Powder the citric acid. Take a bowl and add powdered sugar, powdered citric acid, red chili powder, turmeric powder and salt. Mix the spices well and keep it aside.
Take gram flour in a bowl and add rice flour. Mix both the flours and add water (around 1/4Cup) and make a smooth batter. Take a deep vessel which has a wide mouth than the size of the Boondi slotted ladle. Fill this deep vessel with water and keep it near.
Heat a pan and add oil for deep frying. Heat oil well. To test the oil, add a pressed rice piece to the hot oil. When the pressed rice puffs and floats up as soon as you add it to hot oil, that temperature is right for frying. Insert the deep slotted ladle. Hold the Boondi ladle slightly above the deep slotted ladle and pour a portion of the prepared gram flour batter on it. Press the batter with the back of another ladle as you do for Dosa. Small droplets of batter will fall into the oil in the deep slotted ladle. Dip the Boondi ladle in water collected in the deep vessel which you have kept nearby. Fry this Boondi till crisp. Lift the deep slotted ladle to drain oil. Take this fried boondi on to a newspaper or a clean paper towel for soaking excess oil. Now clean the boondi ladle and dry it with a cloth. Make another batch of boondi with the remaining batter and collect the fried boondi on to the newspaper/paper napkin. Now add a handful of pressed rice to the deep slotted ladle in the oil. As soon as the pressed rice puffs up lift the ladle to drain oil. Collect the fried pressed rice on to the newspaper/paper napkin. Take this boondi and pressed rice into a deep vessel and add the required amount of prepared spice powder. Toss it so that all the spices get coated on the warm fried boondi and pressed rice. Repeat the process of frying and spicing till all the pressed rice is used up. Use all the spice powder for coating boondi and fried pressed rice. Now fry the mixture biscuits, ground nuts, cashew nut pieces, raisins and remove excess oil in the same manner as you did for pressed rice. Add these fried ingredients to the prepared pressed rice and mix well. Switch off the flame and add curry leaves. Fry till the curry leaves are crispy. Take them on to a paper napkin and crush them to a powder when they are cool to touch. Add the crushed curry leaves to the mixture and mix well. Store this tasty mixture in a clean and dry container.
This tasty mixture can be served as it is. However one can enhance the taste of this mixture by serving the following way:
Onions – 3 Small (Chopped)
Chopped Coriander – 3tbsps
Lemon Juice – 2tbsps or to taste
Take the mixture into a deep bowl. Add the chopped onions, chopped coriander and mix well. Add lemon juice and mix. Serve immediately this tasty Picnic mixture.
Points to Notice:
It is necessary to clean the boondi slotted ladle for every batch. Because the clogged pores of the ladle will not allow the batter to fall like boondi for the next batch. So it is better to add the batter in small portions and dip the ladle in water as soon as you drop the boondi in oil. Till the next batch let the ladle be soaked in water to remove the clogs. But take care while making boondi for the next batch. Dry the ladle completely otherwise the water droplets in the slots of the slotted ladle when comes in contact with hot oil may cause hot oil spillage and may cause burns.
Invest in a deep slotted ladle which has sturdy grip handle. This ladle is a must for making mixtures. It is difficult to remove all the fried pressed rice at one go when you directly add the pressed rice to the hot oil without using the deep slotted ladle.
Take out the fried things on to a newspaper/paper napkin which will soak the excess oil.
Add spices according to your taste.
Soaked, pat dried Kabuli chana, dried white peas, dried green peas may also be added to this mixture if desired.
Have this tasty Picnic Mixture with friends are near and dear ones when you go on Picnics or can be had while watching a movie. But do not forget to drink at least 2 glasses of butter milk. Butter milk balances the intake of oily and spicy food. Have the butter milk plain or spice it up with JalJeera powder.
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