Spicy Chevda Snack Mix
Get ready to elevate your snack game with this irresistible Spicy Chevda Snack Mix! Packed with crispy rice flakes, roasted peanuts, crunchy cashews, and puffed golden raisins, this flavorful Indian-inspired savory blend is seasoned to perfection with turmeric, chili powder, and a hint of sugar for a balanced kick. Infused with the aromatic goodness of curry leaves, asafoetida, and mustard seeds, this easy-to-make snack delivers a delicious crunch in every bite. Perfect for tea-time munching or festive gatherings, this versatile and wholesome treat is both addictive and satisfying. Whip up a batch in under 30 minutes and store it for days of snacking bliss. Whether looking for a vegan-friendly option or a bold, spice-filled delight, this homemade chevda promises to hit all the right notes.
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Recipe Information
Ingredients
- 250 grams Rice flakes (Poha)
- 100 grams Peanuts
- 50 grams Roasted gram (Dalia)
- 50 grams Cashew nuts
- 50 grams Golden raisins
- 1 teaspoons Salt
- 1 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Sugar
- 1 teaspoons Mustard seeds
- 15 leaves Curry leaves
- 2 tablespoons Coconut oil or vegetable oil
- 0.25 teaspoons Asafoetida (Hing)
- 2 numbers Green chilies, chopped
Instructions
Heat a large, heavy-bottomed pan over medium heat and add 2 tablespoons of coconut oil or vegetable oil.
Once the oil is hot, add 1 teaspoon of mustard seeds and let them splutter.
Add 15 curry leaves, 2 chopped green chilies, and 0.25 teaspoon of asafoetida, sautéing for a few seconds until the curry leaves turn crisp.
Add 100 grams of peanuts to the pan and roast them until golden brown, stirring continuously to avoid burning.
Add 50 grams of cashew nuts and 50 grams of roasted gram. Continue stirring until they are lightly browned.
Mix in 50 grams of golden raisins and sauté until they puff up.
Reduce the heat to low and add the 250 grams of rice flakes. Stir well to coat the flakes in oil.
Sprinkle 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of sugar, and 1 teaspoon of salt over the mixture. Mix thoroughly to ensure even seasoning.
Continue to cook on low heat, stirring occasionally, for about 5 minutes or until the rice flakes are crisp and well-coated.
Once the chevda is evenly toasted and crisp, remove from heat and allow to cool completely before storing.
Store the chevda in an airtight container to retain its crunchy texture.
Nutrition Facts
Calories |
2407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 314.9 g | 115% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 55.3 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2462 mg | 52% | |
*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.
