Home » Recipes » Diwali Snack Mix (Crunchy Chivda With Peanuts, Sev, and Warm Spices, Ready in 25 Minutes)

Diwali Snack Mix (Crunchy Chivda With Peanuts, Sev, and Warm Spices, Ready in 25 Minutes)

By Tasty Loom  |  ★★★★★ 5.0  |  Prep: 10 min  |  Cook: 15 min  |  Total: 25 min  |  Servings: 12

This Diwali snack mix is the jar that empties first during festival week. Thin poha, fine sev, peanuts, cashews, and roasted chana get tossed with curry leaves and a warm spice mix of turmeric, chili, and a pinch of sugar, so every handful is salty, a little sweet, and properly crunchy. It takes 25 minutes, makes about 6 cups, and keeps for weeks, which makes it as practical for gifting as it is for setting out with evening tea.

If you are planning a Diwali table, set this mix out next to Cardamom Chai Cookies for something sweet and Creamy Butter Chicken Pasta for a filling main later in the evening.

Why This Recipe Works

• Dry-roasting keeps it crisp: Toasting the poha and nuts separately drives off moisture, so the mix stays crunchy for weeks instead of softening in the jar.
• Tempered spices coat evenly: Blooming the spices in a little oil before tossing spreads the flavor over every piece, not just the top layer.
• Sweet balances the heat: A small amount of powdered sugar rounds out the chili and salt, which is what makes the mix easy to keep eating.
• It scales for gifting: The recipe doubles cleanly in a large bowl, so one batch can fill several gift jars.

Ingredients

• 3 cups (90 g) thin poha (flattened rice)
• 1 cup (100 g) fine sev
• 1 cup (145 g) raw peanuts
• 1/2 cup (70 g) cashews, roughly chopped
• 1/2 cup (80 g) roasted chana dal (bhuna dalia)
• 1/4 cup (20 g) curry leaves
• 2 tablespoons (30 ml) neutral oil
• 1 teaspoon (2 g) mustard seeds
• 1/2 teaspoon (1 g) cumin seeds
• 1/2 teaspoon (1 g) turmeric powder
• 1 teaspoon (2 g) Kashmiri chili powder
• 1 teaspoon (4 g) powdered sugar
• 1 teaspoon (6 g) fine salt
• 1/4 teaspoon (0.5 g) asafoetida (hing)
• 2 dried red chilies, broken in half (optional)
• 1 tablespoon (15 ml) lemon juice (optional)

(full list in card)

How to Make Diwali Snack Mix

Step 1: Toast the poha and nuts

Dry-roast the poha in a large, dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until crisp and lightly golden. Tip it into a large bowl. In the same skillet, dry-roast the peanuts, cashews, and roasted chana for 3 to 4 minutes until fragrant, then add them to the bowl with the sev.

Step 2: Temper the spices

Heat the oil in the skillet over medium heat. Add the mustard seeds and cumin seeds and let them sizzle for 30 seconds, then add the curry leaves and dried red chilies, if using. Stir for 1 minute until the leaves are crisp, then lower the heat and stir in the turmeric, chili powder, asafoetida, sugar, and salt for 30 seconds, taking care not to burn the spices.

Step 3: Toss everything together

Pour the hot spiced oil over the bowl of poha, sev, and nuts. Toss gently but thoroughly with a large spoon so the spices coat everything without breaking the poha. Sprinkle over the lemon juice, if using, and toss once more.

Step 4: Cool and store

Spread the mix on a tray and let it cool completely, about 15 minutes, before packing it into airtight jars or a serving bowl. The mix crisps further as it cools, so do not judge the crunch while it is still warm.

Tips

• Keep the heat moderate when tempering: Spices burn fast in hot oil and turn bitter, so lower the heat before the turmeric and chili go in.
• Cool fully before sealing: Even a little warmth trapped in a jar softens the mix, so wait until it is room temperature.
• Toss gently: Thin poha breaks easily, so fold with a spoon rather than stirring vigorously.
• Adjust heat at the end: Taste after cooling and toss in an extra pinch of chili or salt if needed; flavors settle once the mix is cold.

Storage

Store the mix in an airtight container at room temperature for up to 3 weeks. Keep it away from humidity and do not refrigerate it, since condensation softens the poha and sev. If it loses crunch, spread it on a tray and warm it in a 300°F (150°C) oven for 5 minutes, then cool completely before sealing again.

Frequently Asked Questions

Can I make Diwali snack mix without frying?

Yes, this recipe is already a dry-roasted version with only 2 tablespoons of oil for tempering the spices. No deep-frying is involved, and the poha and nuts are toasted in a dry skillet.

What is the difference between chivda and Bombay mix?

They are closely related Indian snack mixes. Chivda usually centers on poha with peanuts and spices, while Bombay mix leans more on sev, fried lentils, and chickpea noodles. This recipe sits between the two, with poha, sev, and nuts together.

Can I change the nuts in this mix?

Yes. Swap the cashews for almonds or pistachios in the same amounts, or leave out one nut and add more peanuts. Keep the total nut amount about the same so the spice coating still covers everything evenly.

How far ahead can I make this for Diwali?

Make it up to 3 weeks ahead and keep it sealed at room temperature. It is one of the few festival snacks that genuinely improves after a day, once the spices have settled into the mix.