Puffed Rice Savory Snack/Chiwda
Puffed rice, peanuts, cashews, raisins, and various spices come together in a sweet, salty, crunchy snack that’s perfect for tea-time or basically anytime of the day.
- 3 tbsp olive oil
- 1 tsp mustard seeds
- ½ tsp asafoetida/hing (optional)
- ½ cup Spanish peanuts (we love the nutty and buttery flavor)
- ½ cup salted cashews
- 2 tsp red chili powder
- ½ tsp turmeric powder
- ½ cup raisins of your choice (we used black raisins)
- salt to taste
- 6 cups puffed brown rice (we used Arrowhead Mills available in Sprouts)
Heat the oil in a large, rounded bottom pan. Once the oil is hot, add the mustard seeds. Let the mustard seeds crackle for a few seconds and then add the asafoetida powder, if using.
Reduce the heat to medium and then add the peanuts and cashews and stir until they are coated with the oil.
Add the chili powder and turmeric powder and mix well.
Add the raisins and salt and mix well with the other spices and nuts.
Finally, add the puffed rice and mix well with the spices until all the puffs are coated with the spices for about 4-5 minutes. Turn the heat off.
Let the chiwda cool down completely before storing it in an air-tight container. It will stay fresh for up to two months; however, we devour it much sooner than two months.