp oil
  • 1-2 tsp chana dal
  • 15-20 chew nutes
  • 10-15 almond
  • 1/4 cup dry coconut thin sliced
  • 5-10 raisins (kishmish)
  • 1/2 tsp turmeric powder
  • salt as per taste
  • 1/2 tsp red chilly powder
  • 1 tbsp sugar powder
  • 1/2 tbsp chat masala
  • 1/2 tbsp dried mango powder (machur powder)
  • 1/2 tbsp Mustard Seeds / Cumin Seeds

how to make Namkeen Mixture :-

  • Take a Frying pan and Add 1 tbsp oil and roasted peanut, cashew nuts, almond, coconut sliced and raisins on low flame. After raosted transfer all roasted ingredients keep in a plate.
  •  In this pan take  1 tbsp oil and roasted mustard seeds/ cumin seeds or curry leaves until curry leaves get crispy on low flame. After roasted transfer in a plate.
  • In this pan take 1 tbsp oil and add poha and roasted well until poha get crispy on low flame. It will take 5-6 minutes.After transter in a plate.
  • Take a Wok (Kadhai) / Frying pan add 1 tbsp oil and add roasted mustard seeds/ cumin seeds or curry leaves and turmeric powder mix it well on low flame.
  • Add roasted poha, peanuts, cashew nuts, almond, coconut sliced, raisins, salt, chat masala, dried mango powder and red chilly powder. Mix it well.
  • Transfer this mixture in a bowl.
  • When this mixture become cool add sugar powder. Mix it well.
  • Serve this namkeen mixture with tea or coffee. 
  • You can keep the remaining namkeen mixture in an airtight container for 2-3 months.

You may also like below dishes:-

Garlic Bread                    Kuttu Ki pakodi


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