Cornflake Chevdo from Milk & Cardamom


  • 3 tbsp vegetable oil
  • curry leaves
  • 1-2 tsp fennel seeds
  • red chili powder
  • 1 chili, green (optional)
  • ¼ tsp turmeric powder
  • sugar
  • salt
  • Wots Kenyan Chevdo Original, 350g
  • California Raisins, 157g 
  • Cornflakes, 200g
  • Roasted peanuts
  1. Heat pot and add the vegetable oil, and add curry leaves, fennel seeds, and sliced green chili. 
  2. Sauté.
  3. Reduce heat and add the red chili powder, amchur, turmeric, sugar, and salt.
  4. Add Wots Kenyan Chevdo Original, raisins, cornflakes, and peanuts and toss.
  5. Mix well over low heat for 1-2 minutes. 
  6. Serve. 

Note: Leftovers can be stored for up to 30 days.

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