Chivda, an Indian Snack Mix

Chivda. When it’s time for some “timepass,” there’s just no other Indian snack mix that comes close to this one. It’s simplicity itself: crispy puffed rice or rice crispies tossed with nuts and a few spices. And yet it packs a heavy punch.  It’s delicious and addictive and — although the Indian cooks who invented it way back when probably never meant it to be that — it is quite possibly the best thing to snack on with a cold glass of beer. All of which makes it perfect Gameday eats.

My version of Chivda is a crowd-pleaser for sure. It’s crispy and nutty and spicy and tangy, all at the same time. It is also quite healthy, or at least far healthier than most Gameday food tends to be.

This Post: Chivda, an Indian Snack Mix

Now for the recipe for this Indian snack mix, Chivda. This one’s a winner.

Looking for more vegan snack recipes?

Chivda Recipe

Chivda, Indian Snack Mix

A savory, crispy, spicy snack mix made with rice crispies, nuts, and a few spices. Perfect food with a cold glass of beer on Gameday.

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from

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Prep Time:

10

mins

Cook Time:

20

mins

Total Time:

30

mins

Servings:

6

servings

Calories:

204

kcal

Author:

Vaishali · Holy Cow! Vegan Recipes

Ingredients 

• ▢

  3

  cups

  rice crispies

  (also available in Indian store as “puffed” rice. You can use brown rice crispies)

• ▢

  ½

  cup

  cashew nuts

• ▢

  ½

  cup

  peanuts

• ▢

  2

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  tablespoon

  vegetable oil

• ▢

  1

  teaspoon

  mustard seeds

• ▢

  1

  sprig

  curry leaves

  (cut into thin ribbons. An easy way to do this is to stack the leaves on top of each other and then cut them into ribbons., about 12 leaves)

• ▢

  ½

  teaspoon

  cayenne

  (or paprika)

• ▢

  ½

  teaspoon

  turmeric

• ▢

  1

  teaspoon

  chaat masala

• ▢

  Salt to taste

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Instructions

• Place the rice crispies in a large dish and microwave on high for 30 seconds. Stir the rice crispies and microwave 30 more seconds. Don’t let them go any longer because they will burn. This technique makes the rice crispies really crisp and you don’t have to fry them in a ton of oil, as was traditionally done.

• Heat the oil in a wok. Add mustard seeds and when they sputter, add curry leaves.

• Let the curry leaves fry 1-2 minutes until they crisp up. Add the cashews and peanuts and stir-fry for 4-5 minutes until the cashews turn lightly golden.

• Add the cayenne or paprika and turmeric. Toss together, then add the rice crispies and the chaat masala. Stir well to mix.

• Turn off the heat and add salt if needed.

• This tastes great hot but it is usually served at room temperature.

Nutrition

Calories:

204

kcal

|

Carbohydrates:

12

g

|

Protein:

6

g

|

Fat:

16

g

|

Saturated Fat:

2

g

|

Polyunsaturated Fat:

4

g

|

Monounsaturated Fat:

9

g

|

Potassium:

181

mg

|

Fiber:

2

g

|

Sugar:

1

g

|

Vitamin A:

82

IU

|

Vitamin C:

7

mg

|

Calcium:

21

mg

|

Iron:

4

mg

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