Gujarati Mamra Chivda Puffed Rice Snack Diwali

Method

1. 1

   Toast the puffed rice: Spread puffed rice on a wide baking tray. Roast in an oven at 150°C for 10 minutes until crispy and completely dry. Alternatively dry roast in a heavy pan stirring continuously 5 minutes. Cool.

2. 2

   Heat oil: Heat 3 tbsp oil in a wide pan on medium.

3. 3

   Fry peanuts: Add raw peanuts. Fry stirring for 3 to 4 minutes until golden and skin begins to crackle.

4. 4

   Fry cashews: Add cashew pieces. Fry 1 to 2 minutes until golden.

5. 5

   Add curry leaves and dried red chilli: Add curry leaves — they crackle dramatically. Add dried red chilli. Stir 15 seconds.

6. 6

   Add turmeric and red chilli powder: Turn to lowest heat. Add turmeric and red chilli powder. Stir 10 seconds.

7. 7

   Add sugar and salt: Add sugar and salt. Stir.

8. 8

   Add toasted puffed rice: Add the toasted puffed rice. Remove from heat. Toss vigorously using two large spoons — every piece of puffed rice should be coated with the spiced oil and touch the nuts and curry leaves.

9. 9

   Add raisins and coconut: Add raisins and toasted coconut. Toss once more.

10. 10

    Cool completely: Spread on a plate to cool. The chivda crisps up further as it cools. Store in an airtight container for up to 2 weeks.

11. 11

    Note: Mamra Chivda is made in large quantities in Gujarati households in the days before Diwali — stored in large steel dabbas (tins) and nibbled throughout the festival period. The Gujarati version is distinguished by the sweet-salty balance (a pinch of sugar alongside the salt) that is characteristic of Gujarati snack cooking. Mamra (puffed rice) is the simplest base for chivda — the same preparation can be made with poha (flat rice) or thin sev.