This chivda recipe is an oven-baked version of the popular fried Indian snack mix, or “mixture”. Known by many names, this delicious, savory, and sweet snack mix is easy to customize by adjusting ingredients and seasonings. This recipe also includes easy swaps to make it gluten-free. 

What is Chivda?

Chivda is an Indian snack mix that is commonly enjoyed to celebrate Diwali but can be enjoyed year-round. The recipe varies by family and region–some use poha, a flattened rice product, fried lentils, chickpeas, and more. 

It also has many names! Depending on the region, it can be called Bombay mix, simply referred to as “mixture” or snack mix, namkeen, chevdo, chivda, chevro, chewda, etc. Chivda is also a popular snack mix in Africa, with similar spices used.

Wherever you live, and whatever you choose to call it, you will absolutely love this Chivda recipe! 

What Makes This Recipe Great?

This version of a chivda recipe calls for cereal, which adds amazing crunch. I used 3 types of cereal to add a delicious variety. Even better, it is easily made gluten-free with a few simple swaps. 

This snack mix is baked instead of fried for a healthier alternative to traditional chivda or Bombay mix. The oven is a great method for something slightly lighter and also hands-off. Adjust the spices to your liking, add even more tasty ingredients, and make this chivda recipe your own! 

If you love snacks, try my Vegan Chex Mix or Miso Butter Furikake Popcorn!

How to Make this Chivda Recipe 

Ingredient Notes

The ingredients for chivda can all be found at an Indian grocery store. They even carry packaged versions of Bombay mix and other Indian snack mixes. However, I love making homemade versions because I get to make it exactly how I like it.

Dry Ingredients

• Cereal: I used unsweetened cornflakes, plain Cheerios, and Rice Krispies. If you are gluten-free, keep in mind that you’ll need to swap the cereals. Rice Chex is gluten-free and would work great. 
• Whole Peanuts: You can use dry roasted salted or unsalted peanuts. You can substitute cashews if preferred. 

Tarka Ingredients

• Oil: Use the neutral oil of your choice (vegetable oil, canola oil, avocado oil, coconut oil, light olive oil, peanut oil, etc.).
• Asafetida: If you have trouble finding it–asafoetida is also called hing. Most conventional hing powders contain wheat, but you can source a gluten-free variety to keep the recipe gluten-free. 
• Brown Mustard Seeds
• Curry Leaves
• Dry Red Chilis 

Chivda Spices

• Fennel Seeds
• Whole Coriander Seeds
• Red Chili Powder
• Cumin Powder
• Turmeric
• Ground Coriander Powder
• Coconut Sugar: Some recipes call for powdered sugar, however, I like coconut sugar as it is unrefined and has a great flavor. 

Optional Ingredients

• Raisins: You can use regular or golden raisins. 
• Salt: To taste. 

Step-by-Step Instructions

Toast the Dry Ingredients

1. In a dry pan, add cereal and nuts, and toast, tossing often, to crisp up and make it nice and fragrant. Let cool and set aside.

Make the Tarka

1. Add mustard seeds, curry leaves, asafetida, and dry chilis (if using) to a small pan or Tarka pan if you have one. Cover with a neutral oil to make sure everything is coated. This will bring out the flavor of the spices and make them much more aromatic. 
2. Bring the mixture to a light sizzle over very low heat, stirring often to avoid burning. After the spices are fragrant, remove from heat, then add the remaining chivda spices (fennel seeds, coriander seeds, red chili powder, turmeric, coriander powder, cumin powder, and coconut sugar). Stir in gently.

Prepare the Snack Mix

1. Preheat your oven to 175F.
2. Pour the dry ingredients into a large mixing bowl followed by all of the bloomed spices. Gently use your hands to toss and combine evenly, tasting as you go.
3. Add salt and any additional spices as desired. Once you are happy with the taste, pour the mixture out onto a lined baking sheet and spread evenly.
4. Bake the mixture for about 30-45 minutes, tossing halfway through. 
5. Toss in raisins, if using, and let the mixture cool completely.

Expert Tips

• Be careful not to burn the spices. Use very low heat and pull it from the heat once it starts to bubble. Then, add in remaining spices to the hot but not boiling oil, just to give them a toast without overcooking, then use this as a seasoning base.
• You can omit toasting the cereal first, but I like to do this along with the nuts just to get them nice and crisp before seasoning and baking. A dry pan works great for this. 
• You can use plain Cheerios or Rice Chex or your favorite gluten-free cereal. 
• Season as you go, and adjust the spices as you see fit. If you don’t like spice, omit the chilis + chili powder completely and this chivda recipe will still be just as delicious.

Storage Tips

• Store chivda in an airtight container at room temperature. It will last from 4-6 months, though you might eat it much faster- it’s that good! 

Recipe FAQs

More Snack Recipes To Love…

Carrot Cake Bliss Balls

Crunchy Tofu Fingers

Homemade Japanese Rice Crackers

Healthy Vegan Cheez-Its

If you try this chivda recipe please leave a comment below. It’s so fun for me to see your creations. Follow me on Instagram for more fun recipes coming your way.

Healthy Chivda Recipe (Indian Snack Mix)

This chivda recipe is an oven-baked version of the popular fried Indian “mixture” or Bombay mix. Easily adjust ingredients and seasonings or make it gluten-free!

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Course Snack

Cuisine Indian

Servings 10 servings

Equipment

• 1 sheet pan
• 1 nonstick baking sheet or use parchment paper
• 1 mixing bowl large
• 1 Pan large
• 1 saucepot saucepot

Ingredients

  

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Dry Ingredients

• 2 cups cornflakes unsweetened
• 2 cups cheerios gluten free, if desired
• 2 cups rice krispie cereal
• 1/3 cup whole peanuts or use cashews

Tarka Ingredients

• neutral oil to cover
• 1 tsp brown mustard seeds
• 10-12 curry leaves
• 1/4-1/2 tsp asafetida
• 1-2 dry red chilis

Chivda Spices

• 1/2 tsp fennel seeds
• 1 tsp whole coriander seeds
• 1/4 tsp red chili powder
• 1 tsp cumin powder
• 1/4 tsp turmeric
• 1/2 tsp ground coriander powder
• 1 tsp coconut sugar

Other Ingredients

• 1/3 cup raisins
• salt to taste

Instructions

 

Toast the dry ingredients

• In a dry pan, add cereal and nuts and toast, tossing often, to crisp up and make nice and fragrant. Let cool and set aside.

Make the tarka

• Add mustard seeds, curry leaves, asafetida and dry chilis (if using) to a small pan or tarka pan if you have one. Cover with neutral oil to make sure everything is coated.
• Bring the mixture to a light sizzle over very low heat, stirring often to avoid burning. After the spices are fragrant, remove from heat, then add the remaining chivda spices (fennel seeds, coriander seeds, red chili powder, turmeric, coriander powder, cumin powder and coconut sugar). Stir in gently.

Prepare the snack mix

• Preheat your oven to 175F.
• Pour the dry ingredients into a large mixing bowl followed by all of the bloomed spices. Gently use your hands to toss and combine evenly, tasting as you go.
• Add salt and any additional spices as desired. Once you are happy with the taste, pour the mixture out onto a lined baking sheet and spread evenly.
• Bake the mixture for about 30-45 minutes, tossing halfway through.
• Toss in raisins, if using, and let the mixture cool completely.

Notes

Expert Tips

• • Be careful not to burn the spices. Use very low heat and pull it from the heat once it starts to bubble. Then, add in remaining spices to the hot but not boiling oil, just to give them a toast without overcooking, then use this as a seasoning base.

• • You can omit toasting the cereal first, but I like to do this along with the nuts just to get them nice and crisp before seasoning and baking. A dry pan works great for this. 

• • You can use plain Cheerios or Rice Chex or your favorite gluten-free cereal. 

• • Season as you go, and adjust the spices as you see fit. If you don’t like spice, omit the chilis + chili powder completely and the chivda recipe will still be just as delicious.

Storage Tips

• • Store the chivda in an airtight container at room temperature. It will last from 4-6 months, though you might eat it much faster- it’s that good! 

Keyword bombay mix, chivda, indian, indian food, indian snack mix, mixture, namkeen, snack mix, snacks

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