This Cornflake Chevdo waiting in the draft mode since last year! Instagram glitched and the reel I shot disappeared, I was disappointed and eventually forgot about the whole recipe.  I must have made the chevdo a hundred times over after that, but  kept forgetting to make a video.  

Cornflake chevdo is a crunchy, sweet, and savory snack that is a steady Gujarati -Marathi tea-time staple made with raw corn flakes ( not cereal!), puffed rice (again not cereal) nuts, raisins, and basic pantry spices.  This recipe is simple, easy, and comes together in under 30 minutes, makes a great portable snack, adjust the spices and tempering with what you have handy.  

I know that many prefer to make this with the popular breakfast cereal brands roasting not frying etc. but let me tell you the best chevdas are born when the main ingredients are fried and then seasoned with salt, sugar chili powder, and turmeric,  with fried raisins that last like toffee, crispy golden seasoned peanuts and cashews we all fight over, and finally topped off with a seasoning of mustard seeds, limbdi/kadi patta and fried green chili rings.

My Mum used to make it with just fried flakes or sometimes adding fried poha (flattened rice flakes) or homemade potato stix, and my SIL makes it with mumra (puffed rice).  

This is a farari recipe suitable for fasting. Enjoy this crunchy Cornflakes Chevdo this Diwali and you’ll be hooked!  Vegan, gluten and dairy-free.

Ingredients:

• 4 cups Makka Poha (Corn Poha I use the Bansi Brand) 
• 2 ½ cups Mumra /Puffed Rice 
• 1/2 cup whole cashews
•  1 cup whole red/pink peanuts with skin 
•  Oil for frying 
•  A metal sieve or a large spider spoon 

 Flavoring Mix: 

•  2 tsp. turmeric powder 
•  1 tbsp. Kashmiri red chili powder (or to taste depends on the heat of the chili) 
•  1 tbsp. salt or to taste 
•  1 tbsp. white sugar (you can grind the sugar in a coffee grinder)

 Tempering (vagar):

•  1/3 cup oil (leftover from frying the corn flakes/peanuts etc.) 
•  1/2 tsp asafetida  
•  1 tsp mustard seeds 
•  1 tbsp cumin seeds
•   8-9 sprigs of Limri /curry leaves
•   5 Thai hot peppers cut into rings.   
•   1.5 cups chopped cilantro leaves. 
•   ¼ cup white sesame seeds 
•   ½ cup golden raisins  

Method:

1. In a large wok or heavy-bottomed pan or a wok, add 3 tbsp. oil and ¼ tsp or less of turmeric powder, roast the puffed rice on medium-low heat till they are crispy (approximately 3-5 mins).  
2. If you crush one between your fingers it should snap with a crunch. 
3. Transfer these to a large bowl and keep aside.  
4. Wipe down the wok, heat about 3 cups of oil on medium heat, using a metal sieve, fill it with 1/2 cup of the maize corn flakes and lower it into the oil, then using a slotted spoon swish it around and the flakes will puff up in 4 seconds, using a sieve makes it easier to scoop them up before they burn, transfer them the lined tray and sprinkle ¼ tsp of the flavoring mix after each batch. Repeat with the rest of the flakes. 
5. Once the oil is drained, transfer to the same bowl as the puffed rice.
6. Next fry the cashews first and then the peanuts and on low heat – watch them closely so they don’t burn, just about under 40 seconds, they should turn golden and crunchy (approximately 3-4 mins. Transfer these to the bowl with corn flakes and puffed rice, seasoning as you go so that the flavoring coats the cornflakes, puffed rice, nuts and does not slide off the mixture to the bottom of the container.
7. Next, using the sieve or working fast, fry the cilantro, and green chilies and add them to the mix.In the same pan and oil, on medium heat, add rai/mustard seeds (the oil will look slightly discolored from frying the peanuts, but it is still good to use) once it pops and add the curry leaves, stir with a wooden spoon until the leaves are crispy, then add the sesame seeds and raisins.
8.  Pour this tempering over the cornflake/puffed rice mix.
9. Transfer everything to a larger container or pan where you can toss and turn the mixture.
10. Toss everything gently so that you don’t crush the cornflakes, until well mixed, adjust seasoning if needed, cover and leave all the flavors to develop, next day toss well again and store in an airtight container.