Bundi Mixture
Crisp boondi tossed with peanuts, sev and curry leaves. Sun-cured the old-fashioned way, slow-tempered in cold-pressed sesame oil, and bottled by hand in our village kitchen. Best enjoyed with hot rice and a generous spoon of ghee.
Authentic Bundi Mixture
Bundi Mixture is the everyday namkeen Telugu households have leaned on for tea-time forever. Our version begins with tiny gram-flour boondi, fried to a golden crackle, then tossed warm with roasted peanuts, fine sev, fried curry leaves and a careful mix of spices. Every handful of Bundi Mixture gives you crunch, warmth and that unmistakable Andhra-style curry-leaf perfume.
Why ours tastes different
Most mass-market mixtures lean on cheap oil and stale spice. We fry our boondi and sev fresh, in small batches, in cold-pressed sesame oil. The peanuts are roasted with their skins on for fuller flavour. Curry leaves are fried whole and folded in last so they stay green and aromatic. There is no maida — just chickpea flour, peanuts and honest spices.
How to enjoy Bundi Mixture
A bowl of Bundi Mixture and a cup of strong chai is a small, daily ceremony. Serve it as a quick guest snack, sprinkle it over curd rice for instant crunch, or use it to top a quick chaat. It is a thoughtful addition to Diwali hampers and travels well in airtight tins for long journeys.
Product highlights
- Fresh-fried boondi and sev
- Roasted peanuts with skins on
- Curry leaves folded in warm
- Cold-pressed sesame oil, no maida
- Small-batch Tanuku recipe
Ingredients
Gram flour, peanuts, sesame oil, curry leaves, dry red chillies, turmeric, rock salt, asafoetida.
