Mixture is more than just a snack-it’s a tradition, a memory, and a taste of home. In Kerala and across India, this crunchy, spicy, and sometimes sweet treat has long held its place as a tea-time essential and a festive staple. Whether served at weddings, packed in bakery jars, or shared among friends during festivals, Mixture is a symbol of celebration and comfort.
The foundation of Mixture lies in gram flour (kadala mavu), used to make omapodi or sev, the thin, crispy strands that form the backbone of most versions. In Kerala-style Mixture, these strands are fried until golden in coconut oil and then combined with fried garlic, peanuts, roasted gram (pottu kadala), and curry leaves. The result is a deep, savory crunch with layers of flavor-nutty, spicy, and aromatic. Importantly, traditional Kerala recipes never use coconut slivers, a key distinction from other regional varieties.
In earlier days, especially during marriage functions in Kerala, Mixture had an even more prominent role. Alongside halwa and laddu, it was served as a part of the reception snack pack-a trio that spoke of warmth, generosity, and hospitality. Guests would often leave with paper packets of these sweets and snacks, carefully packed and shared with pride.
Over time, Mixture evolved and diversified, taking on new forms while retaining its essence.
One popular variant is the Bombay Mixture, also known as Chivda. This version blends sev with flattened rice (aval), fried dal, nuts, and sometimes dried fruits like raisins. Lighter in texture and milder in spice, Bombay Mixture often includes a touch of sugar or sweet elements, giving it a balanced, all-day snacking appeal.
Then there’s the Sweet Mixture, a gentler take on the classic. Here, the main ingredient is aval, deep-fried until puffed and crisp, sometimes mixed with cornflakes for added crunch. It’s combined with fried cashews, raisins, pottu kadala, and peanuts, and lightly dusted with powdered sugar while still warm. The result is a mildly sweet, festive snack that’s especially popular during celebrations like Diwali and Christmas.
In North Kerala, especially around the coastal town of Payyoli, the Payyoli Mixture offers a spicier, more intense experience. It’s known for its heavy use of garlic, crushed red chilies, and a vivid red color from liberal amounts of chili powder. Payyoli Mixture is deeply flavorful and often sold in small packets in local tea shops, where it’s enjoyed alongside a steaming cup of chai.
Another modern twist is the Cornflakes Mixture, where deep-fried or ready-to-use cornflakes replace or complement traditional sev. It’s lighter, quick to make, and has gained popularity as a festival snack or as a quick homemade treat.
No matter the version, Mixture continues to be a beloved snack across India. Its beauty lies in its adaptability-different regions, families, and generations have all put their own stamp on it. Yet, the essence remains the same: a carefully balanced combination of flavors and textures that awaken the palate and comfort the soul.
From the spiced crunch of Kerala’s garlic-laced version to the sweet, airy bite of aval in festive mixtures, this humble snack tells a story of India’s culinary creativity and the joy of sharing.
Kerala Mixture
Ingredients
Instructions
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Kerala Mixture is a spicy hot traditional tea time snack from kerala. You could find different varieties all over India, such a s Bombay Mixture, Sweet Mixture etc.
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First of all, mix Basen flour with 1/4 teaspoon Turmeric powder, 1 teaspoon Chilly powder, 1/2 teaspoon Salt.
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Now add enough water and kneed to a dough. Little looser than regular Chapathi dough.
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Heat enough oil for deep fry
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Using a Sev Press or Idiyappam Press, Use small Jali , squeeze the dough to strings directly to hot oil and deep fry it . Drain excess oil using a strainer and keep it aside.
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Now we will make boondi – small round balls , . For that, add more water to the rest part of the dough , using a perforated tawa pour it directly to the hot oil. and deep fry it and keep it aside .
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Next fry Peanuts, Roasted Gram ( Pottu Kadala), Garlic pods, Curry leaves separately, and keep it aside.
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Now it’s the mixing time. Broke sev with hands tp small pieces, and combine Boondi, peanuts, Roasted Gram, Garlic, Curry leaves together
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In a spoon, take 1/2 teaspoon Chilly powder, 1/4 teaspoon Salt and mix together
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Add this mix to the Sev mixture and combine well with hand. Kerala Mixture is ready