Combination is a crunchy and flavorful snack that I all the time love making at residence. It has that excellent mixture of kara boondi, omapodi, peanuts, poha and few nuts all tossed collectively in a spice combine. Every chew provides that blend of spice, crunch and taste which makes it actually arduous to cease consuming. Combination often known as Madras Combination is essentially the most generally relished snack for tea time and made at residence for Diwali and particular events.

That is such a easy snack that may be made simply when you will have few fried objects prepared in hand. You can also make it in small batches as a result of it stays brisker and crisper that means. What I like most about this snack is, you’ll be able to all the time change the elements as you want and make it in your individual means. It’s a type of snacks that all the time stays particular in each residence.

About Combination Recipe

Combination is a crunchy and attractive snack made by mixing few fried objects like kara boondi, omapodi, fried gram dal and peanuts. Chivda as identified in North India is named Combination or Madras Combination in South India. The flavour comes out so balanced and good, not too spicy or robust. It’s that sort of snack you’ll be able to get pleasure from anytime, with tea or identical to that.

Combination is among the common South Indian snacks we will make simply at residence. If in case you have omapodi and kara boondi prepared then frying all others are simply really easy. I often make these a day earlier than and fry all different elements and blend it.

There are lots of variations of this combination relying on area and style. Some individuals wish to make it spicy with lot of nuts and boondi, whereas few choose delicate and lightweight model with extra omapodi. Regardless of how it’s made, combination all the time provides that crispy pleasure in each handful and it by no means fails to deliver that comfortable munching temper.

Combination Video

The feel is the perfect a part of this combination, crisp boondi, ethereal poha, crunchy peanuts and that good aroma from fried curry leaves. You get little little bit of every part in every spoon. This recipe is mild to eat however nonetheless provides that filling really feel after few bites.

It’s a type of snacks you’ll be able to simply hold munching anytime within the day and nonetheless not really feel too heavy. I often make omapodi and boondi someday earlier than to avoid wasting time. Subsequent day I fry the remainder of objects and blend all collectively.

You may even add fried garlic for additional taste, add raisins for that candy crunch, add little sugar for steadiness in style.

South Indian Combination Components

• Kara boondi – I’ve used selfmade kara boondi. It provides good spice taste and offers crisp texture. You may even use readymade if wanting time.
• Omapodi – I used barely thick omapodi for this as whereas mixing it won’t break simply.
• Poha – Use thick poha, it puffs up nicely when fried and provides mild texture to the combination. You may skip if not obtainable.
• Fried gram dal – It provides crunchy chew and nutty taste. You should use chana dal too.
• Cashewnuts – I fried until mild golden. It provides good style and a little bit of sweetness.
• Peanuts – I fried uncooked peanuts until golden brown and added.
• Curry leaves – I fried them and added on the last stage after all of the elements are blended, it provides pretty aroma and provides taste to combination.
• Purple chili powder – I used for each colour and spice. You should use pepper should you like that taste .
• Hing – I’ve added a small pinch, it provides good aroma and helps in digestion.

Why This Recipe Works

• It is vitally easy to make when you will have all fried objects prepared beforehand.
• You may change or add elements as per your liking.
• The combination of crunchy, spicy and nutty style makes it so addictive.
• It stays crisp for a lot of days when saved correctly in hermetic jar.
• This combination is mild to eat and goes nicely with tea and even plain espresso.

Related Recipes

Easy methods to make Combination Step by Step

1.Make omapodi and hold it prepared. You may test the recipe in elements checklist. You should use barely huge holed press for making combination in order that it doesn’t break simply whereas mixing.

2.Break it barely and put aside.

3.Break it tough as anyhow we’re going to combine and it’ll break by itself. We’d like 2 cups omapodi.

4.Put together kara boondi. You may test the recipe in elements checklist.

5.Pressure and hold in a bowl. We’d like 2 cups kara boondi.

6.Warmth oil in a kadai. Place a strainer inside, add 1 cup poha, add in batches and fry. Combine it nicely for even frying. Switch and put aside.

6.Once more place the strainer inside oil and add ½ cup uncooked peanuts and fry till crisp and golden brown. Pressure, switch and put aside.

7.Add ½ cup roasted gram dal and fry till golden. Pressure, switch and put aside.

8.Subsequent add ½ cup cashews and fry till golden. Pressure, switch and put aside.

9.Add a handful of curry leaves and fry till it splutters. Pressure, switch and put aside.

10.To an enormous mixing bowl add 2 cups omapodi, 2 cups kara boondi, 1 cup fried poha, ½ cup peanuts, ½ cup cashews, ½ cup roasted gram dal together with 1 and ½ teaspoon pink chili powder, ½ teaspoon hing, salt to style.

11.Combine it nicely.

12.Add fried curry leaves.

12.Give a fast combine.

Combination is prepared.

Knowledgeable Ideas

• Ratio – There is no such thing as a specific ratio of elements for making combination. Omapodi and kara boondi needs to be barely greater than all different elements. Different elements you cna plus and minus in accordance with your choice.
• Frying poha – I all the time use thick poha and fry in small batches solely. If we add extra, it will get brown very quick and loses that mild crispness. I hold the oil medium sizzling, so poha turns into puffed and never oily.
• Nuts and dal – I fry peanuts first, then gram dal and cashews one after the other. This manner all fry evenly and never burn. Every one takes completely different time so higher to fry individually.
• Mixing half – I unfold all fried objects on a big mixing bowl. Then I add salt, pink chili powder and hing. I often combine with a ladle or arms, gently tossing every part. This manner masala spreads evenly and never break the poha or omapodi.
• Spice – I’ve added simply pink chili powder, you’ll be able to even add little pepper powder should you like the flavour. You may improve pink chili powder to 2 teaspoon should you like your combination to be extra spicy.
• Taste – You should use pepper powder as a substitute of chili powder should you like delicate style or crush 2-3 garlic cloves and fry them until golden, then add to combination
• Keep away from moisture – In case you are mixing later, be certain that all fried objects are absolutely cool. Even small moisture could make combination soggy. I all the time hold every part prepared and blend solely when all are at room temperature.

Serving and Storage

Serve South Indian Combination with a cup of sizzling tea or espresso. It makes a stunning crunchy night snack or one thing to munch whereas watching TV. Retailer the combination in hermetic jar as soon as absolutely cool. It stays crisp simply for about 2 weeks.

FAQS

1.Can I skip boondi?

Sure, you’ll be able to skip boondi and add extra omapodi or poha as a substitute.

2.Can I add garlic taste in combination?

Sure, fry few crushed garlic in oil and add it. It provides good aroma and additional taste.

3.Can I make this much less spicy?

Sure you’ll be able to, simply cut back chili powder or use pepper powder as a substitute.

4.How lengthy can I retailer this combination?

It stays recent and crisp for round 2 weeks should you hold it in hermetic field. I often retailer in metal container, it retains the crunch higher.

5.Can I add cornflakes or different nuts?

Sure in fact, you’ll be able to add fried cornflakes, almonds and even small items of murukku. It provides extra crunch and makes the combination much more tasty.

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