How to make KHATTA MEETHA MIXTURE -
Card parties are a common affair during Diwali and especially Dhanteras! So, this year to give the perfect company to your card games, cocktails and mocktails is this super delicious homemade Khatta Meetha Mixture! Make your parties even more exciting with this addition and trust me people would want to come back for more!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dried cornflakes, Dried potato straws (salli)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Medu Vada Premix - SK Khazana Shish Taouk With Rice Maas Ka Soola Chicken on Sugarcane Sticks
KHATTA MEETHA MIXTURE Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 2.30-3 hour
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for KHATTA MEETHA MIXTURE Recipe
Dried cornflakes 1 cup
Dried potato straws (salli) 1/2 cup
Nylon sabudana 1/4 cup
Almonds , vertically halved 1/4 cup
Cashewnuts , vertically halved 1/4 cup
Raw peanuts 1/2 cup
Pressed rice (poha) thick 1/2 cup
Bengal gram , soaked for 2 hours and drained 2 tablespoons
Split skinless green gram (dhuli moong dal) , soaked for 2 hours and drained 2-3 tablespoons
Curry leaves 1/4 cup
Mora sev 1/4 cup
Chana chor garam 1/4 cup
Oil to deep fry
Fennel seeds (saunf) , roasted 1 teaspoon
Coriander powder , roasted 1 teaspoon
Spice mix
Powdered sugar 2-3 teaspoons
Red chilli powder 1 teaspoon
Black salt (kala namak) 1/2 teaspoon
Citric acid 1/4 teaspoon
Salt to taste
Dried mango powder 1/2 teaspoon
Method
Step 1
Heat sufficient oil in a kadai. Slide in the dried corn flakes in batches and deep fry till golden brown and crisp. Drain on an absorbent paper.
Step 2
Similarly, individually deep fry dried potato straws, nylon sabudana, almonds, cashew nuts, raw peanuts, pressed rice, drained Bengal gram, drained split skinless green gram and curry leaves till they turn crisp. Drain on the same absorbent paper.
Step 3
Finely pound the powdered sugar, red chilli powder, black salt, citric acid, salt and dried mango powder with a pestle in a mortar.
Step 4
Transfer the fried mixture into a large parat, add sev, fennel seeds, coarsely crush the coriander seeds between your palms and add into the mixture and add the pounded mixture and gently toss till the mixture is well coated with spice mix.
Step 5
Allow the mixture to cool to room temperature. Store in air tight container or serve as required.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
