Navratan Mixture

Step 1: Preparation of Boondi: Firstly, Prepare batter by mixing gram flour, rice flour, baking soda and salt in a bowl by slowly adding water as required to become into a medium thick batter. Heat oil in a kadhai for deep frying. When oil becomes hot, pour 1/2 glass batter into a big sieve tool, below is the picture of sieve used,(designed specially for boondi) having mutiple round holes, by holding it above the kadhai. Tap its edge so that droplets of batter fall in the oil. On medium flame, fry them by stirring with a ladder until they become golden brown color and crispy. Take out them using sieve laddle from kadhai and shift them on an absorbent paper to drain excess oil. Continue this process for remaining batter also. Boondi is ready and Keep this boondi aside in a large mixing bowl. Now let's make some Sev.

Step 2: Preparation of Sev: In a bowl, mix Bengal gram flour, rice flour, hot oil by adding water and prepare into a soft and smooth dough. Now grease the Sevai machine with a little oil and add the dough into it by using the small holes plate for it. Heat the oil in a kadhai for deep frying. When the oil becomes hot, release the dough loaded by pressing the sevai tool, below is the picture of that tool, into a round form. Fry the sev on a low flame until it becomes crisp and golden brown color. Now remove the sev from the kadhai on to an absorbent paper in order to remove drain excess oil. When it cools down, crush it lightly with hands. Add this crushed sev into the boondi bowl.

Step 3: Preparation of mixture: Soak the dried green peas in water at night. At morning,Strain all the water and wipe them with a cloth. Heat a kadhai with 2 cups of oil in it. When oil gets hot, on a low flame, fry wiped green peas and stir with a slotted ladle for a second and remove them quickly on to an absorbent paper to drain excess oil. Continue this process one by one until all the Ingredients( groundnuts, cashewnuts, flattened rice and roasted bengal gram) gets deep fried without burning. After deep frying all the mentioned ingredients, now pour them into boondi bowl. Roast curry leaves on low flame for a minute and pour them into boondi bowl. Now mix all ingredients properly by adding salt , red chilly powder, Chat masala, dried mango powder & raisins. Now Navratan mixture is ready to serve. Store this mixture in air- tight container for more than 3 weeks, when it cools down.