Bombay mix recipe

The Bombay mix from MsMarmiteLover is full of spicy goodness, perfect for a dinner party nibble or lunch box snack

Serves 10-20


  • Ghee or vegetable oil, for cooking
  • 3 tbsp each of red lentils, Moong dahl, sunflower seeds, almonds, shelled pistachios, cashews and peanuts
  • 1 tbsp fennel seeds
  • 2 small green chillies, finely sliced
  • 2 tbsp curry leaves, dried or fresh
  • Handful of fresh coriander leaves
  • 2 tbsp desiccated coconut
  • 100g green raisins (often found in Indian shops)
  • 2 tbsp brown sugar (palm or date sugar also work well)
  • ¼ tsp turmeric
  • Small pinch of citric acid, to add sourness
  • Maldon sea salt, to taste


  1. Heat the ghee or vegetable oil in a frying pan on a medium–high heat.

  2. Fry all of the ingredients on the list down to (and including) the coriander leaves, one type at a time, until golden. After each ingredient has been cooked, place on kitchen paper to absorb the oil and leave to cool.

  3. Dry-roast the desiccated coconut in a frying pan without oil.

  4. Once the fried ingredients have cooled, put everything in a bowl, add the rest of the ingredients and mix well. The Bombay mix will keep for up to 1 week in a lidded container.

Supper Club book

Recipe from Supper Club by Kerstin Rodgers, Collins

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Tuesday 22 November 2011
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