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Helping the people of Leicester to have long and healthy lives.

Leicester City Clinical Commissioning Group

Chevdo

The ideal snack for when you’re on the go, or watching a movie at home, this crunch Roasted Chevdo is baked, not fried, but is quicker to make and healthier too!

Ingredients

  • 25g raw peanuts
  • 1 tablespoon green sultanas
  • 8 tablespoons fresh coriander (washed and chopped)
  • 30g cornflakes
  • 75g puffed rice
  • 30g bran flakes
  • 30g shredded wheat (crushed)
  • ½ teaspoon turmeric
  • ½ teaspoon chilli powder
  • 2 tablespoons rapeseed oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • A small handful of curry leaves
  • 2 tablespoons sesame seeds
  • ½ teaspoon asafoetida

Method

1 Pre-heat oven to gas mark 6, 200°C (400°F), and roast the peanuts and sultanas. In a separate oven dish roast the fresh coriander. Cook these for 10 minutes. Once the coriander has cooled crumble it up with your fingers.
2 In a large bowl mix the cornflakes, puffed rice, bran flakes and shredded wheat. Add the turmeric and red chilli powder and mix well.
3 Add the roasted peanuts, sultanas and dry coriander to the cereal mixture and mix.
4 Heat the oil in a pan and add the cumin seeds, mustard seeds, curry leaves and sesame seeds. When the seeds start to pop, add the asafoetida and mix.
5 Add this into the large bowl of cereal mixture and mix well.
6 Store in an airtight container.

Tips

  • For a different flavour and colour roast the cornflakes, puffed rice, bran flakes
    and shredded wheat in the oven for about 10 minutes.
  • Mix the chevdo with natural yoghurt for
    a different flavour.
  • Add paprika instead of chilli powder if you don’t want it spicy. This will also give the chevdo a nice reddish colour.
  • Add baked crisps (which are lower in fat) instead of fried potato crisps.
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