Diwali Specials:Makai Chivda

Diwali Specials:Makai Chivda

By NamakShamak
  • Serves: 15
  • Prep Time: 20 Minute
  • Cooking: 60 Minute
  • Calories:

Diwali is finally here!!!! The year has just whizzed past and for all you know it will be New Year soon….How time flies!!!! Come Diwali… and I start mithai and namkeen marathon. For me Festivals = Mithais and Namkeens. Corn chiwda is something I have always loved but did not have the courage to make for the simple reason that it requires a whole lot of frying which I am not very fond of…but since I wanted to try a new namkeen it suited me just fine. For a diet variation instead of frying you can microwave the makai flakes and roast the other ingredients instead of frying them. The makai flakes that I have used here are readily available in the local grocery stores.



  1. Fry the Makai flakes in oil. Remove on absorbent paper and cool. In the same oil fry the peanuts, coconut slivers, roasted chana dal, cashews and raisins till golden in colour. Drain and keep aside.
  2. When the ingredients have cooled down mix them together and add the chiwda masala. If you can't find this masala just add 1 tsp amchur powder, 1 tsp jeera powder, 1 tsp dhania powder, 1 tsp chilli powder, 1/2 tsp haldi powder and give the whole thing
  3. If you like you can add a little sev, fried chana dal which are readily available in the market. Also I have added a little fried poha for an additional crunch which is purely optional. You can also microwave the poha.

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Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!