Soy-Free Chivda
Savor the crunchy, flavorful goodness of Soy-Free Chivda—an irresistible Indian snack mix that's perfect for guilt-free munching. Made with thin poha (flattened rice), roasted peanuts, cashew nuts, raisins, and dried coconut slices, this recipe is brimming with wholesome ingredients. Seasoned with aromatic spices like turmeric, cumin, and asafoetida, and elevated with the subtle sweetness of powdered sugar, this easy-to-make chivda bursts with authentic flavors while being completely soy-free. Ideal for snack time, festive celebrations, or as a light tea-time treat, it offers a delightful blend of textures and tastes in every bite. Quick to prepare and loved by all, this gluten-free and vegetarian snack stays crisp when stored and is sure to become a pantry favorite!
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Recipe Information
Ingredients
- 200 grams Thin poha (flattened rice)
- 50 grams Roasted peanuts
- 50 grams Cashew nuts
- 30 grams Raisins
- 30 grams Dried coconut slices
- 2 pieces Green chilies, sliced
- 10 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 pinch Asafoetida (hing)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 tablespoons Powdered sugar
- 1 teaspoon Salt
- 3 tablespoons Oil (vegetable or coconut)
Instructions
Start by gently dry-roasting the thin poha in a large wok over low heat for about 3-5 minutes, stirring frequently until they become crisp. Be careful not to brown them. Remove the poha from the pan and set aside.
In the same wok, heat the oil over medium heat. Add the mustard seeds and let them splutter.
Add the cumin seeds, followed by asafoetida, sliced green chilies, and curry leaves. Sauté for a minute until the curry leaves become crispy.
Add the cashew nuts and stir-fry them until they turn golden brown.
Add roasted peanuts, raisins, and dried coconut slices, stirring everything together for another 2 minutes.
Reduce the heat to low and quickly add turmeric powder, red chili powder, and salt, stirring well to mix all the spices evenly.
Add the crisped poha back into the wok and mix gently but thoroughly until all ingredients are evenly coated with the spice mixture.
Sprinkle powdered sugar over the mix and give it a final toss to ensure the sugar is well incorporated.
Turn off the heat and let the chivda cool completely. Once cooled, store it in an airtight container to maintain its crispness.
Nutrition Facts
Calories |
2049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2723 mg | 118% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 42.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1623 mg | 35% | |
*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.
