Low Fat Spicy Chevda Snack Mix
Satisfy your snack cravings guilt-free with this irresistible Low Fat Spicy Chevda Snack Mix! Perfect for health-conscious snackers, this recipe combines the light crunch of baked rice flakes and puffed rice with the bold flavors of roasted peanuts, curry leaves, and a medley of warming spices like red chili powder and turmeric. Lightly toasted in just 2 teaspoons of oil, this wholesome treat is low in fat yet high in flavor, with optional powdered jaggery adding a hint of sweetness to balance the heat. Ready in under 30 minutes, this quick and easy Indian-inspired snack is perfect for entertaining, afternoon munchies, or even tea-time indulgence. Make a batch, store it in an airtight container, and enjoy its crisp and spicy charm for up to two weeks! Keywords: low fat snack mix, spicy chevda, healthy Indian snack, baked snack, crunchy tea-time snack.
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Recipe Information
Ingredients
- 2 cups Rice flakes (poha, thin variety)
- 1 cup Puffed rice (murmura)
- 0.5 cup Unsalted roasted peanuts
- 0.5 cup Roasted chana dal
- 10 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 pieces Dry red chilies, broken into pieces
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon or to taste Salt
- 0.5 teaspoon Powdered jaggery (optional, for mild sweetness)
- 2 teaspoons Oil (preferably neutral oil like sunflower or rice bran oil)
Instructions
Preheat your oven to 325°F (160°C). Place the rice flakes (poha) and puffed rice on a baking sheet in a single layer and bake for 5-7 minutes or until crisp. Keep a close eye to prevent burning and set aside to cool.
In a large skillet, heat 2 teaspoons of oil over medium heat. Add mustard seeds and let them splutter.
Reduce the heat to low and stir in asafoetida, dry red chilies, curry leaves, turmeric powder, and roasted peanuts. Sauté for 1-2 minutes until the peanuts are lightly fried and aromatic.
Add the roasted chana dal to the skillet and sauté for another minute.
Now gently add the baked rice flakes and puffed rice into the skillet. Mix carefully to coat the flakes with the spice mixture without breaking them.
Sprinkle red chili powder, salt, and powdered jaggery (if using). Mix well until evenly combined, taking care not to crush the ingredients.
Turn off the heat and allow the mixture to cool completely before serving or storing. Cooling ensures the snack mix becomes crisp and crunchy.
Store the spicy chevda snack mix in an airtight container for up to 2 weeks, maintaining its freshness and crunch.
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 11.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1200 mg | 26% | |
*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.
