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
🪔 Patal Poha Chiwda
🪔 Sabudana Chiwda
🪔 Poha Chiwda
🪔 Madras Mixture
🪔 Avarekalu Mixture (Karnataka special)
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
Cooking Time : 20-25 mins
Complexity : Simple
Do subscribe, like and share my channel as you watch it !!
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
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
Pin it up for future
