Spicy Cereal Snack Mix (Chivda)
Infuse poha (rice flakes) with a spiced oil to make this sweet-hot-sour snack mix, or substitute Western breakfast cereals for the poha, as Hema Alur-Kundargi often does. Store the mix airtight up to 1 week. Similar snack mixes may also be purchased ready-made, but they're often very spicy.
How to Make It
Step 1
1
Spread poha in a 12- by 17-inch baking pan. Bake in a 200º regular or convection oven, stirring occasionally, until flakes are very crisp, about 20 minutes. (If using the cereals, omit this step.)
Step 2
2
Meanwhile, rinse and dry chilies. Cut each lengthwise into quarters (do not seed). Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add cumin seeds and stir until they begin to brown, about 30 seconds. Add chilies and stir for 1 minute. Add peanuts, cashews, raisins, and cranberries; stir until fruit is puffy, about 1 minute. Add lime juice, sugar, salt, garam masala, and turmeric; stir until blended.
Step 3
3
Reduce heat to medium. Add poha or cereal and stir until completely infused with spiced oil and golden throughout, about 6 minutes. Remove and discard chilies. Let mix cool completely. Serve or wrap airtight.
Step 4
4
Nutritional analysis per 1/2 cup.
Ingredients
6 cups thin poha or 3 cups each toasted rice cereal (such as Rice Krispies) and toasted corn-ball cereal (such as Kix)
3 fresh jalapeño chilies (2 1/2 oz. total)
1/4 cup vegetable oil
1 teaspoon cumin seeds
1/2 cup roasted unsalted peanuts
1/4 cup roasted unsalted cashews
1/4 cup raisins
1/4 cup dried cranberries
2 tablespoons lime juice
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon garam masala (or 1/4 teaspoon each ground coriander and cumin)
1/4 teaspoon ground turmeric
Directions
Step 1
1
Spread poha in a 12- by 17-inch baking pan. Bake in a 200º regular or convection oven, stirring occasionally, until flakes are very crisp, about 20 minutes. (If using the cereals, omit this step.)
Step 2
2
Meanwhile, rinse and dry chilies. Cut each lengthwise into quarters (do not seed). Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add cumin seeds and stir until they begin to brown, about 30 seconds. Add chilies and stir for 1 minute. Add peanuts, cashews, raisins, and cranberries; stir until fruit is puffy, about 1 minute. Add lime juice, sugar, salt, garam masala, and turmeric; stir until blended.
Step 3
3
Reduce heat to medium. Add poha or cereal and stir until completely infused with spiced oil and golden throughout, about 6 minutes. Remove and discard chilies. Let mix cool completely. Serve or wrap airtight.
Step 4
4
Nutritional analysis per 1/2 cup.
Search All of Sunset's Recipes
The Latest
The 6 Top-Secret Spring Cleaning Tips Professionals Don’t Want You to Know
