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4 from 1 vote

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!
Prep Time15 minutes
Cook Time45 minutes
Course: Snack
Cuisine: Indian
Keyword: bombay mix, chivda, indian, indian food, indian snack mix, mixture, namkeen, snack mix, snacks
Servings: 10 servings


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


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


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.


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!