Cereal Chevdo – Savory Cereal Snack
Savory snack made out of cornflakes, rice crispy, kix cornmeal cereal and crunchy potato sticks flavored with spices, curry leaves and mixed with sautéed peanuts, cashews, dalia (Split Roasted Chick Peas), raisins
Who says cereal can only be eaten with milk?!?! Being an Indian, I try to add spices to everything I guess. This vegan and gluten-free recipe is an example of my love of spicy/savory snacks. I enjoy a big bowl of this with a cup of masala chai literally anytime of the day! I love making this as one of the Diwali snacks instead of deep fried chevdo along with chakri and thikhi sev!
This Cereal Chevdo – Savory Cereal Snack is extremely simple to make. I love using cornflakes, rice crispy, kix and crispy potato stick along with nuts and raisins. Spice it up with basic spices to take it to the next level! Serve it with some masala chai to make your tea time fun!! It is super easy to make in big batches. And a good thing is it stays fresh for weeks in an air tight container. I absolutely love it. I actually keep a big container of this goodie at my work desk for quick bite option!!
It is one of my family favorites! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy and Healthy Eating!
Cereal Chevdo – Savory Cereal Snack
Ingredients
- 6 cup Cornflakes
- 3 cup Kix Cereal
- 3 cup Rice Crispy
- 5 cup Fried Potato Sticks UTZ potato sticks are the best!!
- 1 cup Raw Cashew
- ¾ cup Peanuts without skin
- ⅓ cup Dalia (Split Roasted Chick Peas)
- ½ cup Raisins
- 2 tsp Turmeric Powder
- 1 tbsp Salt
- 2 tbsp Kashmiri Red Chili Powder use less if making it kid friendly, if using regular red chili powder add only 1 tbsp
- 1 tbsp Sugar Optional
- ¼ cup Peanut Oil
- 10-15 Curry Leaves
Instructions
- Add oil to the big wide heavy bottom pan. Once warm, add curry leaves, peanut and cashews. Saute on medium heat until golden brown, stir it frequently making sure it does not get burn.
- Add dalia and raisins to the pan and saute on medium heat for 3-4 minutes, stir it frequently making sure it does not get burn.
- Add cornflakes, rice crispy, kix cereal, kashmiri red chili powder, salt, turmeric powder and sugar. Mix it gently until the cereal is coated with spices.
- Add crispy potato sticks to the chevdo and mix gently.
- Take it off the stove and let it cool down. Once cooled down, serve it with a cup of masala chai! It stays good for 3-4 weeks in an air tight container.
