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Chivda is my all-time favorite snack. It is traditionally deep-fried but this recipe is pan-roasted and much healthier.
Important – Originally published in 2015, it is updated for the content in 2019.
Healthy Chivda – Indian Party Mix
Chivda Indian Party Mix was a regular snack at my parents’ house. Since my dad loves it, my mother always kept a stash of it. It is a perfect accompaniment with Tea in the evening.
I remember that mom made Chidwa for all the festivals, be it Holi or Diwali. Now that is another story that Dad wanted it stocked up forever.
Mum made it the traditional way that is deep-fried, dipped in love (oil). 😀 And I make it Pan-Roasted.I remember that we would empty bowls after bowls of this mix. It actually is a party in the mouth. So many textures and flavors make this mix outstanding.
What is Chivda?
Chivda, also known as Chiwda in many places, is a mixture of grain, dry fruits, & nuts. You can easily compare it to chex mix or trail mix.
Ingredients used in making Chidwa
Poha, Thin – Poha is dried Rice flakes. It is easily available at your local Indian store or you can order from amazon.
You may use any other kind of dry fruits like dried berries or nuts like almonds etc.
Kitchen Gadgets Needed
Few basic Kitchen gadgets are used in making this party mix.
Heavy bottom big sauté pan or Kadhai or wok
How to make Less Oil & Healthy Chivda at home?
- Take the heavy bottom pan and dry roast peanuts, cashews, daliya dal separately till they are crisp. Do not brown them too much. Keep aside in a mixing bowl. Do not roast boondi and raisins.
- In the same hot pan, add thin poha and dry roast it for few minutes. Use the lowest flame since we do not want to brown it. Keep stirring with a stirring spoon. When it is well roasted, the flat beaten rice will start curling around the corners. That’s when it is done. Add it to the mixing bowl with other ingredients. Toss well.
- Preparing the tempering – In the same pan, heat oil and add mustard seeds. Lower the flame and when seeds start crackling, add dry red chillies, curry leaves. Sauté for 3 more seconds. Now add all the other spices as mentioned above and switch off the flame. Tempering is ready for the mix.
- Add the dry roasted ingredients to the pan along with boondi and raisins and mix well with tempering with stirring spoon.
- The party mix or chivda is ready. Cool it to room temperature completely before storing in airtight containers.
Simplyvegetarian777 Indian Dry Snacks
Khasta Achari Mathri,Kaju masala,Gudh Til ki meethi mathri,Baked Chakli Poori , Gujiya, Aloo ki chatpati kachori etc.
Simplyvegetarian777 Indian Desserts
Angoori Gulab Jamun, Rasgulla, Kalakand, Badaam ki Barfi, Nariyal Laddoo, Nariyal Panjiri, Malpua, and more.
Chivda – Less Oil & Pan Roasted Healthy Recipe
Chivda - Less Oil Healthy Recipe
Learn how to make healthy and less oil Chivda at home. It is pan-roasted and full of flavors.
Course Snack
Cuisine Indian
Keyword chidwa, chivda, spicy trail mix
Cook Time 10 minutes minutes
Resting Time 15 minutes minutes
Servings 6
Author simplyvegetarian777
Equipment
Heavy Bottom Pan, Measuring Cups, Stirring Spoon, mixing bowls
Ingredients
- 5 cups Poha, thin
- 1 cup Peanuts
- 1/2 cup Cashews
- 1/2 cup Daliya Dal
- 1/4 cup Boondi
- 1/4 cup Raisins, golden
Oils & Spices
- 3 tbsp Vegetable Oil
- 1&1/2 tsp Black Mustard Seeds
- 8 to 10 Curry Leaves
- 2 whole Red Chilies Dry
- 1/2 tsp Turmeric
- 1/2 tsp Red Chili Powder
- 1 tsp Dry Mango Powder/ Amchur
- 2 tsp Sugar
- 1&1/2 tsp Salt
Instructions
Take the heavy bottom pan and dry roast peanuts, cashews, daliya dal separately till they are crisp. Do not brown them too much. Keep aside in a mixing bowl. Do not roast boondi and raisins.
In the same hot pan, add thin poha and dry roast it for few minutes. Use the lowest flame since we do not want to brown it. Keep stirring with a stirring spoon. When it is well roasted, the flat beaten rice will start curling around the corners. That's when it is done. Add it to the mixing bowl with other ingredients. Toss well.
Preparing the tempering - In the same pan, heat oil and add mustard seeds. Lower the flame and when seeds start crackling, add dry red chillies, curry leaves. Sauté for 3 more seconds. Now add all the other spices as mentioned above and switch off the flame. Tempering is ready for the mix.
Add the dry roasted ingredients to the pan along with boondi and raisins and mix well with tempering with stirring spoon.
The party mix or chivda is ready. Cool it to room temperature completely before storing in airtight containers.
I am sure you are going to make it soon. Please share your feedback under the comments section if you try it.
Sonal
