indianEasyveganvegetariangluten freedairy free

Bhuja Mix

Name: Bhuja Mix
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: indian
Ingredients: 1 cup poha (thin variety, picked clean); 0.25 cup chana dal (soaked for 1 hour, drained well); 0.25 cup peanuts (raw, skinless); 1 cup sev (fine besan sev, store-bought); 0.25 cup cashew nuts (whole, raw); 2 tbsp raisins (seedless); 2 cup oil for deep frying (any neutral oil); 10 pcs curry leaves (fresh, washed and dried thoroughly); 1 pinch salt (plus extra for sprinkling); 1 pinch red chili powder (kashmiri, for color and mild heat); 1 pinch turmeric powder; 1 tsp sugar (powdered); 1 pinch black pepper (freshly ground); 0.5 tsp chaat masala; 1 pinch dry mango powder (amchur)

RATING

4.4/5(115)

TASTE SCORE

9/10

A crunchy, spicy, tangy Indian snack mix that brings together an assortment of fried lentils, flattened rice flakes, peanuts, and sev. Tossed with aromatic spices and dried fruit, this irresistible mixture is the perfect tea-time companion or festive treat, ready in under 30 minutes.

PREP

10m

COOK

20m

SERVES

1 CUP

265 cal

SERVINGS

METHOD · 8 STEPS

prep
Dry the soaked dal.
Drain the soaked chana dal thoroughly and spread it on a kitchen towel. Pat completely dry so no moisture remains. Any water will cause the oil to splutter violently.
TIPThe dal must be bone-dry. Even a little moisture makes the oil bubble up dangerously.
fry · ~2 min
Fry the poha.
1.Heat 2 cups oil in a kadhai over medium-high heat.
2.Drop a single poha flake in to test the oil — it should puff up instantly and float to the top.
3.Add 1 cup poha in small batches and fry until crisp and lightly golden (30–40 seconds).
4.Remove immediately with a slotted spoon and drain on paper towels.
TIPWork in small batches. Poha is delicate and burns in seconds if the oil is too hot.
fry · ~5 min
Fry the chana dal.
1.Gently slide the dried chana dal into the same hot oil.
2.Fry on medium-low heat, stirring occasionally, until it turns a deep golden brown and stops hissing (4–5 minutes).
3.Remove with a slotted spoon and drain on paper towels.
TIPBite into one piece to check crispness. It should shatter completely with no hard center.
fry · ~3 min
Fry the peanuts and cashews.
1.Add 1/4 cup peanuts to the oil and fry until skins split and they turn a shade darker (2–3 minutes). Remove and drain.
2.Add 1/4 cup cashew nuts and fry until light golden (1–2 minutes). Remove and drain.
3.Add 10 curry leaves and fry until crisp and translucent (10–15 seconds). Remove immediately and drain.
TIPFry nuts on a medium-low flame. High heat browns the outside but leaves them raw inside.
mix · ~1 min
Combine all fried ingredients.
In a large mixing bowl, combine the fried poha, fried chana dal, fried peanuts, fried cashews, fried curry leaves, sev, and raisins. Toss gently to distribute evenly.
temper · ~2 min
Make the spice blend and tempering.
1.In a small bowl, mix together salt, chilli powder, turmeric, pepper, chaat masala, amchur, and sugar.
2.Heat 1 tsp oil in a small pan, add the spice blend, and stir for 15–20 seconds on low heat until fragrant. Do not let it burn.
TIPBlooming the spice powders in a touch of hot oil wakes up their flavour and helps them coat the mixture evenly.
mix · ~2 min
Toss the spice blend through the mixture.
Pour the warm tempered spice oil over the mixture in the bowl. Toss well for 1–2 minutes until every piece is lightly coated with the spice mix. Taste and adjust salt or chaat masala if needed.
rest · ~30 min
Cool completely before storing.
Spread the bhuja mix on a large tray and let it cool completely to room temperature. This step is essential — any residual warmth will create steam and turn the mixture soggy in storage.
TIPStore only when fully cool. A single warm spot will ruin the crunch overnight.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Blot the soaked chana dal bone-dry on a kitchen towel to prevent dangerous oil splatters during frying.
2
Test oil temperature with a single poha flake — it should puff and float instantly for perfect crispness.
3
Fry nuts on medium-low heat to ensure they cook through without burning on the outside.
4
Bite into a fried chana dal piece to check doneness; it should shatter with no hard center.
5
Cool the bhuja mix completely on a tray before storing to avoid steam ruining the crunch.
6
Bloom the spice powders in hot oil for 15–20 seconds to intensify flavor and ensure even coating.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip deep-frying: toast the poha in a dry pan until crisp, and roast the chana dal, peanuts, and cashews in the oven at 350°F (175°C) until golden. Use just the 1 tsp oil for tempering. Perfect for a lighter snack.

high protein

High-protein

Add ¼ cup roasted edamame or roasted chickpeas (chana) along with the nuts for extra protein. Increase peanuts to ⅓ cup. Ideal for post-workout munching.

jain

Jain

Omit the peanuts and cashews (as they grow underground, which some Jains avoid), and replace with extra poha and sev. Ensure all ingredients are root-vegetable-free and no garlic/onion is used — this recipe already meets that.

vegan

Vegan

This dish is naturally vegan — no changes needed. For extra crunch, add roasted pumpkin seeds or coconut chips.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant Protein

Chana dal (split chickpeas) and peanuts provide a substantial plant-based protein boost, supporting muscle repair and satiety.

✓

Good Source of Healthy Fats

Cashews and peanuts contribute monounsaturated and polyunsaturated fats, which support heart health when consumed in moderation.

✓

Rich in Antioxidants

Curry leaves and turmeric (curcumin) offer antioxidant compounds that help combat oxidative stress.

✓

Iron from Flattened Rice

Poha (flattened rice) is a source of iron, which aids oxygen transport in the body, especially when paired with the vitamin C (from amchur) that enhances absorption.

QUESTIONS?