This ultra festive Panchratan Boondi Chevdo is a crunchy snack packed with masala boondi, sadi sev, poppy seeds, nuts and coconut flakes - my five “jewels”. It’s sweet, tangy and gently spicy. I use my colourful spinach and beetroot masala boondi here, but any savoury boondi will work.

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Important Ingredients Notes
Let's Make It Together
Getting The Flavour Balance Right
Storage
📖 Recipe

I have quite a few chevdo recipes on the blog, but this one is especially boondi-led. Unlike my cornflakes chivda, where the makai is the main event, or my Kenyan chevdo, which has its own East African Gujarati style, this version is packed with masala boondi, sev, white poppy seeds and coconut for a more colourful, loaded crunch.

For lighter versions, you can also try my cereal chevdo, quick farali chevdo or matoke no chevdo.

They're perfect with a cup of authentic Indian milk tea.

Important Ingredients Notes

You’ll find the full ingredients list with measurements in the recipe card below, but these notes are worth reading first. They explain the small ingredient choices, swaps and texture cues I’ve learnt from making this recipe.

Colourful boondi, sev, poha, nuts, spices and sugar in small bowls.

Masala boondi

I use my homemade colourful masala boondi because the different colours make the chevdo especially pretty. Plain masala boondi works perfectly well too, whether you make it at home or use store-bought. Remember to adjust the seasoning of the chevdo based on the flavours already added to the boondi.

Poha

Both thick and thin poha can be used. For the crispiest result, I prefer to deep-fry it. The poha should puff and become crisp while remaining fairly pale. I also use it in my poha chevdo.

Sadi sev

My homemade sadi sev adds a finer, lighter crunch alongside the larger boondi and poha.

Coconut flakes

I use coconut flakes rather than desiccated coconut as they stay distinct in the mixture and add another proper crunchy element.

Limbu na phool

Limbu na phool, or citric acid, gives chevdo its characteristic tang without introducing moisture.

I crush it slightly before adding so the sour flavour distributes more evenly through the mixture.

Raisins

These give little pockets of sweetness that work particularly well with the salty, tangy seasoning.

Let's Make It Together

You can find a full video below in the recipe card.

Spice powders and sugar mixed in a white bowl.

Mix together the seasoning: Combine all spices and poppy seeds into a large bowl and combine thoroughly with mixture

A female hand is holding a sieve with deep fried puffy poha over the kadai.

Separately deep fry the chevdo ingredients: I like to start with whole spices and curry leaves to infuse the oil with flavour, before frying the nuts, poha and coconut flakes.

A female hand is sprinkling spice mixture on fried poha and nuts using a spoon.

Add the seasoning: Mix well.

Indian boondi snack in a stainless steel wide plate on brown wooden surface.

Add boondi and sev: First allow to cool then add boondi and sev. Adjust flavouring if required.

Getting The Flavour Balance Right

This chevdo should taste sweet, tangy and gently spicy, rather than having one flavour overpower everything else.

Crushing the limbu na phool before adding it is a small step that makes a difference. Larger crystals can leave some handfuls noticeably sour while others barely taste of it.

I always give the finished chevdo another taste once it has cooled too. The seasoning settles as it sits.

Storage

Let the chevdo cool completely before transferring it to an airtight container.

Stored somewhere cool and dry, it keeps well for up to 2 weeks.

The important thing is not to seal it while any of the fried ingredients are still warm, as trapped steam will soften the mixture.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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📖 Recipe