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
- 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)
- 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
Step-by-step instructions
Step 1 · Preheat a heavy-bottomed kadhai or tawa on low flame
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.
Step 2 · In the same kadhai
In the same kadhai, add a teaspoon of mustard oil. Add peanuts and roast until golden and aromatic. Remove and add to the poha.
Step 3 · Add chana dal to the kadhai and dry roast for 2 minutes until crisp
Add chana dal to the kadhai and dry roast for 2 minutes until crisp. Add to the poha mixture.
Step 4 · Add the remaining mustard oil to the kadhai
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.
Step 5 · Pour the tempered spices over the poha-peanut mixture
Pour the tempered spices over the poha-peanut mixture. Add baked sev and raisins (if using). Gently mix everything until the mixture is well-coated and aromatic.
Step 6 · Allow the Namkeen Mixture to cool completely before serving or stor...
Allow the Namkeen Mixture to cool completely before serving or storing in an airtight container.
Why this recipe 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.
A note on tradition
Namkeen Mixture is an iconic part of North Indian snacking culture, especially during festivals such as Diwali and Holi. Families often prepare large batches to share with guests and relatives. Its recipe varies regionally—some add roasted makhana (fox nuts), while others include dried coconut slivers or masala-coated nuts. This crunchy delight is a staple in Indian tiffin boxes and is enjoyed year-round with chai or lemon shikanji.