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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.

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Main Ingredients Dried cornflakes, Dried potato straws (salli)
Cuisine Indian
Course Snacks and Starters
Prep Time 2.30-3 hour
Cook time 21-25 minutes
Serve 4
Taste Sweet & Sour
Level of Cooking Easy
Others Veg

Ingredients list for KHATTA MEETHA MIXTURE

  • 1 cup Dried cornflakes
  • 1/2 cup Dried potato straws (salli)
  • 1/4 cup Nylon sabudana
  • 1/4 cup Almonds , vertically halved
  • 1/4 cup Cashewnuts , vertically halved
  • 1/2 cup Raw peanuts
  • 1/2 cup Pressed rice (poha) thick
  • 2 tablespoons Bengal gram , soaked for 2 hours and drained
  • 2-3 tablespoons Split skinless green gram (dhuli moong dal) , soaked for 2 hours and drained
  • 1/4 cup Curry leaves
  • 1/4 cup Mora sev
  • 1/4 cup Chana chor garam
  • to deep fry Oil
  • 1 teaspoon Fennel seeds (saunf) , roasted
  • 1 teaspoon Coriander powder , roasted
  • Spice mix
  • 2-3 teaspoons Powdered sugar
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Black salt (kala namak)
  • 1/4 teaspoon Citric acid
  • to taste Salt
  • 1/2 teaspoon Dried mango powder

Method

  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.
  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.
  3. Finely pound the powdered sugar, red chilli powder, black salt, citric acid, salt and dried mango powder with a pestle in a mortar.
  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.
  5. Allow the mixture to cool to room temperature. Store in air tight container or serve as required.
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