Chex Mix Chevda
A twist on traditional chevda - a very addictive spicy-sweet indian snack food- using ingredients you can find at your local grocery store.
Servings: 8 cups
Ingredients
- 2 cups honey nut cheerios
- 2 cups rice chex mix
- 2 cups rice crispies (or murmura - rice puffs)
- 1 cup peanuts, whole peeled
- 1/4 cup oil a neutral oil like canola or avocado oil is best
- 1 Tbsp mustard seeds
- 10-12 curry leaves
- 1/2 cup raisins
- 1 tsp turmeric powder
- 1-2 tsp kashmiri red chilli powder
- 1 tsp salt
- 1 cup pretzel sticks
Instructions
- Pre-heat oven to 250F. Place all the cereals and nuts in a couple of baking trays making sure everything is in a single layer.
- Bake for about 30 minutes until they start to turn golden brown and become fragrant. Remove from the oven and set aside.
- Once the cereals are done, in a very large pot heat the oil on medium. Add the mustard seeds and allow to cook for a few minutes till the seeds start to pop.
- Add the curry leaves, it will sputter quite a bit. Give it a stir and add the raisins, turmeric, red chilli, and salt. Cook for a few more minutes till the raisins start to plump up.
- Add the toasted cereals, nuts and pretzel sticks, stir well to coat the cereal well. Turn off the heat and allow to cool to room temperature. To speed this up you can spread out the chevda onto the baking sheets to cool down.
- Store in an airtight container for up to a month!
Notes
The ratio of salt to sweet to spicy is a totally personal choice here. Feel free to play around with it to get your perfect balance.
I find the sweetness of the cheerios balances out the saltiness perfectly in this so I don't add any more sugar. But if you prefer a sweeter chevda feel free to add a few tablespoons of sugar when you mix in the rest of the cereal.