Dairy-Free Spicy Chevda Snack Mix
Looking for a bold, flavorful snack that's completely dairy-free? This Spicy Chevda Snack Mix is a traditional Indian treat packed with crispy textures and vibrant spices. Featuring crunchy rice flakes (poha), roasted peanuts, cashews, chickpea flour sticks (sev or gathiya), and aromatic curry leaves, all tossed with a fragrant blend of turmeric, chili powder, and coriander, this recipe strikes the perfect balance between spicy, savory, and lightly sweet. Quick and easy to prepare in just 25 minutes, this addictive mix is ideal for tea-time munching or as a crowd-pleasing party snack. Plus, it's vegan-friendly and can be stored for up to two weeks, making it a must-have for busy snack enthusiasts. Keywords: dairy-free snack mix, spicy chevda recipe, vegan snack, Indian snack mix, easy homemade snacks.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Rice flakes (poha)
- 0.5 cup Roasted peanuts
- 0.5 cup Roasted cashews
- 0.5 cup Chickpea flour sticks (sev or gathiya)
- 15 leaves Curry leaves
- 3 Dried red chilies
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Ground coriander
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Oil (neutral, such as sunflower or canola)
- 0.25 cup Raisins (optional)
Instructions
Heat a large, deep skillet or wok over medium heat. Add the rice flakes (poha) and dry roast for 3–4 minutes, stirring frequently, until they become crisp. Remove the poha and set aside.
In the same skillet, heat the oil over medium heat. Add mustard seeds and let them crackle for about 30 seconds.
Add the curry leaves and dried red chilies to the skillet. Stir for 1–2 minutes until the curry leaves become crisp and aromatic.
Lower the heat and add the turmeric powder, red chili powder, ground coriander, salt, and sugar. Stir quickly to combine with the oil and spices.
Add the roasted peanuts, cashews, and raisins (if using). Stir for 1–2 minutes to coat them in the spice mixture.
Add the dry roasted poha and chickpea flour sticks (sev or gathiya). Mix gently but thoroughly to ensure the spice mixture coats all ingredients evenly.
Taste and adjust seasoning if necessary (add more salt or sugar as per preference).
Turn off the heat and let the chevda cool completely in the skillet or transfer to a large baking sheet for even cooling.
Once cool, store in an airtight container to maintain freshness for up to 2 weeks.
Serve as is or alongside a hot cup of tea for a delightful snack.
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3013 mg | 131% | |
| Total Carbohydrate | 364.0 g | 132% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 39.9 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2247 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
