Soy-Free Chivda

Get ready to indulge in the ultimate guilt-free snacking experience with this irresistible Soy-Free Chivda recipe! Perfectly crisp thin poha (flattened rice) is dry-roasted and tossed with a delightful mix of roasted peanuts, crunchy cashews, sweet raisins, and aromatic dried coconut slices for a medley of flavors and textures. Infused with the vibrant aromas of curry leaves, cumin, and mustard seeds, this classic Indian snack strikes the perfect balance of sweet, savory, and spicy with a subtle kick from turmeric and red chili powder, finished with a touch of powdered sugar. Not only is it soy-free, but it’s also gluten-free, making it an ideal wholesome treat for tea-time munching or festive gatherings. Quick to prepare in just 25 minutes, this light and flavorful chivda stays fresh in an airtight container, making it a pantry-friendly delight for any occasion.

Nutriscore Rating: 52/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 6

Ingredients

• 200 grams Thin poha (flattened rice)
• 50 grams Roasted peanuts
• 50 grams Cashew nuts
• 30 grams Raisins
• 30 grams Dried coconut slices
• 2 pieces Green chilies, sliced
• 10 leaves Curry leaves
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 pinch Asafoetida (hing)
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 tablespoons Powdered sugar
• 1 teaspoon Salt
• 3 tablespoons Oil (vegetable or coconut)

Directions

Step 1

Start by gently dry-roasting the thin poha in a large wok over low heat for about 3-5 minutes, stirring frequently until they become crisp. Be careful not to brown them. Remove the poha from the pan and set aside.

Step 2

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

Step 3

Add the cumin seeds, followed by asafoetida, sliced green chilies, and curry leaves. Sauté for a minute until the curry leaves become crispy.

Step 4

Add the cashew nuts and stir-fry them until they turn golden brown.

Step 5

Add roasted peanuts, raisins, and dried coconut slices, stirring everything together for another 2 minutes.

Step 6

Reduce the heat to low and quickly add turmeric powder, red chili powder, and salt, stirring well to mix all the spices evenly.

Step 7

Add the crisped poha back into the wok and mix gently but thoroughly until all ingredients are evenly coated with the spice mixture.

Step 8

Sprinkle powdered sugar over the mix and give it a final toss to ensure the sugar is well incorporated.

Step 9

Turn off the heat and let the chivda cool completely. Once cooled, store it in an airtight container to maintain its crispness.

Nutrition Facts

Serving size	(448.7g)

Amount per serving	% Daily Value*
Calories	2049.2

Total Fat 114.3g	0%
Saturated Fat 32.3g	0%
Polyunsaturated Fat 7.7g
Cholesterol 0mg	0%
Sodium 2723.0mg	0%
Total Carbohydrate 231.6g	0%
Dietary Fiber 17.6g	0%
Total Sugars 42.2g
Protein 41.2g	0%

Vitamin D 0IU	0%
Calcium 178.3mg	0%
Iron 15.2mg	0%
Potassium 1622.9mg	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: 48.5%

Protein: 7.8%

Carbs: 43.7%