Makai No Chevdo

Cuisines

Best for

Recipe

Ingredients

2 cups	dried corn kernels
1 cup	peanuts
1/2 cup	chana dal
1/2 cup	poha (flattened rice)
1/4 cup	raisins
1/4 cup	coconut slices
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1/4 teaspoon	asafoetida
10-12	curry leaves
2 tablespoons	sugar
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
—	salt to taste
—	oil for frying

Instructions

1. 1 Heat oil in a deep frying pan over medium heat.
2. 2 Fry the dried corn kernels until they puff up and become crispy. Remove and drain on paper towels.
3. 3 In the same oil, fry the peanuts until golden brown. Remove and drain on paper towels.
4. 4 Fry the chana dal until golden and crispy. Remove and drain on paper towels.
5. 5 Fry the poha until crispy. Remove and drain on paper towels.
6. 6 Fry the coconut slices until they turn golden. Remove and drain on paper towels.
7. 7 In a separate pan, heat a tablespoon of oil.
8. 8 Add mustard seeds and cumin seeds, and let them splutter.
9. 9 Add asafoetida and curry leaves, sauté for a few seconds.
10. 10 Lower the heat and add sugar, turmeric powder, red chili powder, and salt. Mix well.
11. 11 Add the fried corn, peanuts, chana dal, poha, coconut slices, and raisins to the spice mixture.
12. 12 Toss everything together until well combined and evenly coated with the spices.
13. 13 Allow the mixture to cool completely before storing in an airtight container.