Roasted Chevda/Chivda

Savoury Indian snack made up of a mixture of ingredients which are usually deep-fried. There are loads of variations available in terms of the ingredients used and the spice level.

This is a healthy version which is roasted instead of deep-frying and consists of some additional healthy ingredients. Enjoy guilt-free snacking!

Time: 15 minutes

Chevda
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Ingredients

  1. 2 cups thin poha (rice flakes)
  2. 1 cup instant oats
  3. 3/4 cup raw peanuts
  4. 1/2 cup roasted split chana
  5. 1/2 cup pumpkin seeds
  6. 1/2 cup almonds
  7. 2 tablespoons + 1 teaspoon oil
  8. 1/2 teaspoon mustard seeds
  9. 1/2 teaspoon crushed garlic (optional)
  10. 1 green chilli, roughly chopped (optional)
  11. 8-10 curry leaves
  12. 1/4 teaspoon asafoetida
  13. 1/2 teaspoon turmeric powder
  14. 1/2 teaspoon red chilli powder
  15. Salt to taste

Method

  1. Place the almonds and peanuts in a single layer on a baking tray lined with baking paper or aluminium foil.
  2. Roast in a pre-heated oven at 180C for 7 minutes.
  3. While the nuts are getting roasted, heat a deep non-stick pan and dry roast the poha on medium heat for 2-3 minutes, while stirring continuously or till crisp. Take it out in a plate and keep aside. Repeat the same process for instant oats.
  4. After roasting the peanuts and almonds for 7 minutes, stir them once and gently slide them on one half of the tray still keeping them in a single layer. On the other half of the tray, place the pumpkin seeds and the roasted split chana (daria) in a single layer. Keep the baking tray back in the oven and roast for 5 minutes.
  5. Scatter about a teaspoon of oil on the roasted nuts and seeds. Mix with a spoon or spatula so that they get lightly coated with oil. Sprinkle salt and 1/4 teaspoon of red chilli powder on the nuts and mix gently.
  6. Heat oil in a large pan, add the mustard seeds, curry leaves, garlic and green chillies. Sauté for about a minute or till the garlic and green chillies become crispy and golden brown. Add asafoetida, salt, turmeric and 1/4 teaspoon of red chilli powder. Make sure the green chilli and garlic is nicely crisp and there is no moisture left in it otherwise it can reduce the shelf life of the mixture.
  7. Add roasted poha, oats, nuts and seeds. Mix well and cook on medium heat for 1-2 minutes while stirring continuously. Keep aside and let it cool completely.
  8. Once cooled, store in an air-tight container.

Note: Please keep in mind that the nuts will become crunchy only after the mixture has cooled down completely.

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