Indian
Chivda (Indian Spiced Mixture Snack)
$0
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
955Calories
34gProtein
48gFat
73gCarbs
7gSugar
7gFiber
620mgSodium
0mgChol
8gSat Fat
360mgPotassium
85mgCalcium
3.6mgIron
0mcgVitamin B12
6mgVitamin C
Goes well with
Kingfisher Lager
local
Masala Chai
international
vegetarian
vegan
dairy-free
Instructions
1
Preheat oven to 180°C (350°F). Spread sev thinly on a baking tray and bake for 8-10 minutes, tossing halfway, until crisp and golden (instead of deep-frying). Set aside to cool.
2
In a dry kadai or wok over medium heat, roast the peanuts for 4-5 minutes, stirring constantly, until golden brown and fragrant; remove and set aside.
3
In the same dry pan, roast the corn kernels for 3-4 minutes until crisp; remove and set aside.
4
Add the 1 tbsp oil to the pan and heat over medium heat. Splutter the mustard seeds, then add curry leaves and slit green chilies, frying briefly until fragrant.
5
Add the chopped onion and turmeric powder, sautéing for 1-2 minutes until the onion softens slightly.
6
Add the baked sev, roasted peanuts, and roasted corn to the pan, tossing gently to coat everything evenly with the tempering.
7
Season with salt and sugar, mixing well to distribute evenly.
8
Cool completely before storing in an airtight container.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30 g3.2 oz, about 1 cup Baked sev (crispy chickpea noodles)
- 25 g2.6 oz, about 1/2 cup Corn kernels, dry-roasted
- 25 g2.6 oz, about 1/2 cup Peanuts
- 1-1 pieces Green chilies, whole, slit
- 17 g1.8 oz, 1 small Onion, chopped
- 0.7 g1/2 tsp Mustard seeds
- 33 leaves Curry leaves
- 0.3 g1/4 tsp Turmeric powder
- 4.7 g1/2 tbsp Oil
- 1 g1/2 tsp Salt
- 1.3 g1/2 tsp Sugar
