Makai No Chevdo

Makai No Chevdo with Makai Poha

A traditional Gujarati-style chevdo made by frying Gopi Makai Poha until crispy and tossing it with peanuts, dry coconut, curry leaves and a balanced blend of spices, salt and sugar.

Ingredients

• 3 cups Gopi Makai Poha
• 1/2 cup peanuts
• 3 tbsp dry coconut slices
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 10-12 curry leaves
• 1/2 cup masala boondi, optional
• 1-2 green chilies, finely chopped
• 1 tsp red chili powder
• 1 tsp coriander-cumin powder
• 1/2 tsp turmeric powder
• 1 tsp chaat masala
• 1/2 tsp amchur powder
• 2-3 tbsp powdered sugar
• Salt, to taste
• Oil, for frying

Instructions

1. Fry the Makai Poha: Heat oil in a deep pan over medium heat. Fry the Makai Poha in small batches until it becomes crispy and lightly puffed. Drain well on paper towels.
2. Fry the peanuts and coconut: In the same oil, fry the peanuts and dry coconut slices separately until crispy and lightly golden. Drain and set aside.
3. Prepare the tempering: Heat a little oil in a wide pan. Add fennel seeds, coriander seeds, curry leaves and green chilies. Cook briefly until aromatic.
4. Season: Lower the heat and add turmeric, red chili powder, coriander-cumin powder, chaat masala, amchur, sugar and salt. Mix quickly.
5. Combine: Add the fried Makai Poha, peanuts, coconut and optional masala boondi. Toss gently until everything is evenly coated.
6. Cool and store: Allow the chevdo to cool completely before transferring it to an airtight container.