Cornflake Chevdo with California Raisins

Name: Cornflake Chevdo with California Raisins
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
Cuisine: Indian
Ingredients: 3 tbsp vegetable oil; 2 tsp fennel seeds; 15-20 curry leaves; 1 green chile, thinly sliced (optional or to taste); ½ tsp turmeric powder; 1 ¾ tsp red chili powder (or to taste); 1 tsp amchur (optional); 1 tsp sugar; 1 tsp salt (or to taste); 6 cups (200 g) cornflakes; 2 cups (73 g) potato sticks; ¾ cup (96 g) roasted unsalted peanuts or cashews; 1 cup (157 g) California Raisins

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Disclaimer: This post is sponsored by California Raisins.

I remember the first time my mom packed cornflake chevdo, a Gujarati snack mix, as a snack in my lunchbox as a kid. My entire lunch table was confused to see yellow cornflakes with raisins in my lunchbox. I was slightly embarrassed, but luckily my classmates were open-minded and many of them from immigrant families. They gave it a try and it eventually became my most prized lunchbox swap item. Chevdo is likened to a savory trail-mix that is usually served with chai or as a quick snack. There are many kinds, but cornflake chevdo is the one most Indian-American grew up with. It’s a mixture of cornflakes, raisins, potato sticks, peanuts, turmeric, and other spices. In chevdo, you want a balance of salty, sweet, tangy, and spicy so the raisins are important to provide sweetness, along with texture!

I grew up on cornflake chevdo as a kid and I love that salty, sweet combo with raisins and the salty/spicy cornflakes! I always would add extra raisins to my chevdo, mostly because my mom would make our chevdo blazing spicy, and the raisins helped negate it. Most chevdo recipes use sugar to add sweetness, but since California Raisins are naturally sweet with no added sugar, I don’t add that much sugar to my recipe and instead increase the amount of raisins.

The other flavor factors in this recipe are the spices. Fennel provides a slight sweetness, red chili gives you a little kick, amchur (dried mango powder) brings some tartness, and turmeric adds a beautiful hue to the mix. The recipe for cornflake chevdo varies from family to family and this is my family’s version.

This cornflake chevdo is surprisingly easy and to make and is the perfect snack with a hot cup of chai (or even an ice-cold beer). Elara snacks on chevdo by the fistful so I don’t make my chevdo too spicy, but feel free to increase the heat with more red chili powder or green chilis! Raisins are the perfect sweet snack, I love eating them on their own, but honestly, my favorite way to eat them are in a spicy chevdo!

Be sure to tag me on social media @milkandcardamom if you decide to make this recipe! I love seeing all your re-creations! Also if you’re looking for more ways to enjoy California Raisins raisins, check out their website for more recipes!

Cornflake Chevdo with California Raisins

Author: Milk and Cardamom
Total Time: 15 minutes
Yield: 10 1x
Diet: Vegetarian

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Description

Cornflake Chevdo- a Gujarati snack made of cornflakes, raisins, potato sticks, peanuts, turmeric, and other spices. Sweet, salty, spicy and delicious! Makes 8 cups.

Instructions

In a large pot add the vegetable oil over medium heat. Heat the oil for 1 minute and then add fennel seeds, curry leaves, and sliced green chile. Be careful when adding the curry leaves as the oil will sputter. Saute for 30 seconds or until the sputtering stops. Decrease the heat to low and add the turmeric, red chili powder, amchur, sugar, and salt to the oil and mix well for 30 seconds. Add the cornflakes, potato sticks, raisins, and peanuts and toss until well coated. Mix well over low heat for 1-2 minutes. Taste the mixture and adjust salt and spices to your liking. Remove from heat and store in an airtight container for up to 1 month.