Kenyan Chevdo is an amazing savoury snack mix | Sanjana.Feasts

Soak chana dal in hot water for around 3 hours, then drain and pat dry with a kitchen towel.

Heat oil to approximately 180 degrees Celsius (355 degrees Fahrenheit).

Fry chana dal for about 3-4 minutes until crispy but not browned.

Fry moong dal for a couple of minutes using a metal sieve due to their small size.

Fry red skin peanuts for about 90 seconds.

Fry cashews until they are lightly browned, being careful not to let them brown too much as they continue to cook after being lifted out of the oil.

Fry puffed rice (pava) for a few seconds until they puff up.

Fry fresh curry leaves until translucent and crispy.

Prepare the seasoning powder by mixing chili powder, ground turmeric, citric acid (pounded to a fine powder), fine salt, and caster sugar in a pestle and mortar.

Sprinkle the seasoning mix over the potato sticks and ridgecut crisps.

Layer the fried pava with seasoning to ensure even distribution.

Crush the fried curry leaves between palms to release their flavor.

Add sultanas (or raisins) to the mix.

Combine all fried dals, fried nuts, and remaining curry leaves with the seasoning.

Toss everything together with clean hands, crushing larger crisps to ensure uniform size.

The final chevdo should have a beautiful sunset orange color.

Equipment Needed

Spice Level: