Chevro(Bombay Mix)

Chevda consists of a variable mixture of spicy, dried ingredients, which may include fried lentils, peanuts, chickpea flour noodles, corn or vegetable oil, chickpeas, flaked rice and curry leaves. This is all flavoured with salt and a blend od spices that may include coriander and mustard seeds.  The traditional Indian food can be eaten as part of a meal; as a standalone snack, though it is consumed with the hands. Chevdo can also be eaten with lemon sprinkled on it, tamarind chutney, Channa Batata, and Bhel. Chevdo is known by different names in different countries. It also consists of different ingredients. In England and Ireland it is known as Bombay Mix. The name originated from the city of Mumbai (formerly known as Bombay), India. Alternative, regional versions include:- In Eastern African countries with large populations of families of Indian descent, especially KenyaTanzania and Uganda, it is known as chevdo or chevra and is often prepared with some sugar sprinkled in. A variation of chevdo without root vegetables (where the potato crisps are replaced by matoke (plantain) is defined as Jainchevdo. Pawa Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat dry flakes. These flaakes of rice swell when added to liquid, whether hot or cold, as they abosorb water, milk or any other lliquids. The thickness of these flakes vary between almost transluccently thin to nearly 4 times thicker than a normal rice grain. Mamra Mamra is puffed rice. 


  • 2                 cups Chana Daal
  • 4                 medium russet potatoes
  • 3                 cups pawa or poha(rice puffs)
  • 3                 cups momra
  • 3                 finely sliced jalapeno(optional)
  • 1/4              cup raisins(optional)
  • 1                 cup peanuts
  • 1/2              cup almonds
  • 1/2              cup cashews
  • 2                 tbsp sugar
  • 2                 tsp salt
  • 1                 tsp haldi
  • 1                 tsp paprika
  • 1/2              tsp chilli powder
  • 1                 tsp dried cilantro
  • 6                 curry leaves
  • 1/2              tsp mustard seeds
  • 1/2              tsp fenugreek seeds
  • 1/2              tsp cumin seeds
  • 1                 tbsp sesame seeds
  • 1                 lt oil for frying


  1. Wash and soak the Chana Daal in cold water overnight
  2. Peel and wash the potatoes.  Grate them and soak it in cold water overnight for a few hours.
  3.  Add a teaspoon of salt to the grated potatoes.  Best Potatoes to use to make crisps are the new potatoes as they do not have too much starch.  By soaking in salted water , it adds flavour to the potatoes and helps to make the crisps, crispy.
  4. Next Morning
  5. Wash the grated potatoes two more times with cold water and drain them using a colander and sorted them on a clean  cheese cloth.  Washing the grated potatoes removes the starch.
  6. Drain the chana daal using a strainer.
  7. Pre heat the oven to 300 degree.
  8. Spread the nuts on a baking try and bake it for about 15 minutes.  Switch of the oven and let the nuts cook.
  9. Heat the oil in in a wok or a karai.
  10. To check if he oil is hot drop a potato chips in the oil.  If it rises quickly, then the oil is ready.
  11. Pat the potatoes with a dry dishcloth and then drop a handful of the potatoes in the oil.  Reduce the heat and allow them to cook till they are crispy.
  12. The potato crisps will float to the top.  Drain it in a colander.  Repeat with the rest of the potatoes.
  13. Fry the chana daal.  The daal will float up as it cooks. Fry it till it is crispy.
  14. Cook the Pawa(flaked rice)  Take half a cup of pawa and drop it in the oil, it will start to puff up.  Pawa cooks very fast, remove from the oil and drain it in the strainer.
  15. Fry the mamra the same way and drain it.
  16. Fry the sliced jalapeño, remove from the oil and drain it on paper towel
  17. Fry the raisins, remove from the oil and drain it on paper towel.
  18. Transfer everything to a large bowl.
  19. Add sugar, salt, haldi, paprika, chilli powder and dried cilantro.
  20. In a small saucepan heat 1/4 cup oil, Add curry leaves, mustard seeds, fanugreek seeds, cumin seeds and sesame seeds.  When the seeds start to pop, pour the mixture in the bowl with the rest of the fried ingredients.
  21. Mix everything together.
  22. Serve it with Ambli and lemon juice.
  23. Store it in an air tight container.
  24. Chevro will stay for a couple of months.

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