How to Make Bombay Mixture (Traditional & Healthy Version)
Bombay Mixture, also known as Mumbai Mix or Chivda, is a beloved savory snack from the vibrant city of Mumbai, Maharashtra. This crunchy, flavorful blend is a staple in many Indian households, especially during festive occasions like Diwali, when homemade snacks are shared with family and friends. Traditionally, Bombay Mixture is a medley of roasted or lightly fried ingredients such as sev (gram flour noodles), poha (flattened rice), peanuts, roasted chana dal, and aromatic spices, offering a burst of flavors in every bite. The taste of Bombay Mixture is a delightful balance of spicy, tangy, salty, and slightly sweet notes—making it an irresistible tea-time snack. It is light yet satisfying, and perfect for munching between meals or serving to guests. Its versatility allows for regional variations across India, with each household adding its unique touch. This healthy version uses minimal oil, roasted components, and wholesome ingredients, making it a guilt-free addition to your lunch or as a light snack. Bombay Mixture captures the spirit of Mumbai's bustling streets and diverse culinary heritage, making it a must-try for anyone who loves authentic Indian snacks.
Ingredients
- •1 cup Thin Poha (flattened rice) (chivda)
- •1/4 cup Roasted Peanuts (mungfali)
- •1/4 cup Roasted Chana Dal (dalia)
- •1/2 cup Baked Sev (gram flour sev; use baked for health)
- •10-12 leaves Curry Leaves (kadi patta)
- •2 tbsp Raisins (kishmish)
- •2 tbsp Slivered Almonds (badam)
- •1/2 tsp Mustard Seeds (rai)
- •1/2 tsp Turmeric Powder (haldi)
- •1/2 tsp Red Chilli Powder (lal mirch)
- •1 tsp Sugar (or as per taste)
- •to taste Salt (namak)
- •1.5 tbsp Oil (cold-pressed or any healthy oil)
Step-by-step instructions
Step 1 · Heat a large kadhai or non-stick pan on medium flame
Heat a large kadhai or non-stick pan on medium flame. Add 1/2 tbsp oil, and roast the thin poha on low heat until crisp and lightly golden. Stir constantly to avoid burning. Transfer to a wide plate to cool.
Step 2 · In the same kadhai
In the same kadhai, add another 1/2 tbsp oil. Toss in mustard seeds and let them splutter. Add curry leaves, and sauté until aromatic.
Step 3 · Add roasted peanuts and chana dal to the pan
Add roasted peanuts and chana dal to the pan. Stir for 2-3 minutes until slightly golden and aromatic.
Step 4 · Add slivered almonds and raisins (if using)
Add slivered almonds and raisins (if using). Sauté for a minute till the raisins plump up.
Step 5 · Reduce the heat to low
Reduce the heat to low. Sprinkle turmeric powder, red chilli powder, sugar, and salt. Mix well to coat the nuts and spices evenly.
Step 6 · Add the roasted poha back to the kadhai
Add the roasted poha back to the kadhai. Gently mix to combine all ingredients without breaking the poha flakes. Add baked sev and mix lightly.
Step 7 · Turn off the flame and allow the mixture to cool completely
Turn off the flame and allow the mixture to cool completely. Store in an airtight container to retain crispness.
Why this recipe is healthy
This Bombay Mixture is prepared with roasted and baked ingredients, significantly reducing unhealthy fats and calories. It uses heart-healthy oil in moderation and includes fiber-rich poha, protein-packed legumes, and nuts for sustained energy. By avoiding deep-frying and using natural spices, it supports weight management and digestive health. This makes it a smart, healthy snack or lunch option for calorie-conscious individuals.
A note on tradition
Bombay Mixture is a quintessential Maharashtrian snack, deeply rooted in Mumbai’s street food culture. It is especially popular during Diwali, when families prepare large batches to share with guests. Regional variants are found across Gujarat and South India (as 'Mixture' or 'Chivda'), each adding local flavors like coconut or fennel. In Mumbai, it is enjoyed year-round with chai or as an accompaniment to light meals. Its adaptability and long shelf life make it a staple in Indian homes during festive and everyday occasions.