Go Back
+ servings
Chivda, an Indian Snack Mix
Print Recipe
5 from 2 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Indian chivda
Servings: 6 servings
Calories: 204kcal


  • 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.


Calories: 204kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Potassium: 181mg | Fiber: 2g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 7mg | Calcium: 21mg | Iron: 4mg