Chanachur Chivda Bombay Mixture Namkeen Recipe

Our homemade chanachur Bombay Mixture recipe is an addictive Indian snack mix, also known as Namkeen, Chivda and Chanachur.

This quick and easy vegetarian and vegan friendly snack from India is ready to serve in just over an hour.

The best Bombay Mixture features deep fried ingredients like moong dal, chivda flattened rice, peanuts, cashews, raisins, chickpea ghatia, fried peas, sev and plenty of flavourful spices.

Our healthy vegetarian Namkeen recipe features flavourful ingredients like fresh curry leaves, sliced garlic cloves, mustard seed, spicy peppers, turmeric, chili powder and onion powder.

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Save our Chivda Chanachur Namkeen Bombay Mixture recipe to Pinterest!
Save our Chivda Chanachur Namkeen Bombay Mixture recipe to Pinterest!

What Is Bombay Mixture?

Bombay Mixture, also known as Bombay Mix, is an Indian snack mix, which consists of an assortment of spicy deep fried ingredients like moong dal, peanuts, cashews, sev, chickpea ghatia, fried peas, flattened rice, spicy chili, garlic, raisins and curry leaf.

In Canada and the United States fans of Indian cuisine often reference spicy deep fried snack mixes simply as Bombay Mix.

But there are many terms that describe India’s vast and delicious spicy and crunchy snack offerings. Their names and unique ingredients often reflect the region where they are eaten.

Namkeen or Namkin are Hindi words that describe savoury or salty foods. The word is derived from the Hindi word for salt, which is Namak. Namkeen is often used to describe this “family of Indian snack mixes.”

Other terms like Chivda, Chanachur, Farsan, Chevda, Sev, Chips and Bhajiya are some other names used to describe Namkeen snacks.

Traditional Chiwda Chanachur Namkeen Bombay Mixture recipe ingredients.
Traditional Chiwda Chanachur Namkeen Bombay Mixture recipe ingredients.

Travel to India by Cooking Chivda Chanachur Namkeen at Home

I love traveling through Asia.

My first visit had me living in South Korea for a year as a teacher and it’s where I was first introduced to fermented vegetables like kimchi.

After my contract ended in Seoul I travelled throughout Asia for 6 months, visiting the PhilippinesIndonesiaMalaysiaSingaporeCambodiaLaosMyanmarThailandVietnamThe Maldives and India.

I spent over a month traveling through India. I started in the capital, eating my way through the bustling markets and fine dining restaurants in Delhi. I then embarked on a magical weekend getaway to awe-inspiring Taj Mahal in Agra. In India’s north you’ll find plenty of barbecue and wheat based side dishes like charred naan bread.

For the second half of my Indian adventure I explored the southern state of Kerala. The south is famous for its seafood, coconut, tropical fruits and rice based side dishes like crispy dosa. The colonial capital of Cochin was formerly run by the Portuguese. It’s also one of the only places in India you can find beef on a menu.

My India trip came to a close in the Bollywood capital, bustling and cosmopolitan Mumbai. The city is famous for its specialty street foods and fine dining restaurants at opulent luxury hotels. The Taj Mahal Palace in particular serves one of the world’s most famous Afternoon Teas.

Examples of store bought Chivda Chanachur Namkeen "Bombay Mixture."
Examples of store bought Chivda Chanachur Namkeen “Bombay Mixture.”

What I found most fascinating is India’s distinct regional food cultures. Much like the regional cuisines found in FranceGermanyItaly or Spain, each city in India had its own local speciality.

In each region of India I visited I made a point of enjoying a pre-dinner Bombay Mixture snack attack. I’d often hop up at the hotel bar to sip on a cold beer while nibble through handfuls of Chivda and Chanachur.

I had the opportunity to sample many unique Namkeen recipes made by famous chefs at luxury hotels in India like ITC Maurya Hotel Delhi, Ashok Hotel Delhi, Hotel Jaypee Palace Agra, Taj Mahal Palace Hotel Mumbai and Coconut Lagoon Resort in Kerala.

After you’ve traveled to India, return home to prepare an authentic and fragrant feast for friends and family featuring our homemade Chivda Chanachur Bombay Mixture Namkeen recipe.

Our easy homemade vegetarian Bombay Mixture is deep fried in peanut oil.
Our easy homemade vegetarian Bombay Mixture is deep fried in peanut oil.

Where To Eat Vegan Chanachur Bombay Mixture

If you live in a large city in Canada or America you’ll likely have access to a local Indian restaurants that serve authentic Bombay Mixture as a pre-dinner snack.

Haven’t traveled to India before? It may be helpful to first sample Chivda Chanachur Namkeen at a local Indian restaurant to better understand how the dish is served. You can also assess the spicy heat level and your favourite snack ingredients to include before making the snack at home from scratch.

In Toronto, popular Indian restaurants that may serve Bombay Mixture include Udupi PalaceLahore Tikka House and Kothur Indian Cuisine.

The easiest way to sample a variety of Namkeen is by visiting your local Indian or Pakistani grocer as they typically have an entire aisle dedicated to the yummy snacks, which are sold in small chip bags.

In Toronto you’ll find the best Indian grocers on Gerrard Street in Little India.

Deep fry Chivda Chanachur Bombay Mixture Namkeen recipe ingredients in batches and drain with a slotted spoon.
Deep fry Chivda Chanachur Bombay Mixture Namkeen recipe ingredients in batches and drain with a slotted spoon.

My Family Loves Chanachur Namkeen

After traveling throughout India and eating at some of the world’s best Indian restaurants I was excited to share my love of Bombay Mixture with family in Toronto.

I’ve hosted many Indian-themed feasts, showcasing dishes from Delhi to Bengal via fragrant curries, fresh salads and hearty soups.

I served a creamy Chicken Shahi Korma with crunchy Indian Onion Salad for an al fresco lunch in the spring. While in the summer at the cottage in Muskoka we enjoyed a vegetarian feast featuring Shahi Paneer and Indian Chickpea Crepes.

When I finally introduced my parents to vegetarian Chivda their eyes bulged with glee. I knew they’d both enjoy my take on Chanachur because they love snacking on Nuts & Bolts.

My father is obsessed with nuts so really enjoyed the mixture of crispy fried cashews and peanuts. My mother already had a bag of fried peas in the cupboard and plenty of raisins, which I do recommend as they add a nice chew.

After frying the moong dal add raisins, cashews and peanuts to the hot oil.
After frying the moong dal add raisins, cashews and peanuts to the hot oil.

Bombay Mixture Chanachur Health Benefits

Our homemade Namkeen recipe is packed full of healthy ingredients!

All types of lentils are rich in cholesterol-lowering fibre. They are also a low-fat source of iron, vital for the cardiovascular system and for energy, and contain B vitamins that protect against heart disease.  

Peanuts are rich in protein, fat, and fibre. While peanuts may have a large amount of fat, most of the fats they contain are known as “good fats.” 

Cashews are low in sugar and rich in fibre, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.

Research shows that raisins can lower your risk of heart disease by reducing blood pressure and blood sugar. The fibre in raisins works to lower your LDL (bad) cholesterol, which reduces strain on your heart. Raisins are also a good source of potassium.

It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.

Chickpeas are rich in cancer-fighting vitamin C, energy-boosting B vitamins, and gut-healthy fibre.

Peas are loaded with A, B-1, B-6, C, and a supersized serving of osteoporosis-fighting K. One cup of boiled green peas has 46% of your RDA of vitamin K-1, known for maintaining bone health and helping blood to clot to prevent bleeding. Peas are high in fibre and low in fat and contain no cholesterol.

The star component of turmeric is curcumin, a potent phytochemical that has anti-inflammatory and antioxidant properties. It is often prescribed in Indian Ayurvedic medicine to help relieve arthritis, aid digestion and inhibit the growth of cancers. 

Finish by deep frying curry leaf, slices chili pepper and garlic cloves.
Finish by deep frying curry leaf, slices chili pepper and garlic cloves.

Chanachur Bombay Mix Cooking Tips

If it’s your first time cooking restaurant-style Chivda at home be sure to review our detailed step-by-step recipe below. Here are some helpful tips and tricks to get you started:

  • Use a large cast iron dutch oven with a high rim or wok to reduce oil splatter when deep frying.
  • Use a slotted metal spoon when deep frying so you can easily drain the ingredients before adding to your mixing bowl.
  • Deep fry the ingredients in batches to prevent over crowding. This ensures the ingredients cook on all sides. Each ingredient takes a different amount of time to cook. Raisins cook very quickly in a few seconds while peanuts and cashews require a bit more time to brown.
  • If you don’t like spicy food feel free to only use one pepper or limit the chili powder.
  • Once all the ingredients have been fried toss in a large mixing bowl and let cool completely before serving.
  • Store leftover Bombay Mixture in mason jars or large ziplock bags.
Let Chivda Chanachur Bombay Mixture Namkeen recipe ingredients cool in a large bowl before mixing.
Let Chivda Chanachur Bombay Mixture Namkeen recipe ingredients cool in a large bowl before mixing.

What To Serve with Chanachur

Whether you call it Chivda, Chanachur or Bombay Mixture, our Namkeen recipe is the perfect snack to enjoy at family gatherings before dinner.

We like to serve our easy Bombay Mix with a cold beer as the hoppy and bitter flavour of a lager or ale contrasts nicely with the snacks spicy heat. It’s also popularly enjoyed with tea.

If you’re hosting a large Indian-themed dinner party buffet you may want to add spicy chutney, fresh salads, soups, fragrant biryani, homemade naan and a seafood or meat curry to your menu.

Homemade Chanachur Chivda Bombay Mixture also makes for a great gift bag to offer your guests before they head home. Use a large spoon to scoop the Namkeen into cellophane bags and tie with colourful string or bow.

Use a large spoon to toss Bombay Mixture ingredients together.
Use a large spoon to toss Bombay Mixture ingredients together.

Storing Bombay Mixture

If you have leftover Bombay Mixture you can store it in an airtight container, mason jar or zip lock bag for 4-6 months.

We typically double the recipe so we can enjoy homemade Chanachur Chivda for a long period of time. It’s so tasty kids and adults will eat it up in no time flat!

Serve homemade Chivda Chanachur Bombay Mixture in a serving bowl or store in a mason jar.
Serve homemade Chivda Chanachur Bombay Mixture in a serving bowl or store in a mason jar.

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Best Chivda Chanachur Namkeen Bombay Mixture Recipe

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5 from 2 votes

Chanachur, Chivda, Namkeen Bombay Mix

Learn how to make traditional homemade Bombay Mixture. Our easy vegan Chivda Chanachur Namkeen recipe is a spicy and crunchy Indian snack mix.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Snack
Cuisine: Indian
Keyword: bombay mix recipe, Bombay Mixture, Chanachur, Chivda, Namkeen recipe
Servings: 20
Calories: 194kcal

Equipment

  • Wok
  • Metal slotted spoon
  • measuring cups
  • measuring spoons
  • Large Mixing Bowl

Ingredients

  • 1 cup Moong Dal
  • 2 cups Rice Krispies
  • 1 cup Peanuts
  • 1 cup Cashews
  • 3/4 cup Golden Raisins
  • 5 Garlic Cloves sliced
  • 1 Serrano or Jalapeno Pepper sliced
  • 15 Curry Leaves
  • 1 1/2 tsp Mustard Seed
  • 2 cups Ghatia
  • 2 cups Sev
  • 3/4 cup Fried Peas
  • 1/2 tsp Ground Turmeric
  • 1/2 tsp Chili Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • Peanut Oil for frying

Instructions

  • 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.

Nutrition

Calories: 194kcal | Carbohydrates: 17g | Protein: 5.9g | Fat: 12.3g | Saturated Fat: 2.1g | Sodium: 24mg | Potassium: 238mg | Fiber: 4.2g | Sugar: 4.5g | Calcium: 22mg | Iron: 3mg

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