Nut-Free Spicy Chevda Snack Mix
Craving a crunchy, flavorful, and allergen-friendly snack? This Nut-Free Spicy Chevda Snack Mix is your go-to recipe! Packed with crispy rice flakes, puffed rice, and corn flakes, this Indian-inspired treat delivers bold flavors with the perfect balance of heat and zest. Aromatic spices like cumin, mustard seeds, and curry leaves are infused into a savory blend, while sunflower and pumpkin seeds add a satisfying crunch. With optional raisins for a hint of sweetness, this snack mix offers a delightful harmony of textures and tastes. Quick to prepare in under 30 minutes, this nut-free and vegan recipe is ideal for lunchboxes, parties, or anytime snacking. Enjoy this easy, make-ahead treat that stays fresh for weeks!
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Recipe Information
Ingredients
- 2 cups Rice flakes (poha)
- 1 cup Corn flakes (unsweetened)
- 1 cup Puffed rice (murmura)
- 1 cup Dried chickpea noodles (sev or bhujia)
- 2 tablespoons Sunflower seeds (hulled)
- 2 tablespoons Pumpkin seeds (hulled)
- 3 tablespoons Oil (neutral-flavored, such as vegetable or sunflower)
- 8 leaves Curry leaves (fresh or dried)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 pieces Dried red chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (adjust to taste)
- 1 teaspoon Chaat masala
- 1 teaspoon Sugar
- 0.5 teaspoon Salt (adjust to taste)
- 2 tablespoons Raisins (optional, for a hint of sweetness)
Instructions
Heat a large, dry skillet (preferably non-stick) over medium heat. Add the rice flakes and sauté for 3-4 minutes, stirring continuously until they become crisp. Transfer to a large mixing bowl.
In the same skillet, lightly toast the corn flakes for 2 minutes and add them to the mixing bowl.
Repeat the process with puffed rice, lightly toasting for 1-2 minutes, and transfer it to the bowl.
Heat the oil in the skillet over medium heat. Add the mustard seeds and wait for them to splutter (about 30 seconds).
Add the cumin seeds, curry leaves, and dried red chilies to the oil. Sauté for another 30 seconds until aromatic.
Reduce heat to low and stir in turmeric powder, red chili powder, salt, sugar, and chaat masala. Mix well to ensure the spices are evenly incorporated in the oil.
Add the sunflower seeds, pumpkin seeds, and raisins (if using) to the skillet and toss to coat them in the spiced oil. Sauté for 1-2 minutes.
Turn off the heat and add the toasted rice flakes, corn flakes, puffed rice, and chickpea noodles to the skillet. Gently mix everything together, ensuring the spice mix coats all ingredients evenly.
Let the chevda cool completely before transferring it to an airtight container. Store at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3045 mg | 132% | |
| Total Carbohydrate | 595.0 g | 216% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 21.3 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 1945 mg | 41% | |
*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.
