Bombay Mixture | Diwali Savory Snacks

A crispy and super delicious Bombay style mixture of fried lentils, peanuts and much more. This mixture is perfect to enjoy on Diwali or any other occasion.

This Diwali I made a huge batch of this Bombay Mixture and believe me it was all gone even two days before Diwali. Apart from the patiently deep frying the dals and sev, this mixture is super easy to make.

If you want you can make the sevs and fafda a day before making the mixture and it would really help save the time and the mixture would be so easy to put together.

I added all those things which my family likes in this mixture and if you want you guys can totally skip or add ingredients of your choice. As Diwali is already over and I am posting this recipe a little late but you guys can make it anytime or maybe next year.

And here are some more options of savoury snacks for next Diwali, Jagruti’s Besan Para, Oats Chiwda and Farsi Khaman Puri. We have Jayashree’s Nipattu and Ring Murukku.

For sweets do checkout Priya’s Mewa Barfi and Pavani’s Dulce de leche Pedas.

Blogging Marathon#81 Week 4/Day 2
ThemeDiwali Sweet and Savories
Bombay Mixture

Bombay Mixture
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A crispy and super delicious Bombay style mixture of fried lentils, peanuts and much more. This mixture is perfect to enjoy on Diwali or any other occasion.

Course: Snack
Cuisine: Indian
Servings: 10 Cups
Author: Sapana Behl
  • 1 cup masoor dal/brown lentils
  • 1 cup split moong dal
  • 1 cup dalia dal/roasted chana dal
  • 1 cup peanuts
  • 1 cup raisins
  • 1 cup makhana/fox nuts
  • 1 cup omapodi
  • 1 cup cashew nuts
  • 1 cup thick besan sev
  • 1 cup fafda, broken
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon turmeric powder
  • salt to taste
  • 1 tablespoon sugar
  • 1 teaspoon chilli powder
  • 4-5 dry red chillies
  • 1 teaspoon oil
  • oil for frying
  1. Wash and soak masoor dal and moong dal in separate bowls in enough water for overnight.

  2. Drain the water and pat dry the dals with the kitchen towel and paper towels.

  3. Heat oil for frying in a wok and deep fry the masoor dal and split moong dal until crispy. Drain on paper towel and set aside.

  4. In the same oil deep fry peanuts, raisins, dalia dal, cashew nuts and fox nuts alternatively in batches. Drain on paper towel and set aside.

  5. In another pan heat a teaspoon of oil. Add mustard seeds, fennel seeds and dry red chillies. 

  6. Add salt, turmeric, chilli powder and sugar. Stir and set aside.

  7. In a large mixing bowl add masoor dal, moong dal, dalia dal, peanuts, raisins, fox nuts and stir together.

  8. Add in omapodi, besan sev,  broken fafda and corn flakes. Stir in the tempering and give a nice mix to combine all the ingredients.

  9. Store in airtight container. Serve and enjoy.

Recipe Notes

Adjust the spices and seasonings as per your taste.


8 comments on “Bombay Mixture | Diwali Savory Snacks”

  1. Pavani says:

    This is such an addictive and tempting snack Sapana. Adding sala is totally new to me. Will have to try your version some time soon. Thanks for sharing this yummy snack with us.

  2. An additive snack, no wonder it all disappeared quickly. I like that you’ve added roasted chana dal, makhana. What is omapodi?

    1. Thanks dear. Omapodi is carom aka ajwain flavoured besan sev.

  3. Wow, this bombay mixture rocks, i have looking for different mixtures and this sounds fabulous. Thanks for mentioning about my Mewa barfi Sapana.

  4. Vaishali says:

    I like the ingredients that you have used in the mixture , quite a long list and definitely very very delicious and addictive . We love these mixtures , but this particular version sounds really great .

  5. Thus is quite different from the south indian mixture. Bookmarking this to try sometime. Looks so tempting.

  6. harini says:

    I know that this mixture is very addictive!

  7. This is so addictive. Gorgeous pictures!!!

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