Low Sodium Chivda
Indulge in the guilt-free joy of snacking with our Low Sodium Chivda recipe—a flavorful twist on the classic Indian savory snack. This wholesome, crunchy mix combines crispy roasted poha with a medley of unsalted roasted peanuts, chickpeas, cashews, and aromatic curry leaves, all infused with delicate hints of turmeric, fennel, and cumin. Enhanced with a touch of dried coconut, raisins, and a low-sodium salt substitute, this chivda delivers maximum flavor with minimal sodium, making it perfect for heart-conscious eaters. Quick to prepare, easy to store, and irresistibly delicious, this healthy snack is ideal for tea-time cravings or a midday boost. Whether you're meal-prepping or hosting, this low sodium treat is sure to be a crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Thin flattened rice (poha)
- 50 grams Roasted peanuts (unsalted)
- 50 grams Roasted chickpeas (bhuna chana)
- 30 grams Roasted cashews (unsalted)
- 20 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 whole Dried red chilies
- 30 grams Dried coconut slices
- 20 grams Raisins
- 0.25 teaspoon Asafoetida
- 1 teaspoon Salt substitute
- 3 tablespoons Oil (preferably sunflower or vegetable)
Instructions
Heat a large, dry pan over medium heat. Add the thin flattened rice (poha) and dry roast it until it's crisp. Stir frequently to avoid burning. Once done, transfer it to a large mixing bowl.
In the same pan, add oil and heat it over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds and fennel seeds and sauté until they become aromatic.
Add the curry leaves, dried red chilies, and asafoetida. Stir well for a few seconds.
Add the roasted peanuts, roasted chickpeas, and cashews to the pan. Toss them gently to coat them with the spices.
Add the turmeric powder, red chili powder, and dried coconut slices. Mix briefly.
Add raisins and continue to sauté for about 1-2 minutes, allowing the raisins to swell slightly.
Pour this tempered mixture over the roasted poha in the large mixing bowl and mix gently but thoroughly until the poha is well-coated with the spices and the ingredients are evenly distributed.
Sprinkle the salt substitute and toss the mixture again to ensure even seasoning.
Let the chivda cool completely to room temperature before storing it in an airtight container.
Serve as a light snack or accompaniment with tea.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 236.7 g | 86% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 25.2 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5328 mg | 113% | |
*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.
