Baked Granola Chewra

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • Section 1:
  • 1/4 cup Margarine or Oil
  • A few Curry Leaves
  • 1/2 cup tightly packed Brown Sugar
  • 1/4 tsp Red Chilli powder
  • 1/8 tsp Ginger paste
  • Pinch of Hing
  • 1/2 tsp Salt
  • Section 2:
  • 3 cups rolled Oats (not instant)
  • 1 cup Rice crispies
  • 1/4 cup roasted skinless Peanuts (optional)
  • 1/4 cup sweetened desiccated Coconut (thick strips)
  • 1/4 cup finely chopped hard Dates or whole Raisins or chopped Apricots
  • 1/8 cup hulled Sunflower Seeds

How to Make Baked Granola Chewra

  • Bake the rolled oats in oven for 10 minutes at 350 degrees Fahrenheit.
  • When cool, mix the oats, and other ingredients in section 2 in a large mixing bowl.
  • Separately in the oil, on low heat, fry the curry leaves, ginger, chilli powder and hing.
  • Then add brown sugar and salt and stir over heat till it melts and tiny bubbles start to appear. Turn off heat.
  • Very carefully pour the hot mixture in a thin stream over the dry ingredients in the bowl, while simultaneously stirring.
  • If the mixture is too wet and you want a drier chewra, quickly add more rice crispies and stir.
  • Place the mixture on a greased baking tray and put into the warm oven for 10 minutes to make it crisp.
  • Allow to cool to room temperature before putting away in air tight container.