Chevda | Spekko Rice
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A traditional Indian dish, to be shared and enjoyed amongst friends and family.

  • Serves: 8
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    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


    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.

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