Puffed Rice Chivda Recipe – Easy Indian Snack with Peanuts & Lemon

Last Updated on 2 months by Neha Deshmukh

Puffed Rice Chivda Recipe – Easy Indian Snack with Peanuts & Lemon

Hey everyone! If you’re anything like me, you always need a quick and tasty snack on hand. And honestly, nothing beats a crunchy, flavourful chivda! This puffed rice chivda is my go-to – it’s so simple to make, incredibly addictive, and perfect for any time of day. I first made this when I was craving something savoury and didn’t want to spend hours in the kitchen. It’s been a family favourite ever since!

Why You’ll Love This Recipe

This puffed rice chivda (also sometimes called murmura chivda) is seriously the best. It’s ready in under 10 minutes, requires zero cooking (yes, you read that right!), and is packed with flavour. The combination of crunchy puffed rice, fresh veggies, roasted peanuts, and a zing of lemon is just chef’s kiss. Plus, it’s super customizable – you can adjust the spice level to your liking and add your favourite ingredients. It’s a fantastic snack for tea time, movie nights, or even a light bite when hunger strikes.

Ingredients

Here’s what you’ll need to whip up a batch of this delicious chivda:

• ½ carrot, finely chopped (about 50g)
• 3 sprigs coriander leaves, chopped (about ¼ cup)
• 3 green chillies, finely chopped (adjust to your spice preference)
• ½ onion, finely chopped (about 75g)
• ½ tomato, finely chopped (about 100g)
• ¼ cup roasted peanuts (about 30g)
• ¼ teaspoon salt (about 1.5g)
• 2 cups puffed rice (about 100g)
• 2 tablespoons sev or bhujia (optional, for extra crunch)
• ½ lemon, juiced

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Puffed Rice: Freshness is key! Stale puffed rice won’t have that satisfying crunch. If possible, open a fresh packet for the best results.
• Sev/Bhujia: This is where things get fun! Sev and bhujia are both crunchy chickpea flour snacks, but they vary by region. I grew up with sev, but bhujia is equally delicious. Feel free to use whichever you prefer – or skip it altogether if you don’t have any on hand.
• Green Chillies: These add a lovely kick! I usually use green chillies, but you can adjust the quantity depending on how spicy you like things. Removing the seeds will also reduce the heat.
• Peanuts: Roasting the peanuts really brings out their flavour. You can buy pre-roasted peanuts, or roast them yourself in a dry pan for a few minutes until golden brown and fragrant.

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!). It’s so easy, you won’t believe it.

1. In a large mixing bowl, combine all the chopped vegetables – carrot, coriander leaves, green chillies, onion, and tomato. Add the roasted peanuts and salt. Give everything a good mix, making sure the salt is evenly distributed.
2. Now, gently add the puffed rice to the vegetable mixture. Toss everything together carefully, so you don’t crush the puffed rice. We want it to stay nice and airy!
3. If you’re using sev or bhujia, sprinkle it over the mixture now. This adds an extra layer of crunch that’s seriously addictive.
4. Finally, squeeze the fresh lemon juice over the chivda and toss one last time. Serve immediately for maximum crispness. Seriously, don’t wait – it’s best enjoyed fresh!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect chivda:

• Don’t overmix! Gentle tossing is the key to keeping the puffed rice light and crunchy.
• Taste as you go! Adjust the salt and lemon juice to your liking.
• For extra flavour, you can add a pinch of chaat masala.
• If you want a little sweetness, add a tiny pinch of sugar.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level:
  • Mild: Reduce the number of green chillies or remove the seeds.
  • Medium: Use 2-3 green chillies, with some seeds.
  • Hot: Add an extra green chilli or a pinch of red chilli powder.
• Festival Adaptations: This chivda is a staple during Diwali and Holi! You can add a sprinkle of dried mango powder (amchur) for a festive touch.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the ingredients of your sev or bhujia to ensure they are also gluten-free.
• My Family’s Twist: My aunt always adds a sprinkle of turmeric powder for colour and health benefits. It’s a lovely addition!

Serving Suggestions

This chivda is fantastic on its own as a snack. But it’s also great:

• As a topping for yogurt or raita.
• Served alongside a cup of chai.
• Packed in lunchboxes for a crunchy treat.
• Enjoyed as part of a larger Indian snack platter.

Storage Instructions

Leftover chivda is still delicious, but it will lose some of its crunch over time. To keep it as crispy as possible:

• Store in an airtight container at room temperature.
• It’s best consumed within 2-3 days.
• You can try briefly reheating it in a dry pan or oven to restore some of the crispness.

FAQs

Let’s answer some common questions:

1. What is the best way to store leftover chivda to keep it crispy?

An airtight container is your best friend! And try to eat it within a couple of days for maximum crunch.

2. Can I make chivda ahead of time? If so, for how long?

You can definitely make it a few hours ahead of time, but it’s really best served fresh. If you do make it in advance, add the lemon juice just before serving to prevent it from getting soggy.

3. What kind of puffed rice works best for this recipe?

The lighter and airier the puffed rice, the better! Look for a variety that isn’t too dense.

4. Can I use other nuts instead of peanuts?

Absolutely! Cashews, almonds, or even pistachios would be delicious.

5. Is it possible to make this chivda without green chillies?

Yes, of course! Just omit them altogether. You can always add a pinch of red chilli powder if you still want a little heat.

Enjoy making (and eating!) this super easy and delicious puffed rice chivda. Let me know in the comments how it turns out for you!