Best Indian Snack Mix Recipes

CORN FLAKES CHIVDA (SPICY INDIAN SNACK MIX)

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.

INDIAN SNACK MIX (CHEWDA)

Steps:

• In a large wok over medium heat, toast the corn cereal, puffed rice cereal, peanuts, and pepitas until the cereals have crisped up, about 2 minutes. Remove from the pan.
• Warm the oil in the same wok over medium heat. Add the mustard seeds (stand back, they'll pop!), curry leaves, green chile, and turmeric. Cook about 30 seconds. Turn the heat off.
• Add the cereal mixture, plantain chips, if using, and raisins. Season with salt. Toss until well combined, and pour into a big bowl. Crack a beer and enjoy!

INDIAN SNACK MIX

Steps:

• In a large bowl, combine the cereals, pretzels and almonds. In a small bowl, combine the butter, hot sauce, Worcestershire sauce and seasonings. Drizzle over cereal mixture; toss to coat., Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 250° for 45 minutes or until golden brown, stirring every 15 minutes. Stir in raisins. Cool completely on wire racks. Store in airtight containers.

INDIAN-SPICED SNACK MIX

Steps:

• In a large bowl, combine cereals and nuts. In a small microwave-safe bowl, combine corn syrup, honey and butter; microwave, uncovered, on high for 30-45 seconds or until bubbly. Stir in salt and spices; pour over cereal mixture and toss to coat., Microwave in batches on high for 2 minutes, stirring once. Spread onto a baking sheet to cool. Store in an airtight container.

INDIAN SNACK MIX

Steps:

• In a large bowl, mix cereals together. Do not mix in noodles.
• Heat oil in a large skillet. Fry mustard seeds and cumin seeds well.
• Add noodles and heat for approximately 2 minutes.
• Add other spices and mix well. Mix in peanuts. Add two handfuls of the cereal mix and mix well. Add oil mix to remaining cereal mix in bowl and stir well.
• Place in baking dish and cook in 250 degree oven for 25- 30 minutes.
• Serve in individual bowls. For each serving, stir in 1 tablespoon chopped onions and 1 tablespoon lemon juice, more or less to taste.
• You can also add more red pepper if you like foods that are EXTREMELY hot. Serve with something cold to drink.

CHIVRA (INDIAN SNACK MIX)

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.