Make Your Own Bombay Mix Recipes

BOMBAY POTATOES

Steps:

• Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
• Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
• Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

BRESLIN-STYLE BOMBAY MIX RECIPE - (4.7/5)

Steps:

• Make Spice Blend: In a dry pan over high heat, toast garam masala, nigella seeds and orange peel just until fragrant, 3-5 minutes. Pulverize toasted spices and peel with a mortar and pestle or spice grinder to make a fine, thoroughly blended powder. Set aside. Make Snack Mix: Preheat oven to 350 degrees. Combine the following in a large bowl: Madras Mix, Channa, Aloo Bhujia, Chevda Mix, Thick Sev, Green Vatana and anardana. Set aside. Toast Cashews and Coconut: Spread out cashews on a small baking sheet. Spread out coconut on a second baking sheet. Place baking sheets in oven and toast until fragrant, about 5 minutes. Remove from oven and immediately salt hot cashews. Assemble Mix: Pour hot nuts and coconut into bowl with snack mix. Toss spice blend with mix until evenly coated.

BOMBAY CURRY PASTE

Steps:

• Combine all ingredients in a small bowl.
• Mix well.

CHANACHUR, CHIVDA, NAMKEEN BOMBAY MIX

Steps:

• In a mixing bowl filled with dried moong dal add water until covered and let soak for 2 hours. Strain and set aside.
• In a large wok add 2 cups of peanut oil and heat over medium-high. In batches, fry Rice Krispies, Ghatia, Sev, Peanuts, Cashews and Golden Raisins, 1-2 minutes until golden brown. Use a metal slotted spoon to remove each ingredient and store in a large mixing bowl once each ingredient is cooked.
• Deep fry sliced garlic, pepper and mustard seed and add to mixing bowl. Remove wok from heat.
• To the mixing bowl add Ghatia, Sev, fried peas, onion powder, ground turmeric, chili powder, salt and pepper.
• Gently mix ingredients together until fully incorporated. Let cool then spoon into bowls for snacking.

CHICKPEA BOMBAY MIX

Steps:

• Mix the curried chickpeas (see recipe here) with the unsalted peanuts. Place in the oven at 200C/180C fan/gas 6 for 10 mins, then mix with the raisins.