Makai no Chevdo is a gujarati snack. Packed with flavors of sweet, spicy & tangy, these chevdo is a great afternoon snack.
Back home it was a daily routine of having snacks with an afternoon tea. Tea was never served without the accompaniment of snack. But this custom has been lost in the busy lifestyle. But now it is just weekends, we have a leisure time having variety of snacks along with tea. Few years back I have posted one more dry snack Murmura
Today sharing you one of our favorite afternoon snacks, Makai no Chevdo aka cornflake snack. You can get dried flat makai in any Indian store. It is also called Makai Poha. In UAE, it is easily available in Al Adil stores in their lentils section. It comes in two varieties : white & yellow. Usually this snack is made from yellow one.
For preparing Makai no chevdo we deep fry the makai poha . Drain the excess oil very nicely. To make it more tasty , we add fried peanuts and sometimes sliced dry coconut too. And then spice it up with citric acid, powder sugar, salt & red chilly powder for flavor. Lastly it is tempered with sesame and curry leaves. I did not have any white sesame with me, so I have not done the tempering. But I am sharing the exact recipe as it is made. Informing you in advance so don’t search any sesame or curry leaves in the picture. Hehe. And to speak the truth, this makai is already fried so why add another tempering
Huma Kalim
Makai no Chevdo is a gujarati snack. Packed with flavors of sweet, spicy & tangy, these chevdo is a great afternoon snack.
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- A
- 1 Packet dried Makai poha/ corn flakes
- 1/3 cup peanut (Raw)
- oil to deep fry
- B : Spices
- 1 tsp sugar powder
- pinch of citric acid powder/neebu ke phool
- 1 tsp salt
- 1/2 tsp red chilly powder
- C : Tempering (Optional)
- 2 tbsp oil
- 1 tbsp white sesame seeds
- 1 - 2 tbsp of dry coconut
- few curry leaves
Instructions
- Heat oil in a deep pan.
- Deep fry Makai Poha in parts. Drain excess oil and keep aside.
- Deep fry the peanut & keep aside.
- In a big bowl mix together fried makai, peanuts & all the spices mentioned till combined.
- In a small pan heat 2 tbsp oil for tempering.
- Once hot, add curry leaves,coconut slices and sesame.
- Pour this temper on the prepared mix.
- Mix properly till combine.
- Store in an airtight container.
Notes
Spices like red chilly and salt can be adjusted according to taste. Tempering the Makai ka Chevda is optional
