Mixture with Almonds
Lunch • India
How to Make Mixture with Almonds (Traditional & Healthy Version)
Mixture with Almonds, also known as 'Badam Mixture', is a beloved teatime snack across India, especially during festivals like Diwali and Holi. This crunchy, savory snack is a medley of roasted nuts, lentils, and spices, with almonds (badam) adding a delightful richness and nutrition. Traditionally, mixture is enjoyed by families as an accompaniment to chai or as a festive treat offered to guests. What sets Indian Mixture apart is its balance of flavors—spicy, salty, and slightly sweet—making it irresistible for all ages. Originating from South India, variations of mixture are found in every region, each adding its own twist. Including almonds not only enhances the taste but also boosts the health quotient, making this version an excellent choice for mindful eaters. Whether served at family gatherings or packed for tiffin, this healthy adaptation offers all the authentic taste with less oil and more protein. Perfect for those seeking a satisfying, guilt-free snack that brings back memories of Indian festivities.
Ingredients(for 1 medium bowl (approx. 60g))
- 1/2 cup Almonds (badam) (whole or slivered)
- 1/4 cup Roasted chana dal (Bengal gram dal)
- 1 cup Thin poha (flattened rice) (thin variety for extra crispiness)
- 1/4 cup Peanuts (moongphali) (raw, skinned)
- 12 leaves Curry leaves (kadi patta)
- 2 tbsp Raisins (kishmish) - optional
- 2 tbsp Desi ghee or cold-pressed oil (use oil for vegan version)
- 1/2 tsp Mustard seeds (rai)
- a pinch Hing (asafoetida) - optional
- 1/2 tsp Red chili powder (adjust to taste)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt
- 1/2 tsp Sugar (optional) (for slight sweetness) - optional
Instructions
- 1
Dry roast the almonds and peanuts separately in a heavy-bottomed kadhai on low-medium flame until golden and fragrant. Set aside.
5 minutes
Stir continuously to avoid burning and ensure even roasting.
- 2
In the same kadhai, add the thin poha and dry roast until crisp. Remove and keep aside.
3 minutes
Roast in small batches for maximum crispiness.
- 3
Heat ghee or oil in the kadhai. Add mustard seeds; let them crackle. Then add curry leaves and hing.
2 minutes
Cover immediately after adding curry leaves to prevent oil splatter.
- 4
Add roasted chana dal to the tempering and sauté for a minute. Next, add the roasted almonds, peanuts, and poha back to the kadhai.
3 minutes
Mix gently to avoid breaking the poha flakes.
Why This Dish is Healthy
Unlike store-bought mixtures that are often deep-fried and high in unhealthy oils, this homemade version uses minimal ghee or oil and maximizes the goodness of roasted nuts and legumes. Almonds add healthy monounsaturated fats and protein, making it satiating and good for heart health. The inclusion of poha keeps it light and easy to digest, while natural spices add flavor without extra calories. This makes it an ideal snack for weight management or as a post-workout protein boost.
Mixture with Almonds is packed with protein from almonds and chana dal, healthy fats from nuts, and complex carbohydrates from poha. Almonds are a rich source of vitamin E, magnesium, and antioxidants; peanuts add B vitamins and manganese. Roasting instead of deep-frying reduces unhealthy fats, making it lighter on calories. The use of curry leaves and mustard seeds offers additional micronutrients and digestive benefits. This nutrient-dense snack provides sustained energy and is suitable for those seeking a balanced, wholesome munch.
Pro Tips
- 💡Tip 1: Always use thin poha for a lighter, crispier texture.
- 💡Tip 2: Dry roast nuts and poha on low heat to prevent burning and retain nutrients.
- 💡Tip 3: Add spices only after turning off the flame to avoid bitterness.
Storage & Serving
Store in an airtight container at room temperature for up to 2 weeks. Ensure the mixture is completely cool and dry before storing to maintain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
