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Bombay mix
Savory Indian snack food From Wikipedia, the free encyclopedia
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Bombay mix is an Indian snack mix which consists of a variable mixture of spicy dried ingredients, such as sev, fried lentils, peanuts, chickpeas, chickpea flour ganthiya, corn, vegetable oil, puffed rice, fried onion and curry leaves.[1] This is all flavored with salt and a blend of spices that may include coriander and mustard seeds. Whilst ingredients may vary per region and household, each variety seeks a combination of crunchy ingredients.[2] It is part of a category of snack food called Farsan.
 | This article possibly contains original research. (August 2020) |
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Variations
Alternative, regional versions include:
- In Malaysia and Singapore, it is known as kacang putih. Members of the local Indian community usually refer to it as "mixture" as is done in southern India. It is available from roadside vendors as well as shops and restaurants. Singaporean supermarket FairPrice refer to their Bombay mix as murukku, which is an entirely different product.[3]
- In western part of India especially in Pune, Maharashtra it is known as Chiwda. Babus Laxminarayan Chiwda popularised the concept nationally and internationally with different varieties such as poha chiwda, potato chiwda, patal pohe chiwda, cornflakes chiwda and lite chiwda[4]
- In southern Indian states such as Tamil Nadu and Kerala, as well as in the north of Sri Lanka, it is known as just "mixture", and is available in almost all the sweet shops and bakeries. Usually, it consists of fried peanuts, thenkuzhal,[5] kara boondhi,[6] roasted chana dal, karasev, murukku broken into small pieces, pakoda and oma podi.[7]
- In Bangladesh and the Indian state of West Bengal, it is called Chanachur.[8]
- In Pakistan, it is called Nimco or Nimko.[9]
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See also
References
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