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Chex Chevdo | Indian Spiced Chex Mix

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Chex Chevdo is a modern twist on a classic. It blends a mix of textures and Indian flavors into a subtle yet rich snacking experience. It’s a perfect snack mix for Diwali or any time of year.

About the Recipe

Chex Chevdo

Chevdo is ubiquitous in my house and there are so many different kinds. I created Chex Chevdo because I was looking for a chevdo I could easily create with items from a US supermarket. 

Chex Mix is a very common snack mix, and I took heavy inspiration from the classic Gujarati chevdo and chex mix recipes.

Chevdo is a perfect snack to serve alongside cha, or to put in your child’s lunchbox. Although, like many schools, my child’s school does not allow nuts. So I often substitute pepitas and sesame seeds or simply omit them.

Placing a curry leaf on a jar of Chex chevdo


Ingredients of Chex Chevdo
Ingredients: hing (asafoetida), golden raisins, amchoor, honey, red chili powder, oil, turmeric, salt, curry leaves, amchoor, cashews, peanuts, pretzel sticks, and three kinds of Chex (wheat, rice, corn).

3 kinds of Chex: Wheat, rice, and corn: Use a combination of all three kinds if you like. They provide a variation in taste and texture. Or use your favorite.

Pretzel Sticks: add a contrast in shape and flavor. The neutral salty flavors of the pretzel works really well coated in Indian spices.

Raw Cashews and Raw Peanuts: if you don’t have raw, you can use roasted but it will have a little extra flavor that will compete with the spices. You can also skip these, or use your favorite nuts or seeds to substitute. Pumpkin seeds and sunflower seeds are great substitutions if someone has a nut allergy.

Honey: adds the sweetness to balance the spices, and helps to coat the mixture better than sugar does.

Spices: cumin, dhana jeeru, amchoor, turmeric, chili powder: provide the Indian flavor backbone. Uses spices common to chevdo.

Chevdo arranged for Diwali


  • Swap honey for maple syrup (equal amount)
  • Use pepitas and sesame seeds for a nut-free version
  • Experiment with any nuts of your choice
  • Introduce traditional ingredients like sev or makhana
Chex chevdo closeup

Storing Chevdo

To maintain freshness keep the mixture in an airtight container at room temperature for up to a month. If the chevdo starts to become soft, you can revive its crispiness by returning it to the oven at 250°F for 20 minutes.

Chex Chevdo is a modern twist on a classic. It blends a mix of textures and Indian flavors into a subtle yet rich snacking experience. It’s a perfect snack mix for Diwali or any time of year.

Chex chevdo in a jar for storage.
Chex Chevdo

Chex Chevdo | Indian Spiced Chex Mix

Chex Chevdo is a modern twist on a classic. It blends a mix of textures and Indian flavors into a subtle yet rich snacking experience. It’s a perfect snack mix for Diwali or any time of year.
5 from 7 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack
Cuisine Indian
Servings 24
Calories 197 kcal


  • 2 cups corn Chex
  • 2 cups rice Chex
  • 2 cups wheat chex
  • 1 cup pretzel sticks
  • ½ cup raw cashews
  • 1 cup raw peanuts
  • ½ cup golden raisins
  • 40-60 curry leaves
  • 1 tsp red chili powder
  • cup honey
  • cup oil
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 Tbsp dhana jheera or 1/2 Tbsp cumin powder + 1/2 Tbsp coriander powder
  • ¼ tsp hing
  • 1 tsp amchoor


  • Preheat your oven to 250°F.
  • While the oven is heating, in a large bowl, combine corn chex, rice chex, wheat chex, cashews,peanutss, and pretzel sticks. Stir and set aside.
  • Heat the oil in a skillet over medium heat. Add the curry leaves and fry until crispy, about 8 seconds. Use a slotted spoon to remove the curry leaves from the oil.
  • Using the same oil, fry the golden raisins. Remove the raisins from the oil when they puff up, about 10-20 seconds.
  • Transfer the hot oil from the pan to a medium-sized, heat-safe bowl. While the oil is still hot, add dhana jeera, turmeric, hing (asafoetida), and red chili powder. Stir to combine and remove any lumps. Add salt and amchoor and stir again. Add about 1/3 of the fried curry leaves to the mixture.
  • Add the honey to the mixture. Stir well to incorporate.
  • Pour about 1/3 of the sauce over the dry ingredient mix. Stir to coat. Repeat with another 1/3, then the remaining sauce. Add the golden raisins and stir to distribute.
  • Transfer the mixture to two parchment-lined baking sheets. Spread the remaining curry leaves evenly over the top. Add some additional chili powder if desired. Mix with a spatula.
  • Bake in 250°F oven for 30 minutes. Halfway through cooking, stir the mixture.
  • Allow to cool for at least 15 minutes before serving. The mixture will become crisp as it cools.



Calories: 197kcalCarbohydrates: 31gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 279mgPotassium: 178mgFiber: 4gSugar: 8gVitamin A: 422IUVitamin C: 37mgCalcium: 76mgIron: 8mg
Keyword chevdo, gujarati food, Indian Fusion
Tried this recipe?Let us know how it was!
Categorized as Snack


  1. 5 stars
    Your blend of Indian spices has taken the humble Chex Mix to a whole new level. Indian Spiced Chex Mix has become a new favorite, and I’ll be making it again and again.

  2. 5 stars
    I made this as a snack for games night and it was a big hit!!
    All our friends kept grabbing a handful in between deals and they loved it.
    I followed your recipe exactly and it came out so tasty.
    We couldn’t find dhana jheera so I used your suggested alternative and the flavor was perfect 🙂

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