MIXTURE

Yields: 6 cups

Ingredients 

Avalakki puri : 4 cups
Peanuts: ½ cup
Ompudi: 1 cup (crushed to pieces)
Kara bhoondi: 1 cup
Curry leaves: 15 leaves
Hing powder: 1 tsp
Red chilli powder: 1-1½ tsp
Turmeric powder: ½ tsp
Salt: as required
Oil: for frying

Preparation 

1. Take a broad mixing bowl add avalakki puri and sprinkle turmeric powder, red chilli powder, salt, hing powder over it.
2. Heat oil and fry peanuts, add it on the avalakki puri. 
3. In the same oil fry curry leaves and add on the avalakki puri. Mix it properly.
4. Now add ompudi and kara boondi to avalakki puri mixture. Mix all over again properly.
5. A tasty mixture is ready to serve. 
6. Can be stored in an air tight container for almost a month.

Notes

• If avalakki puri is not available you may use thick avalakki (which can be fried in the oil and then used) instead. It will make the mixture more oily though. 

                                   Avalakki puri    Puffed rice(regular puri)

• Even regular puri can be used instead of avalakki puri. However it needs to be consumed within few days as it tends to become soggy very soon. .
• In this receipe you may add fried gram dal (dalia), dry coconut pieces(fried), dry fruits like cashews, raisins, almonds. 
• Mixture as the name suggests, is just a mixing of ingredients of our choice. Even leftover pieces of Tengul,  ribbon pakoda,  chakli can be added. 

                            Mixture with Cornflakes, Chakli and Tengul