Chevda

A traditional Indian dish, to be shared and enjoyed amongst friends and family.

• Serves: 8
• Difficulty: easy
• Prep time: 10 mins
• Cooking time: 30 mins

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Ingredients

1kg Potatoes
Red and yellow food colouring
1 litre Oil
500g Spekko Long Grain Parboiled Rice
1kg Peanuts
250g Almonds
5ml (1tsp) Cumin seeds
15ml (1tbsp) Fennel seeds
15ml (1 tbsp) Poppy seeds
500g Cornflakes
15ml (1 tbsp) Chilli powder
15ml (1 tbsp) Sugar

Method

1. Preheat the oven to 180 °C.
2. Peel and grate potatoes.
3. Divide potatoes into two portions, colour one half red and the other green.
4. Heat oil in a deep pan. Then, in a frying basket or a fine wire slotted spoon, fry Spekko Rice a little at a time until puffed up. Set aside.
5. Then fry peanuts until light brown. Set aside.
6. Fry the potatoes until crisp. Set aside.
7. In a large ovenproof dish, add almonds, cumin, fennel, poppy seeds with a tablespoon of oil and allow to toast for 20 minutes on a moderate heat.
8. Remove from oven, lower heat to 160 °C.
9. Mix rice, peanuts, potatoes, almond and seed mixture, cornflakes, chilli powder and the sugar. Return to the oven and bake for 10 minutes.
10. Allow to cool and store in an airtight container.