A modernized version of the Chevdo my grandma used to make. This recipe uses easy-to-find cereals, and I rely on baking more than frying, so the results are not overly oily. Baking also simplifies the recipe. The results are a snack food familiar to any Gujarati, or anyone who has enjoyed a cereal-based snack mix.
Prep time: PT5M
Cook time: PT20M
Total time: PT25M
Rating
5 stars (3 reviews)
Keywords
chevda, chevdo, snack mix, spicy snack mix
Ingredients
2 cups cornflakes
1 cup rice krispies
1/2 cup raw cashews
1/2 cup raw peanuts
2 Tbsp oil
2 Tbsp golden raisins
15-20 curry leaves
1 Green chilies (sliced)
1/2 tsp turmeric
1/2 tsp salt (or to taste)
1/2 tsp red chili powder (or to taste)
1/4 Tbsp cumin
1/3 Tbps coriander
1/3 tsp hing (asafoetida)
1/8 tsp citric acid (see notes for substitutions)
1/2 Tbsp sugar (optional)
Categories
Snack
Cuisine
Indian
Steps
Preheat oven to 350°F.
Add cornflakes, rice krispies, peanuts, cashews in a single layer to a baking pan. Bake 8-10 minutes, stirring halfway through. Keep a close eye on it to make sure it doesn’t burn.
Remove from oven and allow to cool. Reduce the oven temperature to 200°F.
In a small bowl, mix dry masalas: chili powder, turmeric, salt, hing, cumin, coriander and citric acid. Set aside.
Heat 2 tablespoons of oil. Fry the curry leaves until they are crispy, about 15-20 seconds. Remove from oil.
Add the raising to the oil. Fry until they puff up, about 20 seconds. Remove from oil.
Fry the green chilies in the oil, until dry and crisp. About 45 seconds to a minute. Remove from oil.
Let the oil cool so that it is warm but not hot. Measure 1 1/2 tablespoons of oil. Pour into the bowl with the masala mix. Stir well.
Transfer masala oil onto the baking sheet, toss gently to distribute the oil evenly. Sprinkle over the raisins, chilies and curry leaves. Mix well.
Bake at 200°F for 10 minutes.
Remove from oven. Top with sugar, stir gently to mix. Let cool completely.
