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Namkeen oats papad chevdo

Prep Time 15 minutes
Cook Time 15 minutes
cooling the oats papad chevdo 10 minutes
Total Time 40 minutes
Course Snacks
Cuisine diabetic friendly, Fusion, Vegan, Vegetarian


  • 1 wok heavy bottomed


  • 1 tbsp cooking oil
  • 10 -15 cashew nuts
  • 1/4 cup peanuts
  • 2-3 papad
  • 10-12 curry leaves
  • 2 cups oats Rolled oats

For the flavours

  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp chaat masala
  • 1 pinch citric acid or use aamchur powder
  • salt to taste
  • 2 tsp powdered sugar


Roasting the mix

  • Add the oil to heat in a heavy bottomed nonstick wok.
  • Roast the peanuts and the cashew nuts till crunchy.
    roasted nuts
  • Remove and add to the mixing bowl.
  • Tear the papad into pieces, and roast in the leftover oil that coats the wok.
  • Add this to the same mixing bowl.
  • Once they have small bubbles and turn crunchy, remove and add to the curry leaves to roast.
  • Add to the mixing bowl and toss it around. Sprinkle the turmeric powder as it coats better now.
  • Now slow roast the rolled oats till crunchy.
  • To the roasted oats sprinkle red chilli powder, chaat masala, citric acid and salt and toss the mix well.
    Oats chevdo seasoning.
  • Add the nuts and seeds roasted to this mix.
    Indian chevdo
  • Cool the namkeen chevdo till room temperature and then add the powdered sugar.
    making chevdo
  • Now mix all roasted ingredients together.
    Indian trail mix
  • Once cooled store in airtight jars for a snack.
    Namkeen oats papad chevdo
Keyword chaat recipes, Roasted recipes, vegan
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