Chevdo is traditional Gujarati and Maharashtrian snack recipe which is deep fried rice flakes and corn flakes.
Cooking Time: Appr. 10 Minutes
Serves: 10 People
2 cup uncooked dried corn flakes (maize poha)
1 cups rice flakes/poha (puffed rice)
¼ cup raw peanuts
1½ tablespoon sugar
1 teaspoon red chilli powder
1 spring of curry leaves
Salt to taste
Oil for deep frying
1. Heat the oil in a heavy bottom pan. Add one uncooked dried corn flakes (maize poha) when a corn flake dropped in oil and rises up to the top in a couple of seconds, that means oil is heated properly. Fry the corn flakes in the oil in small batches to the pan as when it is cooked it will rise in size. They will only take few seconds to turn slightly golden brown. Use the big slotted spoon or big metal handled sieve (you can the corn flakes keep in the sieve while you are frying) to take them out of the oil and spread onto paper towels to soak the excess oil. Don’t allow it to turn brown.
2. Now repeat the same process for frying the rice flakes but rice flakes will be white when they pop up. Use the big slotted spoon to take them out of the oil and spread onto paper towels to soak the excess oil. Don’t allow it to turn brown.
3. Fry the peanuts for 30 secs and Use the big slotted spoon to take them out of the oil and spread onto paper towels to soak the excess oil. Don’t allow it to turn brown.
Turn off the heat and remove the curry leaves from the spring and add to the oil. Take them out of the water immediately.
4. Now mix everything together along with red chilli powder, salt and sugar. Mix well the chevda.
5. Keep the chevda in airtight container.
Serve the chevda as a snack with cup of tea.
You can use cereal corn flakes, toast the rice flakes and peanuts to make healthy chevda without frying.
This is a basic chevda recipe but you can make variation ways. You make chivda recipe in varieties like adding roasted or fried cashew nuts, roasted and then fried chana dal, dried and then fried cooked leftover rice, etc…