Bombay Mix is the name used in UK for a traditional
Indian snack known as chevda (चिवडा) or chivdo (चिवडो)
in India. The English name originates from the city
of Mumbai (formerly known as Bombay), India. It
consists of a variable mixture of spicy dried
ingredients, which may include fried lentils,
peanuts, chickpea flour noodles, corn, vegetable
oil, chickpeas, flaked rice, fried onion and curry
leaves. This is all flavoured with salt and a blend
of spices that may include coriander and mustard
seed. The traditional Indian food can be eaten as
part of a meal or as a standalone snack.
Bombay Mix is well known product in India, Pakistan,
Bangladesh, Sri Lanka, Singapore, Myanmar
(Burma), Africa, USA, Australia and New Zealand.
What we call Bombay mix refers to a whole family of
fried crispy snacks – eaten between meals, with tea
in the afternoon or nibbled long into the evening.
It is far from exclusive to Bombay. In some versions
the crispy element is flattened rice (paua) or
puffed rice. Noodles (sev Indian name) made from
chickpea (gram) flour in varying thicknesses, some
thick, and some as fine as vermicelli.