This was a total invention one morning in my kitchen. Milk and cornflakes is supposed hubby’s daily breakfast , as usual I made it for him and then all of a sudden he felt like having Maggie and ditched the poor cornflakes .
I hate Milk and cornflakes , but had no mind to waste it, so made a quick smoothie adding one banana, 2 tsp honey and a tsp of vanilla essence ..
It was indeed a very sumptuos and a filling substitute in place of the regular breakfast . We felt full for almost 3 hrs after having a tall glass of this smoothie.
MaKaai Chiwda | Cornflakes mixture is a very famous snack made in most Gujrati and Maharashtrian households . It is loved by all age groups and makes a perfect accompaniment for evening tea or coffee. Kids love to munch on as an after school snack .
Makaai chiwda is a popular snack made during Diwali. It is very easy to prepare this snack in bulk and makes it easy for distribution as well .
This makaai poha/ cornflakes is different from the cereal / breakfast cornflakes. This is not a ready to eat version . Makai poha is raw and needs to either deep fried or air fried .
The makaai poha has to be deep fried in hot oil until it puffs up beautifully and then the necessary spices and salt are added to make a classic tea time snack . We add groundnuts, roasted gram, curry leaves and also some roasted dry fruits for added taste and texture.
Some more popular Chiwda / Mixture variants from my blog
I have tried to make a version of this makaai chiwda by trying to shallow fry it ,but the outcome isn't satisfying. The corn flakes remain uncooked and turn out soggy spoiling the entire palate .
Originally this post was published on 13th October 2017 with just the recipe, today (14th October 2022) exactly 4 years later,I have updated the blog post with some more exciting recipes and also a video post on making of this chiwda. Hope you all will like the updated version of this post and make this yummy snack for Diwali this year .
Preparation Time : Nil Cooking Time : 20-25 mins Complexity : Simple
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500gms makaai poha / raw cornflakes
2 tsp red chilli powder
100 gms groundnut
50 gms chutney dhall / fried gram dhall / pottukadalai
handful of fresh curry leaves
8-10 cashews (optional)
10-12 almonds (optional)
salt as needed
pinch of asafoetida / hing/perungayam
1 tablespoon powder sugar
Oil to deep fry.
Method
Heat the oil in a deep kadai / frying pan.
Put in one small piece of cornflakes and see if it sizzles up immediately . If it does,then the oil is heated to correct temperature. if it doesnt sizzle up,wait for a few mins and repeat the test.
Fry the makaai /cornflakes in small batches depending on the size of your frying pan .
Drain it and put it in a huge vessel .
Fry the groundnuts in the same oil until brown and crisp.Drain and put it on top of the fried cornflakes.
Fry the fried gram/chutney dhall in the same oil until crisp.Drain and put it on top of the fried cornflakes.
Fry the curry leaves very carefully as it will splutter when put in oil,drain and add that also to the cornflakes.
If using almonds and cashews, fry them also at this stage and keep aside.
Lastly,add the required amount of salt,red chilli powder,turmeric,asafoetida and powdered sugar and thoroughly mix it by shaking the vessel in which you have collected for about 2-3 mins.
This step ensures even mixing of the spices with the entire batch of cornflakes,groundnuts & fried gram.
Store in an airtight container and enjoy as you please.
Notes :
You can add fried cashewnuts , raisins along with the groundnuts.
Finely sliced dry coconut /kopra/khobiri can also be fried in ghee and added.
Donot use a spoon to mix the ingredients,that will break the freshly fried corn.
If you are unable to shake the vessel with hands,transfer the contents to an airtight container,close the lid and shake it vigorously
