AI-generated image
Makai pauva no chevdo
Corn flake snack mix
મકાઈ પૌંઆનો ચેવડો: fried corn flakes tossed with peanuts, curry leaves, raisins, sugar and chilli
Makai pauva no chevdo is the quickest chevdo in a Gujarati farsan shop, and the one that disappears first from Diwali trays. Raw, unsweetened corn flakes (makai pauva) are fried in batches until they puff and blister, then tossed with fried peanuts, roasted chana, curry leaves, raisins, a little sugar and chilli. It is light, crunchy and sweet-salty, perfect with afternoon tea. The common mistake is using breakfast cereal flakes, which are sugared and burn at once; buy the plain makai pauva sold in Indian grocers. Chef's tip: fry a small handful at a time; they puff and turn crisp in seconds and need to come out before they darken.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 8
Ingredients
For the chevdo
- 3 ¼ cups sunflower or groundnut oil
- 2 ⅝ oz raw peanuts
- 1 ⅜ oz roasted chana dal (dalia)
- 1 ⅜ oz raisins
For the seasoning
- 20 curry leaves
- 3 green chilliesslit and dried with a cloth
- ¼ tsp ground turmeric
- 1 tsp red chilli powder
- 2 tbsp powdered sugar
- 1 tsp salt
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Pour 3 ¼ cups sunflower or groundnut oil into a heavy kadai or deep pan, no more than a third of its depth, and heat over medium heat to 350°F on a thermometer. No thermometer? A single corn flake should puff and float within 2 seconds. Stay at the stove the whole time the oil is hot and keep the handle turned inwards.
8 minStep 2: Put a small handful of 9 oz makai pauva (raw corn flakes, unsweetened) in a large metal sieve and lower it into the oil. Fry for a few seconds until the flakes puff, turn white and crisp, then lift out and tip onto kitchen paper. Repeat with the rest.
10 minStep 3: In the same oil fry 2 ⅝ oz raw peanuts until they crackle and turn golden, then 1 ⅜ oz roasted chana dal (dalia) and 1 ⅜ oz raisins for a few seconds until the raisins puff. Drain.
3 minStep 4: Carefully fry 20 curry leaves and 3 green chillies in the sieve for a few seconds until crisp (stand back, they spit).
1 minStep 5: Put everything in a large bowl, sprinkle over ¼ tsp ground turmeric, 1 tsp red chilli powder, 2 tbsp powdered sugar, 1 tsp salt and ¼ tsp citric acid (limbu na phool) and toss gently with your hands.
2 minStep 6: Cool completely and store airtight for up to 3 weeks.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 6 g
- Carbs
- 34 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does makai pauva no chevdo take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of curry leaves?
- Leave them out, or add a strip of lime zest (there's no true substitute).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.
Perfect for:Diwali