Meetha Chivda (Sweet and Spicy Snack Mix)

This is a sweet and spicy spin on a popular Indian snack mix. It is easy to make, delicious and pairs particularly well with masala chai (it’s also good with yogurt). It is also gluten-free, refined sugar-free and can be made vegan if you substitute the ghee with any oil of your choice.

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Recipe

Meetha Chivda

(Makes 3-4 servings)

Ingredients

2 (packed) cups thin flattened rice/poha (use the thinnest variety)
2 tsp ghee 
2 tbsp cashew pieces/peanuts
2 tbsp raisins 
2 tbsp melon seeds (can be substituted with pumpkin or sunflower seeds)
3 tbsp ground jaggery/brown sugar 
1 tbsp water
1/2 tsp salt (or to taste)
1 tsp Kashmiri red chilli powder (reduce to 1/2 tsp if you are using a hotter variety of chilli powder)
1/2 tsp ground green cardamom
1/2 tsp ground fennel seeds
1/4 tsp black pepper powder  

Method

In a heavy based pan, dry roast the flattened rice over a low flame until it curls up, becomes crisp and changes color slightly. Transfer to a plate and set aside to cool.

In the same pan, melt the ghee and fry the cashews, raisins and melon seeds until golden. Remove and mix into the roasted poha. 

Using the same pan, combine the powdered jaggery/brown sugar, water, salt and ground spices. Stir over medium-low heat until the jaggery melts and starts to bubble.

Add the poha mixture and stir well for a few minutes to coat it evenly. 

Turn off the heat, transfer the chivda mixture back to the plate and cool completely.

Once cooled, enjoy the sweet and spicy chivda with any hot beverage of your choice. Store in an airtight container. 

Variation - Add some fried curry leaves, toasted sesame seeds and desiccated coconut to the chivda mix for a different flavor profile.