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!
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.