Surati Tikha Chevdo

Name: Surati Tikha Chevdo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-3 servings
Ingredients: 1 cup Poha, thick; 1/4 cup Peanut; 1/4 cup chana dal, roasted; 1/4 cup Cashew, nuts; 1/4 cup Almond, sliced; 1/4 cup Raisin; 2 tablespoons oil; 1 teaspoon Mustard Seed; 1 teaspoon Cumin, seeds; 1/4 teaspoon asafoetida; 10-12 Curry Leaf; 2 teaspoons red chili powder; 1 teaspoon turmeric powder; 1 tablespoon sugar; salt, to taste

Veg Vegan

Spicy puffed rice and snack mix — murmura (puffed rice) mixed with fried flat rice, peanuts, roasted chickpeas, fine sev, curry leaves, and a seasoning of dried red chilli, turmeric, sugar, and dried mango powder, all tossed in a small amount of oil. The Surati chevdo is spicier and crunchier than the Gujarati mamra-based mixes; the flat beaten rice (poha chips) adds a different texture layer. Made in large batches during Diwali and stored in tins; given as gifts to relatives and friends. Eaten as an all-day snack with tea; the mix of sweet, sour, spicy, and salty across different textures is the defining character of Surati snack philosophy.

Cuisines

Gujarati Surati

Best for

Snacks

Recipe

Prep: 10 min Cook: 20 min Total: 30 min 2-3 servings

Ingredients

	1 cup	Poha , thick
	1/4 cup	Peanut
	1/4 cup	Chana dal , roasted
	1/4 cup	Cashew , nuts
	1/4 cup	Almond , sliced
	1/4 cup	Raisin
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1/4 teaspoon	Asafoetida
	10-12	Curry Leaf
	2 teaspoons	Red chili powder
	1 teaspoon	Turmeric powder
	1 tablespoon	Sugar
	—	Salt , to taste

Instructions

1 Dry roast the poha in a large pan over medium heat until they become crisp. Remove and set aside.
2 In the same pan, heat oil and add mustard seeds. Allow them to splutter.
3 Add cumin seeds, asafoetida, and curry leaves. Sauté briefly until fragrant.
4 Add peanuts, roasted chana dal, cashew nuts, and sliced almonds. Roast until they turn golden brown.
5 Add raisins and sauté for another minute.
6 Lower the heat and add red chili powder, turmeric powder, sugar, and salt. Mix well.
7 Add the roasted poha to the pan and mix everything gently until the poha is evenly coated with the spices.
8 Continue to cook for another 2-3 minutes on low heat, stirring occasionally.
9 Remove from heat and let it cool completely before serving or storing in an airtight container.

Tips

Store in an airtight container to maintain crispiness. Adjust the spice level to your preference by varying the amount of red chili powder.