Chevdo (Bhuja Mix): Homemade Gujarati Snack Mix (ચેવડો)

BHUJA MIX

BHUJA MIX

The Gujarati Kitchen

Servings

4

Prep Time

35 minutes

Cook Time

10 minutes

A classic Indian snack that is well known all around New Zealand. This recipe allows you to make your own small amount at home. Make up small bags for the family to take with them as snack food on the run.

Ingredients

  • 3 cups sev, see recipe page 254
  • 1/2 litre oil, for deep frying
  • 1/2 cup peanuts
  • 1/4 cup cashew nuts, halved
  • 2 tablespoons sultanas
  • 1 tablespoon oil
  • 1/2 teaspoon black mustard seeds
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon fennel seeds
  • 2 tablespoons fresh coriander, chopped
  • 6-8 fresh curry leaves
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon turmeric powder
  • 1 cup cornflakes

Directions

  1. Make sev, see recipe on page 254.

  2. Heat oil in wok on high heat. Deep fry peanuts for 1-2 minutes or until browned. Deep fry cashews for 20 seconds or until lightly browned. Deep fry sultanas for 20 seconds.

  3. In large saucepan, heat oil on a medium heat, add mustard seeds and fry for 30 seconds or until popping. Add sesame seeds, fennel seeds, coriander and curry leaves. Stir fry for 50 seconds or until ingredients are lightly brown. Add sugar, salt, chilli and turmeric. Stir to infuse masala and take off heat.

  4. Add cornflakes, peanuts, cashew nuts and sultanas to saucepan and mix to combine. Transfer to an large bowl and combine with sev. Store in an airtight container 3 weeks.

Chevdo: the bhuja mix everyone knows

If you've ever grabbed a bag of bhuja mix from the supermarket, you already know chevdo. It's the classic crunchy, savoury Indian snack that's well known all around New Zealand, and in Gujarati homes it's always in a jar somewhere in the pantry.

This recipe lets you make your own small batch at home, so you can get the mix just how you like it. Make up small bags for the family to take with them as snack food on the run: in lunchboxes, on road trips, or for the drive home after a visit.

Tips for the best chevdo

  • Cook each part separately. Different ingredients crisp at different speeds, so cooking them one at a time means everything comes out evenly crunchy.
  • Drain well. Drain everything on paper towel so your mix stays light, not greasy.
  • Let it cool completely. Mix and store your chevdo only once it's fully cool. Any warmth left in it turns to moisture, and that softens the crunch.
  • Store it airtight. Keep it in an airtight jar or container and it stays crisp for weeks.

A homemade Diwali gift

With Diwali coming up, chevdo makes a lovely homemade gift. Fill small cellophane bags or jars, tie them with ribbon, and pop one in each sweet box. Serve it with chai alongside our fafda and dhokla, or see our family Diwali menu for more festive snacks.

Made this recipe? Tag us on Instagram @the.gujarati.kitchen. We'd love to see your chevdo!

Love this recipe? You'll find more of our family favourites in our award-winning cookbook, A Little Bit of This, A Little Bit of That.
Over 100 Gujarati dishes Mum has cooked for our family for decades, finally written down with exact measurements.
Get your copy of the cookbook here →
Prefer it on your phone? Get the ebook →

Hands holding the Gujarati cookbook A Little Bit of This, A Little Bit of That on a table with chai

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