How to make Papad Chivda (Namkeen) Recipe(Updated)
Papad Chivda is a savory snack made with puffed rice and papad tossed with spices. This papadchivda recipe originated in Khambhat, a city in Gujarat, and has become famous in all parts of the world. An easy and quick 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 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.
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Snacks
Cuisine: Indian
Keyword: chivda recipe, how to make papad chivda, khambhat chivda, khambhat papad chavanu, papad chavanu, papad chivda, papad chivda recipe, papad chivda recipe in hindi
Servings: 1box
Ingredients
125grams Puffed Rice
8pieces Normal Urad Papad
25grams Roasted Peanuts
30grams Cashew Nuts
25grams Almonds
25grams Raisins
25grams Fox Nut
1cupCorn Flakes
30grams Dry Coconut
1½cupsAloo Bhujia
1cupSev
½tsp Turmeric Powder
1½tbsp Red Chilli Powder
¼tsp Mango Powder
½tsp Black Salt
1 tbsp + 2 tsp Oil
½tsp Mustard Seeds
FewCurry Leaves
2 to 3Green Chilies
Salt as per taste
½tbsp 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.