Dairy-Free Chiwada (Spicy Rice Flakes Snack)

Get ready to savor the irresistible crunch of Dairy-Free Chiwada, a wholesome and spicy rice flakes snack that's the perfect blend of texture and flavor! This quick and easy Indian recipe combines thin rice flakes (poha) with roasted peanuts, crispy curry leaves, and aromatic spices like turmeric, cumin, and mustard seeds for a bold and satisfying treat. Naturally dairy-free and vegan, this snack is dry-roasted for lightness and seasoned with a touch of sugar and salt to balance the heat from dried red chilies. Ready in just 25 minutes, it's a great make-ahead option that stays fresh for up to two weeks in an airtight container. Ideal for tea-time munching, festive gatherings, or a flavorful midday pick-me-up, this chiwada is a guilt-free snack you'll want to keep on hand.

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 6

Ingredients

• 2 cups Thin Rice Flakes (Poha)
• 0.5 cup Peanuts
• 0.25 cup Roasted Gram (Chana Dal)
• 15 leaves Curry Leaves
• 2 whole Dried Red Chilies
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Mustard Seeds
• 0.25 teaspoon Asafoetida (Hing)
• 0.5 teaspoon Cumin Seeds
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 3 tablespoons Oil

Directions

Step 1

Begin by gently dry roasting the rice flakes in a large shallow pan on medium heat for about 3-4 minutes, stirring continuously until they turn crisp. Transfer them to a large bowl and set aside.

Step 2

In the same pan, heat the oil over medium heat. Add the mustard seeds and allow them to splutter.

Step 3

Once the mustard seeds start spluttering, add the cumin seeds, asafoetida, and peanuts. Fry the peanuts for 2-3 minutes until they begin to turn golden.

Step 4

Add the curry leaves and dried red chilies to the pan, and let the mixture cook for another minute until the curry leaves become crisp.

Step 5

Stir in the roasted gram (chana dal) and turmeric powder; mix well for about a minute, ensuring the turmeric is evenly distributed.

Step 6

Reduce the heat to low and add the roasted rice flakes back to the pan. Sprinkle salt and sugar over the mixture.

Step 7

Gently stir the entire mixture for 2-3 minutes, ensuring that the rice flakes are well coated with the spice mix.

Step 8

Turn off the heat, and allow the chiwada to cool completely in the pan, stirring occasionally to maintain crispness.

Step 9

Once cooled, transfer the chiwada to an airtight container. It can be stored for up to two weeks.

Nutrition Facts

Serving size	(419.3g)

Amount per serving	% Daily Value*
Calories	1835.4

Total Fat 84.0g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 2701.6mg	0%
Total Carbohydrate 233.5g	0%
Dietary Fiber 15.0g	0%
Total Sugars 12.2g
Protein 44.9g	0%

Vitamin D 0IU	0%
Calcium 146.4mg	0%
Iron 12.2mg	0%
Potassium 1359.6mg	0%

*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.

Source of Calories

Fat: 40.4%

Protein: 9.6%

Carbs: 50.0%