Last year , I had posted a chiwda/mixture recipe which is mostly made in Maharashtra. I find it easier to make that and have been making that almost every year during diwali. This time I asked my grandmother for diwali snacks and sweets suggestions. Among the sweets , she suggested boondi ladoo as she had taught me last year to make them. But I still dont feel confident about making them. She then asked me to try badusha. I have never made that , so I decided to make a small amount of it as it sounded a little simple when compared to ladoo. Badusha turned out okay, but not that great to make it into this blog for now. But surely will do so in a few more months. For the snacks, she asked me to make the popular diwali snack mixture. So after a lot of hesitations and apprehensions , I finally made it today.
It came out really good. It was quite hectic and time consuming, but easy to make. My son was like “oh, I never knew this could be made at home”. Infact I was also surprised that I could make this well as I am usually fond of easy and less time consuming recipes. And this blog contains the same.
I feel I should try more such snacks as kids really enjoy it and at the same time , it is fun to learn these traditional recipes too. I own a very old omapodi press and I really have to get a new one next time as it was quite difficult to work with a old one. Thats all for now. Please do try this for diwali. I have done it, you can too!!
Maida bicuits – 1 cup
Omapodi – 2-3 cups
Kara boondi – 2 cups
Peanuts- 1/2 cup
Roasted gram – 1/2 cup
Curry leaves – 8-10 leaves
Red chilly powder- Around 1tsp
Salt – Around 1tsp
Oil for deep frying
- Combine Maida,baking soda and salt.
- Add ghee and mix till the flour resembles crumbs.
- Now add water slowly and knead to form a dough.
- Dough should be smooth and firm.
- Divide the dough into two equal portions.
- Take one portion and roll the dough to a circle of thickness of a parathas(1/2 inch)
- With a knife, cut into small squares or diamonds.
- Fry in a low flame till it turns into a golden brown.
- Keep aside till use.
- Combine the flours.
- Add red chilly powder,turmeric powder, perungayam and salt.
- Add the hot oil and mix till it resembles crumbs.
- Pour water slowly and knead to form a smooth, firm and slightly sticky dough.
- Now you have to use a murukku press with a plate with lot of small holes in it.
- Insert a small amount of dough into the press.
- Heat the oil for deep frying.
- Add a small ball of dough in oil to see if it comes and floats on the top.
- Now press the dough directly into oil in a circular fashion.
- Fry in a low to medium flame and then turn on
the other side.
- Cook till the bubbling of the oil stops.
- Remove from oil in a perforated metal bowl.
- Repeat the same for rest of the dough.
- Keep aside till further use.
- Combine the besan,rice flour, turmeric powder, red chilly powder and salt.
- Add hot oil and mix to form crumbs.
- Now add water to form a thick paste.
- Slowly add water to form a idli batter like consistency.
- Now you require a special ladle for making boondi.
- Since I did not have, I used a bowl which had holes in it.
- Heat the oil for deep frying.
- Add a drop to check if the oil is sufficiently hot.
- Using a ladle, pour the besan batter on the perforated boondi ladle.
- Hold it above the hot oil.
- Use a spoon to the rub the batter so that small drops of batter/boondhi fall into the oil.
- Fry till the bubbling of the oil stops.
- Keep turning to ensure it cooks evenly.
- Remove from oil into a plate.
- The boondi should be crunchy in texture.
- Now fry the peanuts , roasted gram and curry leaves seperately till done.
- Remove from oil into a big bowl.
- Add the required amount of red chilly powder and salt(remember maida biscuits ,omapodi and boondi already contains salt)
- Add the maida biscuits,omapodi and boondi.
- Mix everything well with a spoon.
- Store in a air tight container.
- Fry everything in a low flame for a longer time so that the crunchiness and crispiness is maintained.
- You can even make chips with potatoes or raw bananans and add it to the mixture.
- You can even fry aval/poha and add it to the mixture, but it absorbs huge quantity of oil. So I generally avoid it.
You can make the omapodi or maida biscuits or karaboondi the previous day itself if you want.