Puffed Rice Recipe- Spicy Indian Chivda with Potatoes & Peanuts

Last Updated on 2 months by Neha Deshmukh

Puffed Rice Recipe – Spicy Indian Chivda with Potatoes & Peanuts

Introduction

Okay, let’s be real – is there anything more satisfying than a crunchy, spicy snack? Especially one that comes together in minutes? This puffed rice chivda is exactly that. It’s a family favorite, and honestly, I make a batch almost every week. It’s perfect for movie nights, afternoon cravings, or even as a festive treat. I first made this when I was craving something savory and didn’t want to spend hours in the kitchen. It’s been a go-to ever since!

Why You’ll Love This Recipe

This isn’t just any puffed rice snack. It’s a flavor explosion! The combination of spicy, tangy, and crunchy is seriously addictive. Plus, it’s super easy to customize to your liking. It’s quick, requires minimal cooking, and is guaranteed to disappear fast. What’s not to love?

Ingredients

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

• 3 cups puffed rice
• ½ tsp Kashmiri red chilli powder (adjust to taste)
• ½ tsp cumin powder
• ½ tsp garam masala
• ½ tsp chaat masala
• ½ tsp aamchur (dry mango powder)
• ½ tsp salt (or to taste)
• 2 tbsp finely chopped onion
• 2 tbsp chopped cucumber
• 10 boiled potato cubes (about 1 medium potato)
• 3 tbsp fried peanuts
• 2 tbsp chopped tomato
• 1 chopped green chilli (adjust to taste)
• ½ inch chopped ginger
• 1 tbsp tamarind pulp
• 2 tbsp mustard oil
• 3 tbsp sev (thin chickpea noodles)
• 1 tsp chopped coriander leaves (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this chivda:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the chivda a beautiful vibrant red color without adding too much heat. It’s all about the look, honestly.
• Mustard Oil: This is key for that authentic Indian flavor. It has a distinct pungent aroma that really shines through. If you’re not used to it, start with a little less and add more to taste.
• Puffed Rice Varieties: You’ll find different types of puffed rice – some are smaller, some are larger. I prefer the medium-sized ones, but feel free to use what you like! In some regions of India, they even use a special type of puffed rice called “murmura” which is slightly different in texture.
• Aamchur: This adds a lovely tangy flavor. If you can’t find it, you can substitute with lemon juice, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, let’s make sure your puffed rice is nice and crispy. Add the 3 cups of puffed rice to a large bowl. If it’s not already crispy, dry roast it in a pan for 60-90 seconds, or quickly microwave it. Watch it carefully – you don’t want to burn it!
2. Now, add the spices! Sprinkle in the Kashmiri red chilli powder, cumin powder, garam masala, chaat masala, aamchur, and salt.
3. Time for the veggies and peanuts! Add the chopped onion, cucumber, boiled potato cubes, fried peanuts, tomato, green chilli, and ginger to the bowl.
4. Let’s bring it all together. Pour in the tamarind pulp and mustard oil. Then, add the sev.
5. Gently toss everything until it’s well combined. Be careful not to crush the puffed rice! You want it to stay nice and airy.
6. Finally, garnish with chopped coriander leaves and serve immediately. Trust me, it’s best when it’s fresh and crispy.

Expert Tips

• Crispiness is Key: The drier your ingredients, the crispier your chivda will be. Make sure your potatoes are well-cooked but not soggy.
• Taste as You Go: Don’t be afraid to adjust the spices to your liking. Everyone has a different spice tolerance!
• Don’t Overmix: Overmixing can break the puffed rice. Be gentle!

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Simply ensure your sev is vegan-friendly (some contain traces of dairy).
• Spice Level Adjustment: For a milder chivda, reduce the amount of green chilli and Kashmiri red chilli powder. For a spicier kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a dash of ghost pepper powder – but that’s serious heat!
• Festival Adaptations: During Diwali or Holi, I like to add a handful of dried fruits like raisins or chopped cashews for a festive touch.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, but always double-check the ingredients of your sev to be sure.

Serving Suggestions

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

• As a side with chai (Indian tea).
• Packed in lunchboxes.
• Served as part of a larger Indian snack platter.

Storage Instructions

To keep your chivda crispy, store it in an airtight container at room temperature. It’s best enjoyed within 2-3 days, but it will still be tasty for up to a week.

FAQs

1. What is the best way to keep the chivda crispy after making it? Store it in an airtight container! Moisture is the enemy of crispiness.
2. Can I use a different type of oil instead of mustard oil? What would be the impact on the flavor? You can use vegetable oil or sunflower oil, but it won’t have the same authentic flavor as mustard oil. The taste will be milder.
3. What is aamchur powder and can I substitute it with anything else? Aamchur is made from dried unripe mangoes and adds a tangy flavor. You can substitute with lemon juice, but use about 1 teaspoon for every 1 teaspoon of aamchur.
4. How can I adjust the spice level of this chivda? Reduce or increase the amount of green chilli and Kashmiri red chilli powder.
5. Can I add other vegetables to this chivda? What would you recommend? Absolutely! Chopped carrots, bell peppers, or even a little bit of shredded cabbage would be delicious.
6. What is the shelf life of homemade chivda? It’s best enjoyed within 2-3 days for maximum crispiness, but it will stay good for up to a week if stored properly in an airtight container.