Khara Mixture is one thing that comes handy all the time at house, whether someone is hungry before the main course is ready or an unexpected visitor comes. This can also be eaten for just time pass. As in childhood days, this Khara Mixture was one among the lovable fried snacks I used to have. Now a day’s people are so diet crazy that they tend to avoid deep fried snacks. As a matter of fact, some percent of oil is necessary to the human body which can be fulfilled through these fried snacks. Some people still love to eat Khara Mixture as evening snacks. With all those raisins and nuts I am sure that this Khara Mixture will do no harm to our body. Since I have already posted the Khara Sev and Khara Boondi recipes here I just suggest you to keep in hand those to items ready. The preparation is very easy. Just fry the other ingredients in Oil and mix everything with Salt, Red Chilli Powder. So make this snack and stack it in your kitchen for the evenings as well as the warm visitors.
Shelf Life: 15 to 20 days.
- Khara Boondi – 1 and 1/2 Cups
- Khara Sev – 1 and 1/2 Cups
- Thick Poha or Flattened Rice – 1/2 Cup
- Peanuts or Groundnuts – 1/4 Cup
- Roasted Gram or Putani or kadale pappu – 1/4 Cup
- Curry Leaves – Few
- Red Chilli Powder – 1 tsp
- Raisins – 10-12
- Cashew nuts – 10-15 (Optional)
- Sugar – 1/2 tsp
- Oil – for deep frying
Preparation Time: 30 minutes (If the Boondi and Sev is ready) How to Make Khara Mixture:
- Prepare the Khara Boondi and Khara Sev as in the respective recipes.
- Heat Oil in a frying pan. Add one by one the mentioned ingredients, like first add Groundnuts or peanuts and fry till its colour changes. This may take about 5 to 6 minutes. Take out these nuts from the Oil and put on paper towel to drain out the excess oil.
- Next fry the roasted Gram for 2 minutes, followed by curry leaves, Cashew nuts and Raisins. Again remove these from oil and drain using the same paper towels.
- Always fry the Thick Poha at the end. Here the frying method is quite different. You can fry in normal method as we do for other ingredients, but it becomes a little messy to remove the Poha from the Oil. So if you have the steel strainer that comes with a handle use it. Just take a portion of Poha in this steel strainer and dip in the hot Oil for about a minute. Once it is fried remove the strainer immediately and transfer the poha to paper towels. This method will not spread and over cook the Poha in the Oil.
- Now transfer all the fried ingredients in a mixing bowl, add Red Chilli Powder, Salt, Sugar and mix it once.
- Finally add the Khara Boondi and Khara Sev to this mixture and mix well. After the Khara Mixture cools completely, store it in an airtight container.
- Om pudi can be added instead of Khara Sev.
- Variations can be done for the mixture by adding some more ingredients like Murrukku, Badam, Om Pudi, Fried Channa Dal, Coloured Boondi etc.,
- Check before adding the Salt to the Mixture since the Khara Sev and Khara Boondi as it is have Salt in it.
- Powdered Sugar can be replaced with normal sugar, so that it mixes well with other ingredients.