I don't think this is a real Indian recipe to be honest but I'm wondering what people know about it.

The reason I'm asking is it doesn't seem the same anymore.

Its a mixture of roasted and fried nuts, daal, peas and even extruded gram flour that is deep fried all coated with a spicy sort of dusting (a bit like you get with dry roasted peanuts)

Now when I was a small boy this tasted strongly like curry spicy flavours and was incredible and different.

Now when I buy some it all seems all so washed out in flavour as if they are only using a couple of the spices and extra chilli. Is it just down to costs or was something in there that they can't get or aren't allowed to use anymore?

and is there a recipe mainly for the spices that go in it?

(I know I should have done a search before asking but as per usual I will look after..lol)

Steve

Several versions are available from Spices of India

(I think the link will take you to it)

Steve

Hello Steve

To be honest, I hadn't heard of Bombay mix until I came to UK. It comes from Bombay, now Mumbai, and it is a mix of some or all of the following;

ganthia gram flour noodles of different thickness and shapes

Deep fried peanuts with skin on

Deep fried either Chana dal or split peas, often coloured a horrible green

Fried Sultanas or raisins

Deep fried or toasted coconut shavings.

Spices and salt.

Addition of fried cashew nuts is new

These days, India is also becoming quite cosmopolitan within it's boundries, so you see it in North India too.

Do you have any idea what "spices" are used? As I said they seem to have changed from being very curry like when I was a little boy (just after the dinosaurs were wiped out) to something more or less like chilli powder and salt these days.

Steve

I am not sure about the Bombay spice mix, but my mum used to make something similar, before the days of everything becoming available in packets, and she used salt-plain and black rock salt or Kala namak, ground black pepper, a little chilli powder and a pinch of tartaric acid powder, I think!

Is black rock salt the stuff that smells/tastes a little sulphurous ? (like really over cooked eggs)

Yeap!

do you think that you can use cornflakes i (lightly fried ) in this recipe?

Why not, it is worth a try! Do let us know if they work.