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.
Now for the recipe for this Indian snack mix, Chivda. This one's a winner.
Looking for more vegan snack recipes?
- Vegetable Pakora
- Chana Jor Garam
- Masala Smashed Potatoes
- Vegetable Cutlet
- Bread Pakora
- Punjabi Samosa
Chivda, Indian Snack Mix
- 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 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
- 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.
What happened to the crispy chipotle tofu? It's listed in the description, but it's not in the recipe.
Hi, I updated the recipe to a more traditional version. The crispy tofu was basically just the chipotle tofu from NaSoya, and you can add it. Chop it into small bits and add with the spices. Cheers.
I would love the eat this in a burrito!!
This tofu would go very well in a chili dish or served cubed and fried with some guacamole and tacos or in a burrito, etc., etc.!
The first time that I shopped in an Indian market, I found an entire isle of snacks. I bought some and was hooked. I've tried to find recipes but most seemed to use a LOT of oil. Yours looks perfect and I can't wait to try it ... my mouth is watering already! I think the chipotle tofu would make a fabulous sandwich ... or even a great topping for a pizza ... or maybe alongside some hashbrowns for a unique breakfast ... oh the possibilities are endless. 🙂
That's easy: I'd like to try the chivda!