Chevdo - roasted

Chevdo - roasted

Category: Starter/snack, Snack/side dish | Serves: 8

Prep time: 5 minutes | Cooking time: 15-20 minutes


50g/2oz cornflakes 

50g/2oz oat flakes with fruit

25g/1oz bran flakes

25g/1oz roughly crushed shredded wheat

25g/1oz raw peanuts

1 tablespoon sultanas

75g/3oz puffed rice

175g/6oz roasted daria (channa)

2 tablespoons rapeseed oil

1 dried red chilli

1 x 2.5cm/1in cinnamon stick

3 whole cloves

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 teaspoon sesame seeds

1 teaspoon coriander seeds

1/2 teaspoon asafoetida

1/2 teaspoon turmeric powder

5 tablespoons fresh coriander, chopped

1 teaspoon sugar

2 tablespoons lemon juice

1/2 teaspoon chilli powder

  1. Pre-heat the oven to gas mark 6, 200°C (400°F). Mix the corn flakes, oat flakes and bran flakes, shredded wheat, peanuts, sultanas, puffed rice and daria. Transfer the mixture to a large baking tray and place in the oven for about 10 minutes.
  2. Heat the oil in a large saucepan, add the dried red chilli, cinnamon and cloves, along with the mustard, cumin, sesame and coriander seeds.
  3. When the seeds start to pop, add the asafoetida, turmeric, coriander, sugar and lemon juice. Turn the heat off and add the cereal mixture and chilli powder and mix well. Store in an airtight container for up to 3-4 weeks.

Cook's tips

  • For a healthy snack, serve with finely chopped onions and tomatoes. Add extra lemon juice and chillies to taste.

Nutritional information

Roasted Chevdo