You could think of chivda as an Indian version of trail mix. I make different kinds of chivda namkeen snack all year round. We love enjoying it as a savory treat with masala chai, but sometimes I take it up a notch by drizzling various chutneys on top, adding some onions, tomatoes, cilantro and green chilies. Just like bhel puri, it transforms into a delicious chaat!. When I make it for Diwali, I make it extra hearty with addition of ghee, more nuts and raisins. It stores well for upto a month and makes for an amazing edible gift.
What is Chivda
Chivda is a light, crispy, and flavorful Indian snack usually made from flattened rice (poha) or puffed rice (murmura). Some people keep it simple by adding just peanuts, however the additions to chivda are endless. You could use various spices, nuts, seeds, roasted lentils, sev and dried fruits like raisins or cranberries. Murmura chivda is light, crispy, and mildly spiced.Puffed rice is like a blank canvas and will take up any kind of seasonings you add to it. I season mine with dried red chilies, curry leaves and spice powders such as turmeric powder, ground black pepper and red chilli powder. For a little tang, I also add some chaat masala powder. If you enjoy a hint of sweet, add some sugar to chivda.
Ingredients
Murmura - You can easily find plain puffed rice indian grocery stores, online or in cereal sections of american stores. Puffed Millets (Puffed Amaranth) - Easily found in cereal section of american stores or indian grocery stores. We need plain (unsweetened) millets. Nuts & Seeds - Choose nuts and seeds of your choice. I use peanuts, whole almonds, cashew nuts, pre roasted edamame seeds, pumpkin seeds and raisins. Spices - We need red chili powder, turmeric powder, chaat masala powder, dried red chilies and ground black pepper. Curry Leaves - Add a unique lemony aroma and flavor to the chivda. You can use dried curry leaves too as long as they are aromatic.
Instructions
Roast The Nuts
In a wide skillet (I use 14 inch) or a large kadai, heat up 1 tablespoon of oil and ½ tablespoon ghee on low flame. Add the raw peanuts to the skillet and while stirring continuously, roast the peanuts for 2-3 minutes until they appear toasty. Take care that they don’t burn. Add the almonds, cashews, pumpkin seeds, and raisins and continue cooking on low heat. Stir and roast for 1-2 minutes until the cashews and almonds turn lightly golden and the raisins begin to swell. Quickly transfer the nuts and seeds to a plate, where they will continue to toast from the residual heat.
Make The Tempering
Add remaining oil & ghee to the pan and heat up on low flame. Temper with dried chilies and curry leaves. Fry for 10-12 seconds to crisp up the curry leaves. Next, add red chili powder and turmeric powder to the oil, and fry for 3-5 seconds, taking care not to burn the spices. Add the puffed rice and puffed millets along with salt. Toss using a spatula to coat in spices and salt until you see that the murmura & millets are dyed yellowish. Continue roasting on low heat, stirring constantly for 5-8 minutes, until the puffed rice is crispy. You will hear a “crisp & toasty” sound as you stir it.
Finally, tip in the toasted nuts, roasted edamame seeds (if using), chaat masala powder, and black pepper. You can also add some sugar at this stage if you wish. Switch off the flame. Let the chivda cool down completely and store in air tight container. It stays fresh for almost a month. Always use a dry spoon to serve it.
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