Chivda is a common well loved munchie all throughout India. Made with flattened rice, nuts, dry fruit, lightly toasted and tempered with a few spices to give it a fun crunchy texture. I experimented the traditional recipe with wholesome grains like whole rolled oats and buckwheat to make this tasty snack a little healthier. Buckwheat is a good source of complex carbs, complete protein that has the longest transit time through the digestive tract keeping the blood sugar stable and full longer.
Its an awesome snack to munch with an afternoon beverage or even breakfast with plain yogurt, fruit, makes a delicious topping for salads and soups. The uses are far beyond snacks.
INGREDIENTS
- 1 cup rolled oats
- 1 cup buckwheat groats
- ¼ cup roasted peanuts
- ¼ cup roasted cashews
- ¼ cup coconut flakes– (optional)
- ¼ cup dried unsweetened cranberries
- 2 tablespoon any neutral oil
for tempering
- 1 sprig curry leaves (optional but highly recommended)
- 2 green chilies finely chopped
- ¼ tsp ground turmeric
- a pinch of asafoetida– optional
- 2 teaspoons maple syrup
- 1 teaspoon salt or as needed
- 1 ½ tablespoon any neutral oil for tempering
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In a wide frying pan or wok warm the oil add the oats and buckwheat. On medium heat stir fry the grains till toasty and lightly golden. Stir regularly for about 10-15 minutes.
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Transfer to a bowl, add the roasted nuts and cranberries and set aside.
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For the tempering: warm oil in a small pan, once hot gently add the curry leaves, green chilies, turmeric, and a pinch of asafetida. Once it sizzles Take it off the heat before it burns and add the maple syrup. Pour this temper over the toasted grains and mix well. Cool completely and transfer to a air tight jar.
- Will stay fresh upto a week.
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