Rangeela Mixture is a beloved Indian snack that brings together many crispy elements in one satisfying bowl. I make this version often at home. The name “rangeela” means colorful, referring to the variety of ingredients that create this snack’s distinctive taste and appearance. The combination of fresh homemade boondi and tiny puris with store-bought elements makes it special.
About the Recipe
This recipe lets you create a professional-quality snack mix at home. While some ingredients can be store-bought, making fresh boondi and puris elevates the taste greatly. I always make extra boondi because it tends to disappear while cooking. The recipe is forgiving; you can adjust ingredients based on what you have available.
Why you will love this recipe
This mixture offers something for everyone with its blend of textures and flavors. The homemade elements taste noticeably fresher than store-bought versions. You can control the spice level and saltiness to suit your preference. The recipe makes enough to share or store for later snacking. Plus, it is an excellent way to use up leftover nuts and crackers.
Cooking Tips
Maintain oil temperature around 350°F (175°C) for crispy results. Test oil readiness by dropping a small amount of batter — it should rise immediately without browning too quickly. Make sure all fried items are completely cool before mixing to maintain crispness. Store ingredients separately until ready to combine if making ahead.
Serving and Storing Suggestions
Serves 8-10 people. Prep time: 45 minutes. Store in an airtight container for up to 2 weeks. Serve as a tea-time snack or pack in small portions for travel. The mixture tastes best at room temperature.
Similar Recipes
- Bombay Mix
- Chivda
- Spicy Trail Mix
Nutrient Benefits
This snack provides protein from peanuts, cashews, and gram flour. The black pepper aids digestion. Curry leaves offer iron and antioxidants. While this is a fried snack, using fresh oil and controlling portions makes it a reasonable occasional treat.
Rangeela Mixture
Ingredients
- 100 gms Bengal Gram Flour (Besan)
- 1 1/2 tbsp Rice Flour
- Cooking Soda (a pinch)
- Salt as per taste
- 50 gms Banana Chips
- 50 gms Maida
- 50 gms Dry Peas (soaked, drained)
- 50 gms Rice Candies
- 1 tsp Sugar
- Curry Leaves (few, lightly fried in oil)
- 100 gms Fried Poha (Aval)
- 50 gms Fried Peanuts (Groundnuts)
- 1/2 tsp Black Pepper Powder
- 250 ml Oil
- Asafoetida Powder (a pinch)
- 50 gms Biscuits (crumbled (or you can use Little Hearts or any similar biscuits))
- Cashewnuts - few, lightly fried (optional)
Instructions
- Combine the gram flour, rice flour, cooking soda and salt in a bowl.
- Add a little water and mix to a bajji batter consistency (thick and not so watery).
- Heat oil in a frying pan over medium flame.
- Using a boondi plate/ladle, rub the batter over the frying pan. Take care as the oil will be very hot.
- Fry the boondi till golden and remove.
- Drain excess oil and keep aside.
- Mix maida, salt and little water in an another bowl.
- Make small appalams (puris) and cut them into desired shapes.
- Fry these in hot oil till golden and remove.
- Drain excess water from the peas and fry them in hot oil.
- Combine all the ingredients in a large bowl and toss well to combine evenly.
- Serve.1. Combine the gram flour, rice flour, cooking soda and salt in a bowl.
- Add a little water and mix to a bajji batter consistency (thick and not so watery).
- Heat oil in a frying pan over medium flame.
- Using a boondi plate/ladle, rub the batter over the frying pan. Take care as the oil will be very hot.
- Fry the boondi till golden and remove.
- Drain excess oil and keep aside.
- Mix maida, salt and little water in an another bowl.
- Make small appalams (puris) and cut them into desired shapes.
- Fry these in hot oil till golden and remove.
- Drain excess water from the peas and fry them in hot oil.
- Combine all the ingredients in a large bowl and toss well to combine evenly.
- Serve.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I skip making fresh boondi and use store-bought?
Yes, though homemade boondi tastes fresher. Use 100g store-bought boondi as a substitute.
How do I prevent the mixture from becoming soggy?
Make sure all fried ingredients are completely cool and dry before mixing. Store in an airtight container.
Can I make this less spicy?
Reduce or omit black pepper powder. The basic recipe is adaptable to your taste preferences.
Note: image is for illustration purposes only and not that of the actual recipe.
