Nut-Free Chiwada (Spicy Rice Flakes Snack)

Satisfy your snack cravings with this Nut-Free Chiwada, a crunchy, aromatic, and irresistibly spiced rice flakes snack that's perfect for those steering clear of nuts. Made with thin poha (flattened rice flakes), roasted sunflower seeds, chana dal, and a medley of bold Indian spices like turmeric, cumin, and asafoetida, this quick and easy recipe comes together in just 25 minutes. Lightly toasted to crispy perfection and enhanced with a delightful balance of sweetness from raisins and heat from red chili powder, this chiwada is a healthier alternative to traditional fried snacks. Ideal for teatime or on-the-go munching, this nut-free version adds a unique twist to the classic chiwada while being both allergy-friendly and bursting with flavor. Store it in an airtight container to enjoy its freshness and crunch for up to two weeks!

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups Thin poha (flattened rice flakes)
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 2 whole Dried red chilies
• 10 leaves Curry leaves
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.75 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons Raisins
• 2 tablespoons Roasted Bengal gram (chana dal)
• 2 tablespoons Roasted sunflower seeds

Directions

Step 1

Place the thin poha in a large sieve and gently shake to remove any powdery residue. This will help ensure the final chiwada is crispy.

Step 2

Heat a large, heavy-bottomed pan over medium heat and dry-roast the poha, stirring continuously, until it becomes crisp but not browned, about 3 to 4 minutes. Transfer to a large mixing bowl.

Step 3

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

Step 4

Add cumin seeds, asafoetida, dried red chilies, and curry leaves. Sauté for a minute until the chilies darken slightly and the curry leaves are crisp.

Step 5

Stir in turmeric powder, red chili powder, salt, and sugar. Mix well and reduce the heat to low to prevent burning.

Step 6

Add the raisins, roasted chana dal, and roasted sunflower seeds. Stir everything together for 1 to 2 minutes until the raisins puff up.

Step 7

Carefully add the roasted poha to the pan, stirring gently to combine and coat all flakes evenly with the spice mixture.

Step 8

Continue to cook on low heat for an additional 3 to 4 minutes, stirring continually to prevent sticking and ensure even seasoning.

Step 9

Remove from heat and let the chiwada cool completely before storing it in an airtight container. This will keep the snack fresh and crispy for up to 2 weeks.

Nutrition Facts

Serving size	(700.6g)

Amount per serving	% Daily Value*
Calories	2661.6

Total Fat 57.5g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1995.3mg	0%
Total Carbohydrate 446.9g	0%
Dietary Fiber 60.4g	0%
Total Sugars 56.9g
Protein 95.3g	0%

Vitamin D 0IU	0%
Calcium 271.3mg	0%
Iron 79.8mg	0%
Potassium 3188.5mg	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: 19.3%

Protein: 14.2%

Carbs: 66.5%