Airfryer Chivda is an easy, healthy, hassle-free, and delicious recipe. This chivda recipe is inspired by my grandma's East African Chevdo. Her recipe uses thick poha, potato laccha, dalia, peanuts, and spices. While I also like to add makhana, and murmura to this recipe too.
Who doesn’t love a light, crunchy, and flavorful snack to munch on with tea or between meals? Chivda, a traditional Indian snack made with flattened rice (poha), nuts, and spices, is a favorite in many households. But frying it can add a lot of extra oil and calories. That’s where the air fryer steps in! Today, we’re giving a healthy makeover to this classic snack by using the air fryer to make Airfryer Chivda—an easy, low-oil, and delicious recipe that doesn’t compromise taste.
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What is Airfryer Chivda?
The air fryer is a great tool for healthy cooking. It crisps up food using just a tiny amount of oil while cutting down on unhealthy fats. Traditional chivda recipes usually involve deep-frying the poha and the nuts, but with the air fryer, you can get that same irresistible crunch using a fraction of the oil.
Chivda or Chevdo is a popular Indian snack mix made from flattened rice (poha) and a variety of nuts, spices, and seasonings. It is a light, crispy, and flavorful mixture, often enjoyed during tea time or as a festive snack. There are many regional variations of chivda, with each version incorporating local ingredients and flavors. Try my Makhana Chivda here.
This recipe is inspired by my Ba's East African Chevdo. She makes it only with flattened rice. But, I wanted to add Mamra and Makhana to my recipe too. This Chevdo recipe is spicy, with hints of sweet and tangy flavors!
Ingredients to Make This Air Fryer Chevdo Recipe
Thick Poha - Thick poha is also known as flattened rice. You get two varieties of poha in the market, use the thick variety for this recipe.
Mamra - Mamra is puffed rice, and I am using the Kolhapuri mamra. But, you can use whatever is available.
Makhana - My family and I love eating makhanas for our snacks. So adding makhanas to this recipe feels right!
Potato Laccha - These are dried julienned potatoes, that you can find in the Indian store. If you can't find it, skip it.
Oil - We will use oil to temper spices, lentils and nuts. I prefer to use either peanut oil or
Nuts - I like to add cashews and peanuts in this chivda recipe. You can also add almonds, and raisins.
Dalia - Dalia is roasted split chickpea lentils, that are popularly added to Indian snacks and chutneys.
Tempering Spices - We will be using mustard seeds, cumin seeds, fennel seeds, dried red chilies in this recipe.
Aromatics - Add fresh green chilies and curry leaves to this recipe.
Ground Spices and Flavorings - We will add turmeric and red chili powder to this recipe. We will also add citric acid to add the light tangy notes in the chivda. And to balance the tang, add powdered sugar along with salt.
How to Make This Chivda Recipe
Preheat and Roast
Start by preheating your air fryer to 350°F for 2 minutes. This helps create an even roasting environment.
Once preheated, add 2 cups of mamra, poha, and makhana along with 1 cup of potato laccha into the air fryer basket.
Set the air fryer at 350°F and roast for 8-10 minutes, shaking the basket every 2 minutes to ensure even roasting.
This step will make all the ingredients light, crispy, and perfectly crunchy.
Prepare the Tempering
While the chivda ingredients are roasting, it’s time to prepare the tempering. In a frying pan, heat 2 tablespoons of oil over medium heat.
Once the oil is hot, add the cashews and roast them until they are golden brown and crispy. Remove the cashews and keep them aside on a plate.
Next, add dalia and peanuts to the pan and fry them until they turn golden and crunchy. The dalia and peanuts will give the chivda a nutty crunch and added flavor.
Now, add all the tempering spices: red chili powder, turmeric powder, salt, citric acid (for a tangy kick), dried red chilies, green chilies, and curry leaves.
Mix everything well, allowing the spices to bloom and release their flavor. Once done, set the tempering aside.
Combine and Final Mix
Once the air fryer finishes roasting the mamra, poha, makhana, and potato laccha, transfer them to a large mixing bowl. Add the roasted cashews, the tempered mixture of dalia and peanuts, and a couple of tablespoons of powdered sugar (which balances out the spices).
Now, give everything a thorough mix, ensuring the spices coat all the chivda ingredients evenly.
Serving Suggestions
Your crispy, crunchy, and flavorful Airfryer Chivda is ready! Serve it with a steaming cup of masala chai for a perfect snack-time combo.
This snack is great to have on hand for festive gatherings, tea-time munching, or whenever you’re in the mood for something light yet flavorful. The best part? It’s made healthier in the air fryer but still has that irresistible crunch you crave.
Expert Tips to Make this Chevdo
Use Thick Poha for the Best Results
Thick poha works best in this chivda because it gets crispy!
Don’t Overload the Air Fryer
Roast the ingredients in small batches if needed. Overloading the air fryer basket can prevent even roasting and may leave some ingredients undercooked while others get too brown.
Shake the Basket Frequently
To ensure even roasting, shake the air fryer basket every 2-3 minutes. This helps prevent any clumping and ensures that all the ingredients are evenly crisped.
Keep the Temperature Steady
Preheat the air fryer to 350°F for consistent results. Keeping a steady temperature helps achieve that perfect crunch without over-browning any ingredients.
Customize the Spice Mix
Feel free to adjust the level of spice in your tempering. Add more or less red chili powder depending on your preference. For a tangier flavor, add a pinch of citric acid.
Add Powdered Sugar for Balance
Adding a little powdered sugar toward the end gives a lovely balance to the spicy and salty flavors. Be sure to add it while the chivda is still warm so it coats the ingredients evenly.
Cool Completely Before Storing
Always allow the chivda to cool completely before storing it in an airtight container. This prevents the chivda from becoming soggy and ensures it stays crunchy for longer.
Add Optional Ingredients for Extra Flavor
You can add additional ingredients like roasted sev, dry coconut slices, or even dried cranberries for added texture and a sweet contrast to the spiciness.
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Air Fryer Chivda
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- Air Fryer
Ingredients
- 2 cups Mamra puffed rice
- 2 cups Thick poha flattened rice
- 2 cups Makhana fox nuts
- 1 cup Potato Laccha thin dried potato sticks
- 2 Tablespoon oil
- ¼ cup cashews
- ¼ cup dalia roasted chana dal
- ¼ cup peanuts
- 1 Teaspoon red chili powder
- ½ Teaspoon turmeric powder
- ½ Teaspoon salt or to taste
- ¼ Teaspoon citric acid optional
- 2 dried red chilies
- 2 green chilies slit
- 10-12 curry leaves
- 2 tablespoon powdered sugar
Instructions
Preheat and Roast
- Start by preheating your air fryer to 350°F for 2 minutes. This helps create an even roasting environment.
- Once preheated, add 2 cups of mamra, poha, and makhana along with 1 cup of potato laccha into the air fryer basket. Set the air fryer at 350°F and roast for 8-10 minutes, shaking the basket every 2 minutes to ensure even roasting. This step will make all the ingredients light, crispy, and perfectly crunchy.
Prepare the Tempering
- While the chivda ingredients are roasting, it’s time to prepare the tempering.
- In a frying pan, heat 2 tablespoons of oil over medium heat.
- Once the oil is hot, add the cashews and roast them until they are golden brown and crispy. Remove the cashews and keep them aside on a plate.
- Next, add dalia and peanuts to the pan and fry them until they turn golden and crunchy. The dalia and peanuts will give the chivda a nutty crunch and added flavor.
- Now, add all the tempering spices: red chili powder, turmeric powder, salt, citric acid (for a tangy kick), dried red chilies, green chilies, and curry leaves.
- Mix everything well, allowing the spices to bloom and release their flavor. Once done, set the tempering aside.
Combine and Final Mix
- Once the air fryer finishes roasting the mamra, poha, makhana, and potato laccha, transfer them to a large mixing bowl.
- Add the roasted cashews, the tempered mixture of dalia and peanuts, and a couple of tablespoons of powdered sugar (which balances out the spices).
- Now, give everything a thorough mix, ensuring the spices coat all the chivda ingredients evenly.
- Your crispy, crunchy, and flavorful Airfryer Chivda is ready! Serve it with a steaming cup of masala chai for a perfect snack-time combo.
Notes
- Shake the air fryer basket frequents.
- Don't overload the air fryer basket
- Adjust the seasoning as per your liking
- Let it cool completely, and then store it in a clean glass air tight jar.
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