Puffed Rice Recipe- Spicy Indian Chivda with Peanuts & Sev

Last Updated on 2 months by Neha Deshmukh

Puffed Rice Recipe – Spicy Indian Chivda with Peanuts & Sev

Introduction

Oh, chivda! Just the smell of this spicy puffed rice snack takes me right back to my grandmother’s kitchen during Diwali. It’s the quintessential Indian snack, and honestly, it’s so easy to make at home. This isn’t just any puffed rice recipe, though – it’s my go-to for a quick, flavourful, and seriously addictive treat. Perfect for an afternoon pick-me-up, a festive gathering, or even a little something to munch on during travels. You’ll absolutely love how simple it is to whip up a batch!

Why You’ll Love This Recipe

This spicy puffed rice chivda is a winner for so many reasons. It’s incredibly quick – ready in under 15 minutes! The combination of crunchy puffed rice, savory spices, and those little bursts of flavour from the peanuts and sev is just… chef’s kiss. Plus, it’s super customizable. Want it milder? Go for it! Craving extra spice? Add more chili powder. It’s a snack that truly caters to your taste.

Ingredients

Here’s what you’ll need to make this delicious chivda:

• 2 cups puffed rice (murmura)
• ¼ cup finely chopped onions
• ¼ cup finely chopped cucumber
• ¼ cup finely chopped tomato
• ½ cup chopped boiled potatoes
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• ½ teaspoon finely chopped ginger
• ¼ cup roasted peanuts
• 2-3 tablespoons sev (thin chickpea flour noodles)
• 1 teaspoon mustard oil
• 2-3 tablespoons chopped coriander leaves
• 1 teaspoon lemon juice
• 1-2 tablespoons chopped fresh coconut (optional, but highly recommended!)
• ½ teaspoon coriander powder (dhania powder)
• ½ teaspoon cumin powder (jeera powder)
• ¼ teaspoon black pepper powder
• ½ teaspoon red chili powder
• ¼ teaspoon garam masala powder
• 1 teaspoon dry mango powder (amchur)
• ½ teaspoon black salt (kala namak)
• ½ teaspoon rock salt (sendha namak)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Puffed Rice: Quality matters here. Look for puffed rice that’s light and airy, not dense or stale. There are different varieties – the smaller, round ones are traditional, but you can use any kind you like.
• Sev: This is where things get fun! Sev comes in different thicknesses. I prefer the thin, crispy kind for the best texture. You can find it at most Indian grocery stores.
• Mustard Oil: Traditionally, this recipe uses mustard oil for that authentic pungent flavour. It’s a bit of an acquired taste, but it really elevates the chivda. If you’re not a fan, you can substitute with vegetable oil, but it won’t be quite the same. Different regions in India use different types of mustard oil – some are milder than others.
• Rock Salt (Sendha Namak): This is often used in Indian snacks, especially during fasting periods. It has a slightly different flavour profile than regular table salt.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s crisp up that puffed rice. Heat a pan over low-medium heat. Add the puffed rice and dry roast for 2-3 minutes, stirring constantly, until it’s nice and crispy. Remove from the heat and set aside.
2. Now, in a large bowl, combine the roasted puffed rice with coriander powder, cumin powder, black pepper powder, red chili powder, garam masala powder, dry mango powder, black salt, and rock salt. Give it a good mix so everything is evenly coated.
3. Add the roasted peanuts, chopped onions, cucumber, tomato, and boiled potatoes to the bowl. If you’re using coconut, toss that in too! Gently mix everything together.
4. Drizzle the mustard oil and lemon juice over the mixture. This is where the magic happens!
5. Finally, add the sev and chopped coriander leaves. Toss lightly to combine. Be gentle – you want to keep everything crunchy!
6. Serve immediately for the best crunch. Trust me, it disappears fast!

Expert Tips

• Don’t skip the roasting step for the puffed rice! It’s crucial for getting that perfect crunch.
• Taste as you go and adjust the spices to your liking.
• If you’re making a large batch, you might want to roast the puffed rice in batches to ensure even crisping.

Variations

This recipe is a blank canvas for your creativity!

• My Family’s Secret: My aunt always adds a pinch of turmeric powder for a beautiful colour and extra health benefits.
• Sweet & Spicy: Add a tablespoon of sugar or jaggery for a sweet and spicy twist.
• Extra Veggies: Feel free to add other chopped vegetables like carrots or bell peppers.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your sev is vegan-friendly, as some brands may contain dairy.

Gluten-Free Adaptation

This recipe is also naturally gluten-free! Again, just ensure your sev is gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
• Medium: Use ½ teaspoon of red chili powder.
• Hot: Add ¾ – 1 teaspoon of red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations

This chivda is a staple during Indian festivals like Diwali and Holi. It’s also fantastic for taking on road trips or picnics – it’s a much healthier and more satisfying snack than chips!

Serving Suggestions

Serve immediately for maximum crunch. It’s perfect on its own, or alongside a cup of chai.

Storage Instructions

Chivda is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2-3 days. However, it will lose some of its crunch over time.

FAQs

What is the best way to roast puffed rice to keep it crispy?

Roast it over low-medium heat, stirring constantly, until it’s lightly golden and crispy. Don’t overcrowd the pan, and roast in batches if necessary.

Can I make this chivda ahead of time? If so, how do I maintain the crunch?

You can make it a few hours ahead, but it’s best served immediately. If you do make it ahead, store the sev separately and add it just before serving to prevent it from getting soggy.

What can I substitute for sev if I can’t find it?

You can use thin potato sticks or even crushed papdi (Indian crackers) as a substitute, though the texture won’t be exactly the same.

What type of mustard oil is traditionally used in this recipe, and can I use a different oil?

Traditionally, a pungent mustard oil is used. However, if you don’t like the flavour, you can substitute with vegetable oil, sunflower oil, or peanut oil.

How can I adjust the spice level to suit my preference?

Simply adjust the amount of red chili powder. Start with a smaller amount and add more to taste. You can also add a pinch of cayenne pepper for extra heat.