Chex cereal, mixed nuts and pretzels coated in Indian spices + a pinch of sugar make up this spicy and sweet Masala Chex Mix.
Chevda/chivda is a popular Indian snack. It’s a crunchy and spicy finger snack made up of a variety of fried savories and mixed nuts. Often served as a crunchy snack along with tea/coffee or an on the go snack, there are a variety of flavors available on the market. Along with sweet things made during Diwali, savory snacks also hold a special importance.
I wanted to create a modern twist on the savory snack so I used a traditional chevda tempering of spices and added it to Chex Mix ingredients! This mix is gluten free thanks to the potato pretzels I used. The best part about this mix is how you can customize it to your liking, omit nuts, add crackers, get creative!
This week we’re sharing a recipe printable with Dhiman from Bharat Babies book “Let’s Celebrate Diwali”. If you missed the recipe cover or the insert with Harini, you can download them here. Every week there will be a new character printable to help your little ones learn how Diwali is celebrated by the four faiths: Buddhism, Hinduism, Jainism and Sikhism. Collect all four and make a special recipe book like I did for Little Mirchi!
Buddhists celebrate the time in which King Ashoka (of the Maurya dynasty) recognized the devastating affects of war and saw the need for peace. From that moment, he converted to Buddhism to live a non-violent life. Families celebrate by chanting mantras, meditating, and remember this great act from King Ashoka. Diwali is widely celebrated in the country of Nepal.
- 5 cups corn Chex
- 2 cups mixed nuts (I used pre salted)
- 1 cup pretzel sticks
- 2 teaspoon cooking oil for tempering
- 10-15 curry leaves (kadi pata)
- 3-4 green chilies sliced diagonally
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ¼ teaspoon asafoetida (hing)
- 2 teaspoon sugar
- 1 teaspoon salt, adjust to taste
- Mix corn Chex, pretzels and mixed nuts in a large heat proof bowl.
- Heat a deep pan with oil. Once hot fry the curry leaves and green chilies, remove with a fine mesh sieve ladle and drain on a paper towel.
- In the same pan add the cumin and mustard seeds. When they sputter add turmeric powder, asafoetida, red chili powder, sugar and salt.
- Remove from heat as the spices begin to bubble and pour over the corn Chex, pretzels and mixed nuts.
- Add in fried curry leaves and green chilies. Toss generously, coating all pieces and spread evenly on a baking sheet.
- Bake in a preheated oven at 350°F for 15 minutes, mixing to ensure nothing burns.
- Allow to cool then store into an air-tight container. Serve your Masala Chex Mix with tea or as a quick snack.