Cereal No Chevdo
A crunchy, savory Indian snack mix made with breakfast cereals
Why This Recipe Works
This version of chevdo is a resourceful adaptation that transforms pantry-staple breakfast cereals into a classic crunchy Indian snack. It balances heat, sweetness, and tang for a perfect afternoon pick-me-up that stays fresh for weeks.
Instructions
Combine the brown rice cereal and corn flakes in a large mixing bowl.
Heat the oil in a large pot over medium-high heat until shimmering. Add the curry leaves and stir until they turn crisp and fragrant, about 30 seconds.
Add the cashews and stir frequently until they are toasted and golden, 2 to 3 minutes.
Stir in the turmeric, red chili, and raisins until the spices are well distributed and fragrant.
Reduce the heat to medium-low, then add the combined cereals, sugar, citric acid, and salt. Stir continuously for 3 to 4 minutes until the cereal is lightly toasted and evenly coated with the spiced oil.
Remove the pot from the heat and allow the mixture to cool completely in the pot—the cereal will continue to crisp as it reaches room temperature. Transfer to an airtight container and serve at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 2 weeks.
Can I make this ahead of time?
The mix can be made up to 2 weeks in advance and stored at room temperature.
