How to make Papad Chivda (Namkeen) Recipe
Papad Chivda is a savory snack made with puffed rice and papad tossed with spices. This papad chivda recipe originated in Khambhat, a city in Gujarat, and has become famous in all parts of the world.
An easy and quick papad chivda to make at home effortless: a perfect snack to enjoy with evening tea while traveling, a kid’s tiffin, or light hunger.
The Khambhat papad chivda (chavanu) is readily available in the market in grocery stores. I have slightly modified this recipe and added dry nuts, fox nuts, raisins, cornflakes, and dry coconut to make this a more delicious, tempting, and healthy snack. For better taste and extra flavor, add aloo bhujia and besan sev for extra crunchiness.
The Key to making this Khambhat Papad chivda namkeen recipe at home.
- Ensure you use fresh puffed rice for this recipe. Show some sunlight if the puffed rice is quite old.
- Please make sure you use fried papad instead of roasted. Fried papad enhances the taste.
- Ensure not to skip aloo bhujia; this makes the chivda more tempting and flavorful. You can always use any sev of your choice and as you like.
- You can add chili powder to the oil for the bright red color of chivda while tempering. I added the chili powder to the chivda mixture and later poured the tempering. This works great for me.
- I have skipped sugar in this recipe – Dry nuts, raisins, and coconut have a balanced sweetness. You can always add powdered sugar according to taste.
- Store the papad chivda in an airtight container once cooled completely. Else, the moisture may turn the mixture soggy.
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Table of Contents
Recipe Video
Recipe Card
How to make Papad Chivda (Namkeen) Recipe(Updated)
Ingredients
- 125 grams Puffed Rice
- 8 pieces Normal Urad Papad
- 25 grams Roasted Peanuts
- 30 grams Cashew Nuts
- 25 grams Almonds
- 25 grams Raisins
- 25 grams Fox Nut
- 1 cup Corn Flakes
- 30 grams Dry Coconut
- 1½ cups Aloo Bhujia
- 1 cup Sev
- ½ tsp Turmeric Powder
- 1½ tbsp Red Chilli Powder
- ¼ tsp Mango Powder
- ½ tsp Black Salt
- 1 tbsp + 2 tsp Oil
- ½ tsp Mustard Seeds
- Few Curry Leaves
- 2 to 3 Green Chilies
- Salt as per taste
- ½ tbsp Powdered Sugar
Instructions
- Take 25 grams of fox nuts and roast on a low flame for a few minutes or until crispy. Transfer to a bowl and keep aside.
- Add 2 tsp of oil and ¼ tsp of turmeric powder in the same pan and mix well. Add 125 grams of puffed rice and roast on a low flame for 10 to 15 minutes or until crispy and keep aside.
- Fry eight normal urad papad, gently crush them and keep them aside.
- Fry 30 grams of cashew nuts until golden brown and drain it on a kitchen towel. Similarly, individually fry 25 grams of Almonds, 30 grams of dry coconut, and 25 grams of raisins and drain them on a kitchen towel. Keep aside.
- Add roasted puffed rice, roasted fox nuts, fried nuts and coconut, 25 grams of peanuts, 1 cup besan sev, and 1½ cups of aloo bhujia in a big mixing bowl.
- Now add all the spices – 1 tbsp of red chili powder, ¼ tsp of mango powder, ½ tsp of black salt, salt as per taste and mix all the ingredients well. Tip* – Watch out for salt, as other components include salt.
- Add 1 cup of cornflakes and crushed papads. Mix all the ingredients well.
- Add 1 tbsp of oil to a small pan and let the oil heat. Add ½ tsp of mustard seeds, and once it starts to crackle, add 2 to 3 green chilies, a few curry leaves, ¼ tsp of turmeric powder, and mix it well.
- Add ½ tbsp of red chili powder, pour the tempering (tadka) over the mixture, and mix all the ingredients.
- Add 1 tbsp of powdered sugar and mix all the ingredients well if you like sweet chivda. This step is optional.
- Store in an air-tight container and enjoy with tea for a month.
How to make Papad Chivda at home Step by Step Photos
- Take 25 grams of fox nuts and roast on a low flame for a few minutes or until crispy. Transfer to a bowl and keep aside.
- Add 2 tsp of oil and ¼ tsp of turmeric powder in the same pan and mix well. Add 125 grams of puffed rice and roast on a low flame for 10 to 15 minutes or until crispy and keep aside.
- Fry eight normal urad papad, gently crush them and keep them aside.
- Fry 30 grams of cashew nuts until golden brown and drain it on a kitchen towel. Similarly, individually fry 25 grams of Almonds, 30 grams of dry coconut, and 25 grams of raisins and drain them on a kitchen towel. Keep aside.
- Add roasted puffed rice, roasted fox nuts, fried nuts and coconut, 25 grams of peanuts, 1 cup besan sev, and 1½ cups of aloo bhujia in a big mixing bowl.
- Now add all the spices – 1 tbsp of red chili powder, ¼ tsp of mango powder, ½ tsp of black salt, salt as per taste and mix all the ingredients well. Tip* – Watch out for salt, as other components include salt.
- Add 1 cup of cornflakes and crushed papads. Mix all the ingredients well.
- Add 1 tbsp of oil to a small pan and let the oil heat. Add ½ tsp of mustard seeds, and once it starts to crackle, add 2 to 3 green chilies, a few curry leaves, ¼ tsp of turmeric powder, and mix it well.
- Add ½ tbsp of red chili powder, pour the tempering (tadka) over the mixture, and mix all the ingredients.
- Add 1 tbsp of powdered sugar and mix all the ingredients well if you like sweet chivda. This step is optional.
- Store in an air-tight container and enjoy with tea for a month.
FAQS
How can I make Khambhat papad chavanu or chivda at home?
Khambhat Papad Chivda is a savory snack made with puffed rice and papad tossed with some spices. This papad chivda recipe originated in Khambhat, a city in Gujarat, and has become famous in all parts of the world. This recipe is a healthy version of the Khambhat chivda. The steps to make this chivda at home.
– Add 2 tsp of oil and ¼ tsp of turmeric powder in the same pan and mix well. Add 125 grams of puffed rice and roast on a low flame for 10 to 15 minutes or until crispy and keep aside.
– Fry 8 normal urad papad, gently crush them, and keep them aside.
– Take 25 grams of Fox nuts and roast on a low flame for a few minutes or until crispy. Transfer to a bowl and keep aside.
– Fry 30 grams of cashew nuts until golden brown and drain it on a kitchen towel. Similarly, individually fry 25 grams of Almonds, 30 grams of dry coconut, and 25 grams of raisins and drain them on a kitchen towel. Keep aside.
– In a big mixing bowl, add roasted puffed rice, roasted fox nuts, fried nuts and coconut, 25 grams of roasted peanuts, 1 cup besan sev, 1½ cups of aloo bhujia, 1 cup of cornflakes, crushed papad, and mix all the ingredients well.
– Now add all the spices – 1 tbsp of red chili powder, ¼ tsp of mango powder, ½ tsp of black salt, salt as per taste, and 1 tbsp of sugar (optional) and mix all the ingredients well.
– Add 1 tbsp of oil to a small pan and let the oil heat. Add ½ tsp of mustard seeds, and once it starts to crackle, add 2 to 3 green chilies, a few curry leaves, ¼ tsp of turmeric powder, and ½ tbsp of red chili powder and mix it well. Pour over the prepared puffed rice and papad mixture and mix it well.
What is papad chivda?
Papad Chivda is a savory snack made with puffed rice and papad tossed with spices. This papad chivda recipe originated in Khambhat, a city in Gujarat, and has become famous in all parts of the world.
Conclusion
In this Papad Chivda Namkeen Recipe, we have shared how to make the famous Khambhat papad chivda or chavanu namkeen recipe at home. Papad Chivda is usually made with puffed rice and papad tossed with spices. I have slightly modified this recipe and added dry nuts, fox nuts, raisins, cornflakes, and dry coconut to make this a more delicious, tempting, and healthy snack. For better taste and extra flavor, add aloo bhujia and besan sev for extra crunchiness. Make in large quantities and enjoy for a month. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.