Chivda, is a generic name for a savory snack made with fried or shallow fried puffed or flattened rice (murmura, Poha). a savory Granola/trail mix if you will.
It is spiced with green or red chili, has nuts and dried fruits, sometimes has combinations of fried chickpea flour noodles(thin or thick Sev) or potato noodles(Aloo bhujia) and sometimes made sweet and salty. There are several varieties and names for the snack depending on the region in India. It is a fun option for a craving between meals to just munch on something. We Indians crave spice and salt more than sweet.:)
Most items in the Chivda are usually fried, and it becomes a somewhat unhealthy option. This one is roasted on the stove top with minimal oil and makes for a healthyier and very flexible chivda recipe.
We usually make the version with enough added nuts. The balance of some crunchy rice krispies/puffed rice and nuts let you munch on it, without over dosing on nuts.
If you would like to avoid nuts, replace the nuts with roasted chickpeas or red Lentils. Most pictures are with the Roasted sprouted Chickpeas. I usually sprout the chickpeas or red lentils, Toss them in a little oil and bake them at 330 degrees F in one layer, until almost crunchy. To sprout beans. lentils, seeds, see Healthful Pursuits Sprouting tutorial here.
You can add Roasted garam masala chickpeas, which are cooked chickpeas roasted with spices as well. The great thing about sprouting the chickpeas or any beans or lentils, is that you dont have to cook them before roasting. I am currently loving red lentils this way coz they add a smaller crunch.
You can add any seeds, grain flakes or other things you would normally add to a granola.
Add multigrain cereal flakes, puffed amaranth, Oats, grain flakes
Add nuts of choice, (mom loves peanuts)
Add large Coconut flakes,
Add seeds – sunflower, pumpkin , watermelon, sesame.
This one below has Almond slivers, Walnuts and Cashews.
1 Tablespoon organic canola oil
1/2 teaspoon mustard seeds
1/4 teaspoon fennel seeds(Optional)
1 green chili pepper chopped
8-10 curry leaves chopped
1/4 teaspoon turmeric powder
1/2 teaspoon salt or to taste
1 teaspoon raw sugar or powdered Jaggery(Optional)
1 loaded cup Puffed rice
1 loaded cup brown rice krispies
1/4 cup each of raisins, dried cranberries or other dried fruit
1/2 cup Roasted sprouted chickpeas or roasted sprouted red lentils or Nuts of choice
2 Tablespoons dry watermelon seeds– Magaj(Or sunflower seeds)
2 Tablespoons sesame seeds
1/4 cup roasted chana dal-dalia, you can find this in indian store(Optional)
Heat the oil in a wide pan over medium high heat. Add mustard seeds when hot
As mustard seeds crackle, add green chili, and curry leaves. (Cover the pan immediately for few seconds to not get splattered by hot oil when you add the curry leaves) You can substitute finely chopped cilantro for curry leaves too. Let the cilantro become completely crisp before the next step.
Lower the heat to medium low.
Add raisins, cranberries (and nuts- about 1 cup, and chana daal, if using) and keep stirring for 30 seconds.
Add fennel seeds, Roasted chickpeas or lentils, watermelon/sunflower seeds, sesame seeds, salt and turmeric. Mix well for a few seconds.
Add the rise krispies, puffed rice. Mix well until the turmeric color is well distributed(about a minute).
Take off heat. Add sugar if using, a 1/4 tsp chili powder for spice, taste and adjust salt, mix well and let cool before serving or storing in an airtight container for a few weeks.
Make a fun chaat salad with this mix. Toss in some chopped onion, tomato, boiled potatoes, boiled chickpeas(black chickpeas work best), Chutneys(tamarind or cilantro), and chaat masala!
This crunchy snack is being shared at Hearth and soul blog hop, Slightly indulgent Tuesdays, Allergy Free Wednesdays, Glutenfree Wednesdays, Ricki’s wellness weekends.
I need someone to design me a cute logo for “Hobby and More” and for “Vegan Chutney“(Stay tuned for the launch!) If you would like to donate your expertise, please ping me!