Nut-Free Spicy Chevda Snack Mix

Crunchy, flavorful, and completely nut-free, this Spicy Chevda Snack Mix is the ultimate Indian-inspired savory treat. Made with a medley of crisp rice flakes, unsweetened corn flakes, puffed rice, and chickpea noodles, this snack gets an irresistible kick from a fragrant blend of spices including turmeric, cumin, and chaat masala. Sunflower and pumpkin seeds add a wholesome crunch, while optional raisins bring a hint of sweetness to balance the heat. Perfectly toasted and lightly spiced, this quick and easy recipe comes together in just 25 minutes and can be stored for weeks, making it an ideal snack for tea time, gatherings, or any on-the-go cravings. Whether you're looking for a nut-free alternative or simply love bold, zesty flavors, this homemade chevda mix is sure to become a pantry staple!

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 6

Ingredients

• 2 cups Rice flakes (poha)
• 1 cup Corn flakes (unsweetened)
• 1 cup Puffed rice (murmura)
• 1 cup Dried chickpea noodles (sev or bhujia)
• 2 tablespoons Sunflower seeds (hulled)
• 2 tablespoons Pumpkin seeds (hulled)
• 3 tablespoons Oil (neutral-flavored, such as vegetable or sunflower)
• 8 leaves Curry leaves (fresh or dried)
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 2 pieces Dried red chilies
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder (adjust to taste)
• 1 teaspoon Chaat masala
• 1 teaspoon Sugar
• 0.5 teaspoon Salt (adjust to taste)
• 2 tablespoons Raisins (optional, for a hint of sweetness)

Directions

Step 1

Heat a large, dry skillet (preferably non-stick) over medium heat. Add the rice flakes and sauté for 3-4 minutes, stirring continuously until they become crisp. Transfer to a large mixing bowl.

Step 2

In the same skillet, lightly toast the corn flakes for 2 minutes and add them to the mixing bowl.

Step 3

Repeat the process with puffed rice, lightly toasting for 1-2 minutes, and transfer it to the bowl.

Step 4

Heat the oil in the skillet over medium heat. Add the mustard seeds and wait for them to splutter (about 30 seconds).

Step 5

Add the cumin seeds, curry leaves, and dried red chilies to the oil. Sauté for another 30 seconds until aromatic.

Step 6

Reduce heat to low and stir in turmeric powder, red chili powder, salt, sugar, and chaat masala. Mix well to ensure the spices are evenly incorporated in the oil.

Step 7

Add the sunflower seeds, pumpkin seeds, and raisins (if using) to the skillet and toss to coat them in the spiced oil. Sauté for 1-2 minutes.

Step 8

Turn off the heat and add the toasted rice flakes, corn flakes, puffed rice, and chickpea noodles to the skillet. Gently mix everything together, ensuring the spice mix coats all ingredients evenly.

Step 9

Let the chevda cool completely before transferring it to an airtight container. Store at room temperature for up to 2 weeks.

Nutrition Facts

Serving size	(889.8g)

Amount per serving	% Daily Value*
Calories	3637.0

Total Fat 112.2g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3044.8mg	0%
Total Carbohydrate 595.0g	0%
Dietary Fiber 22.4g	0%
Total Sugars 21.3g
Protein 76.8g	0%

Vitamin D 0IU	0%
Calcium 277.1mg	0%
Iron 42.1mg	0%
Potassium 1944.8mg	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: 27.3%

Protein: 8.3%

Carbs: 64.4%