Chivda (Spicy Puffed Rice Mix)
A crunchy Indian tea-time snack made from roasted poha (beaten rice flakes), nuts and spices.
Nutrition
per cupsIngredients
| 200 g (4 cups) | thin poha (beaten rice flakes) | |
| 3 tbsp | 45 ml | vegetable oil |
| 1 tsp | 5 ml | mustard seeds |
| 1 tsp | 5 ml | cumin seeds |
| 10 | curry leaves | |
| 2 | dried red chillies, broken | |
| 50 g | raw peanuts | |
| 30 g | chana dal (split chickpeas) | |
| 30 g | cashew nuts (optional) | |
| ½ tsp | 2.5 ml | turmeric powder |
| 1 tsp | 5 ml | red chilli powder |
| 1 tsp | 5 ml | sugar |
| to taste | salt | |
| 1 tbsp | 15 ml | fresh grated coconut (optional) |
Instructions
Spread the poha on a baking tray. Dry roast in a preheated oven at 120°C (250°F) for 5 minutes, or microwave on high for 1 minute (to crisp). Set aside.
Heat the oil in a large pan. Add the mustard seeds, cumin seeds, curry leaves, and dried red chillies. Fry for 30 seconds. Add the peanuts, chana dal, and cashews. Fry until golden brown (about 5 minutes). Reduce the heat, add the turmeric, chilli powder, sugar, and salt. Stir for 30 seconds.
Add the roasted poha. Mix well until the poha is evenly coated. Cook on low heat for 3–4 minutes, stirring constantly. Cool completely. Mix in the grated coconut if using. Store in an airtight container for up to 2 weeks.
Chef's tip: Chivda is a perfect tea-time snack. For a healthier version, air-fry the poha at 150°C (300°F) for 5 minutes instead of using oil.