Corn Flakes Chivda Spicy Indian Snack Mix Recipes

INDIAN SNACK MIX (CHEWDA)

Indian Snack Mix (Chewda) image

There are entire shops dedicated to this snack mix in India, and it's one of our treasured snacks. The last time I was in India, we all walked to a neighborhood pub, ordered a pitcher of beer, and chowed down on a big bowl of Chewda. It usually consists of chickpea flour noodles, flattened flakes of dried rice, peanuts and seasonings. Here's my Americanized version. Careful. Once you start... it's really hard to stop!

Provided by Aarti Sequeira

Time 13m

Yield 4 cups

Number Of Ingredients 12

Ingredients

2 cups corn cereal (recommended: Corn Flakes)
2 cups puffed rice cereal (recommended: Rice Krispies)
1/4 cup shelled, skinless peanuts
1/4 cup pepitas (pumpkin seeds)
2 tablespoons peanut oil
1 teaspoon brown or black mustard seeds
8 to 10 fresh curry leaves, optional
1/2 green serrano chile, minced
1/2 teaspoon turmeric
Small handful plantain chips, optional
2 tablespoons golden raisins
Kosher salt

Steps:

In a large wok over medium heat, toast the corn cereal, puffed rice cereal, peanuts, and pepitas until the cereals have crisped up, about 2 minutes. Remove from the pan.
Warm the oil in the same wok over medium heat. Add the mustard seeds (stand back, they'll pop!), curry leaves, green chile, and turmeric. Cook about 30 seconds. Turn the heat off.
Add the cereal mixture, plantain chips, if using, and raisins. Season with salt. Toss until well combined, and pour into a big bowl. Crack a beer and enjoy!

CORN FLAKES CHIVDA (SPICY INDIAN SNACK MIX)

Corn Flakes Chivda (Spicy Indian Snack Mix) image

A great Indian snack to be enjoyed at any time. Use your imagination when it comes to the nuts and seeds. I vary the selection from among cashews, peanuts, walnuts, pistachios, shelled sunflower or pumpkin seeds, but almost anything goes here if you have favorites. The last time I made these, I added fresh curry leaves and dried kiwi (small dice) and it was wonderful! I'm pretty sure you can toss in any dried fruit here in place of, or addition to, the raisins. Store in airtight container for up to 2 weeks. We usually double the cumin, nuts and seeds because...... well, because we're pigs. ;)

Provided by Sandi From CA

Categories Lunch/Snacks

Time 13m

Yield 3 1/2 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons oil
1/2 teaspoon cumin seed
1/2 cup shelled peanuts or 1/2 cup mixed nuts, of your choice
1/4 cup golden raisin
1 teaspoon red chili powder (to taste)
1/3 teaspoon turmeric powder
kosher salt (to taste. 1 teaspoon works for me.)
1/2 teaspoon sugar
1 teaspoon lime juice
3 cups corn flakes

Steps:

Heat oil in a pan and add cumin seeds. Wait until they sizzle, then toss in the raisins (or other dried fruit pieces) and nuts. Stir a minute.
Keep on very low heat and stir in the chili powder, turmeric powder, salt and sugar.
Mix in the lime juice, keeping your face averted because the oil will splatter.
Finally gently fold in the cornflakes over low heat for about 3-4 minutes until the cornflakes are well coated with the spice blend. Cool completely before storing in an airtight container at room temperature.

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