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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Savory Chickpea Snack Mix

Chana Chivda

(48 reviews)
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This snack is a favorite during the monsoon season, paired with a hot cup of chai. The curry leaves add a lovely aroma, and the chickpeas are delightfully crunchy—perfect to nibble on while enjoying the rain.

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Savory Chickpea Snack Mix
Prep time:10 mins
Cook time:30 mins
Total time:40 mins

Protein

8g

Carbs

20g

Fat

12g

Calories

210 kcal

Servings:
6
VeganGluten FreeDairy Free

Ingredients

canned chickpeas2 cups
(drained, rinsed, and thoroughly dried)
raw peanuts0.50 cup
raw cashews0.50 cup
sunflower seeds2 tbsp
pumpkin seeds2 tbsp
neutral oil2 tbsp
curry leaves12 fresh
saltto taste

Spices

mustard seeds1 tsp
ground turmeric0.50 tsp
red chili powder0.50 tsp
chat masala0.50 tsp
(optional)

Directions

Prepare the Chickpeas

  1. Preheat your oven to 400°F (200°C).
  2. Spread the dried chickpeas on a baking sheet lined with parchment paper.
  3. Drizzle 1 tablespoon of oil over the chickpeas and toss to coat evenly.
  4. Roast in the oven for 20-25 minutes, shaking the pan halfway through, until crisp and golden.

Toast the Nuts and Seeds

  1. In a large skillet, heat the remaining 1 tablespoon of oil over medium heat.
  2. Add the mustard seeds and let them crackle for about 30 seconds.
  3. Add curry leaves and stir until they are crisp.
  4. Add peanuts, cashews, sunflower seeds, and pumpkin seeds.
  5. Stir continuously for 5-7 minutes until the nuts turn golden and fragrant.
Chef's tip: Keep stirring the nuts and seeds to prevent burning and ensure an even toast.

Combine and Season

  1. Add the roasted chickpeas to the skillet with the nuts and seeds.
  2. Sprinkle turmeric, red chili powder, chat masala (if using), and salt over the mixture.
  3. Toss everything together to coat well with the spices.
  4. Allow the mix to cool completely before storing it in an airtight container.
Chef's tip: Cooling ensures that the mix stays crunchy when stored.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.