Namkeen Mixture
Lunch • India
How to Make Namkeen Mixture (Traditional & Healthy Version)
Namkeen Mixture is a beloved North Indian snack that brings together a medley of crispy, savory elements in a single bowl. Traditionally served during festivals like Diwali and Holi, this crunchy treat features roasted poha (flattened rice), baked sev, whole peanuts, and aromatic Indian spices. The taste is a delightful balance of spicy, tangy, and mildly sweet notes, making it irresistible to people of all ages. In Indian households, Namkeen Mixture is more than just a snack—it's a symbol of togetherness, often shared with guests alongside chai during festive gatherings. Each family has its own recipe, handed down through generations, with unique touches like the addition of roasted chana dal or dried fruits for a special twist. This lighter, health-conscious version uses minimal oil and opts for roasting instead of deep frying, reducing calories while retaining the authentic crunch and flavor. Enjoy it as a lunch accompaniment or a midday snack that will transport you straight to the heart of North India's vibrant food culture.
Ingredients(for 1 cup Namkeen Mixture per serving)
- 1 cup Poha (flattened rice) (medium thickness)
- 1/2 cup Sev (baked) (use besan sev, baked not fried)
- 1/4 cup Mungfali (peanuts) (roasted, unsalted)
- 2 tbsp Chana dal (roasted)
- 8-10 leaves Kari patta (curry leaves) (fresh)
- 1 tbsp Raisins (kishmish) (optional, for mild sweetness) - optional
- 1/2 tsp Haldi (turmeric powder)
- 1/2 tsp Lal mirch powder (red chilli powder) (adjust to taste)
- 1/4 tsp Kala namak (black salt)
- 1 tbsp Mustard oil (cold-pressed preferred)
- to taste Salt
Instructions
- 1
Preheat a heavy-bottomed kadhai or tawa on low flame. Dry roast the poha, stirring continuously, until crisp but not browned (about 5-6 minutes). Transfer to a large mixing bowl.
6 minutes
Keep flame low and stir gently to avoid burning.
- 2
In the same kadhai, add a teaspoon of mustard oil. Add peanuts and roast until golden and aromatic. Remove and add to the poha.
4 minutes
Use fresh, raw peanuts for best flavor.
- 3
Add chana dal to the kadhai and dry roast for 2 minutes until crisp. Add to the poha mixture.
2 minutes
Ensure dal is roasted evenly to avoid a raw taste.
- 4
Add the remaining mustard oil to the kadhai. Toss in curry leaves and let them crackle. Lower the flame and add haldi, lal mirch powder, kala namak, and salt. Sauté for 30 seconds.
1 minute
Spices should not burn; keep the flame low.
Why This Dish is Healthy
By opting for roasting and baked sev, this recipe offers a lighter alternative to the traditional deep-fried Namkeen Mixture. It is lower in saturated fat, contains no artificial additives, and retains the essential nutrients of its ingredients. This makes it a smart snack choice for anyone looking to enjoy Indian flavours without compromising their health or calorie goals.
This Namkeen Mixture is a great source of plant-based protein from chana dal and peanuts, and provides dietary fiber from poha and curry leaves. The use of mustard oil adds healthy fats and antioxidants, while turmeric lends anti-inflammatory properties. Roasting instead of frying significantly reduces the fat and calorie content. The addition of raisins offers a touch of natural sweetness and micronutrients like iron and potassium.
Pro Tips
- 💡Tip 1: Always roast poha on low flame for even crispiness.
- 💡Tip 2: Add sev only after the mixture has cooled to avoid it becoming soggy.
- 💡Tip 3: Customize the spice level and add dried fruits for a festive touch.
Storage & Serving
Store in an airtight container at room temperature for up to 2 weeks. Ensure the mixture is completely cool before sealing to retain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 220.0 kcal |
