Best Chivra Indian Snack Mix Recipes
CHIVRA (INDIAN SNACK MIX)
Hot spicy snacks are very popular in India. The variety is unlimited. Chivra is enjoyed as a snack any time of the day and is usually spicy hot, though this one is milder. Of course, you can adjust the heat/cayenne to your level of tolerance. Here is a quick and easy version using several available cereals. For the version in the photo, I added about 1/2 cup raisins at the same time as the nuts and spices. Makes 8 (1/2 cup each) servings.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the cereals and set aside.
- Heat the oil in a large skillet over medium heat. Add the mustard seeds to the hot oil and cover with a lid to avoid splattering. Fry until the mustard seeds stop popping, a few seconds.
- Reduce heat to low. Add the cereal mix and stir well.
- Add the nuts, cayenne pepper, salt, black pepper and mango powder. Roast, stirring occasionally for 5 to 7. I actually roast a bit longer, but you have to be very careful you don't burn the nuts or they'll taste bitter. A little brown or tan is ok.
- Remove from the heat and cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 108.9, Fat 6.3, SaturatedFat 0.8, Sodium 219.7, Carbohydrate 12.3, Fiber 1.1, Sugar 1.5, Protein 2.3
CORN FLAKES CHIVDA (SPICY INDIAN SNACK MIX)
A great Indian snack to be enjoyed at any time. Use your imagination when it comes to the nuts and seeds. I vary the selection from among cashews, peanuts, walnuts, pistachios, shelled sunflower or pumpkin seeds, but almost anything goes here if you have favorites. The last time I made these, I added fresh curry leaves and dried kiwi (small dice) and it was wonderful! I'm pretty sure you can toss in any dried fruit here in place of, or addition to, the raisins. Store in airtight container for up to 2 weeks. We usually double the cumin, nuts and seeds because...... well, because we're pigs. ;)
Provided by Sandi From CA
Categories Lunch/Snacks
Time 13m
Yield 3 1/2 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a pan and add cumin seeds. Wait until they sizzle, then toss in the raisins (or other dried fruit pieces) and nuts. Stir a minute.
- Keep on very low heat and stir in the chili powder, turmeric powder, salt and sugar.
- Mix in the lime juice, keeping your face averted because the oil will splatter.
- Finally gently fold in the cornflakes over low heat for about 3-4 minutes until the cornflakes are well coated with the spice blend. Cool completely before storing in an airtight container at room temperature.
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