Healthy Plant-Based Curry Leaf Chevdo

Chevdo (also known as chivda or mixture) is a beloved Indian snack that originated in

Gujarat and Maharashtra, traditionally made during festivals like Diwali and enjoyed year-round as a tea-time treat. This crispy, spiced mixture has become a household staple across India and in Indian communities worldwide, often bought ready-made from shops or lovingly prepared at home.

However, traditional chevdo is typically deep-fried and loaded with oil, making it quite heavy and calorie-dense. The commercial versions are often packed with preservatives, excessive sodium, and refined ingredients that don't do our bodies any favours.

This recipe gives you all the nostalgic flavours and satisfying crunch of classic chevdo, but with wholesome, nutrient-dense ingredients. By using roasted chana dal for protein, ragi mamra for added minerals, and those forgotten curry leaves from your fridge, you can enjoy this beloved snack without the guilt. Even if you choose to add a small amount of oil, you'll still be using a fraction of what traditional recipes call for, while boosting the nutritional value significantly.

A high-protein, whole food plant-based version of traditional chevdo using hardened curry leaves.

Ingredients

Base Ingredients

• 1 cup daria (roasted chana dal) - recommended for convenience

• OR 1 cup roasted chickpeas (if you prefer whole chickpeas)

• 1 cup ragi mamra (finger millet puffs)

• 1-2 handfuls hardened curry leaves from fridge

• 1/4 cup raw peanuts

• 2 tbsps. sesame seeds

• 1 tbsp sunflower seeds or pumpkin seeds

Spice Mix

• 1 tsp mustard seeds

• 1/2 tsp cumin seeds

• 1/4 tsp asafoetida (hing)

• 1-2 green chilies, finely chopped

• 1 tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1/2 tsp garam masala

• Salt to taste

• 2 tsp jaggery powder, date syrup, coconut sugar or maple syrup

• 1-2 tbsps. lemon juice

Instructions

Preparation

1. Dry Roast daria/roasted chana dal in a saucepan on a medium heat for 2 minutes and set aside in a bowl.

2. If using whole chickpeas instead: Soak overnight, boil until tender, then roast in oven at 200°C (392F) for 20-25 minutes until crispy. Season with salt and turmeric. (You can also use tinned chickpeas which you have drained and washed and roasted)

3. Lightly dry roast ragi mamra/mamra or rice Krispies for 2-3 minutes in the pan to ensure crispness and set aside in the same bowl as the daria

4. Roast nuts and seeds: Dry roast peanuts until golden- about a minute and set aside in the same bowl as the daria and mamra

5. Then roast sesame seeds and other seeds separately for approximately 30 seconds to a minute. Set aside.

6. Heat the same pan over a high heat. You can check it’s ready to add the mustard seeds by adding a splash of water- it should sizzle.

7. Add mustard seeds and let them splutter (they'll pop even without oil)

8. Add cumin seeds, let them sizzle for 30 seconds

9. Add asafoetida and green chilies directly (no water needed yet)

10. Add the curry leaves - they'll crisp up beautifully in the hot pan

11. Add turmeric, chili powder, and garam masala directly to the pan and let them bloom for 30 seconds

12. Add tiny splashes of water if spices start to stick or burn - don't make a paste

13. Add all roasted ingredients (daria, ragi mamra, nuts, seeds)

14. Toss everything together for 2-3 minutes

15. Add salt, jaggery powder, and lemon juice

16. Mix well and cook for another 3-4 minutes or until all the ingredients are crispy (careful they do not burn)

Tips for Success

• Hardened curry leaves: These work perfectly for chevdo as they'll become wonderfully crispy when heated

• Crispiness: Ensure all base ingredients are properly roasted and cooled before mixing

• Spice technique: Bloom dry spices first, only add water if absolutely necessary to prevent burning

• Storage: Store in an airtight container for up to 2 weeks

• Protein boost: Add roasted edamame or roasted moong dal for extra protein

  
  

  Troubleshooting

• If mixture seems dry after air frying: Add a squeeze of fresh lemon juice and a pinch of salt

• If ragi mamra softens: Store completely cooled chevdo in airtight container immediately

Nutritional Benefits

• High protein: Daria and nuts provide complete amino acids

• Healthy fats: From nuts and seeds

• Antioxidants: Curry leaves, turmeric, and spices

• Fibre: From daria and whole ingredients

• Added minerals: Ragi mamra provides calcium and iron

• Low glycaemic: Especially as it’s oil-free

Nutritional values: If serving 3 people: 300 calories per serving, 12.3 grams of fat, 38 grams carbohydrates, 9.6 grams protein, 2.9 grams of fibre

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