Preparation Time: 10 minutes
Heat a heavy-bottomed pan or kadhai on medium flame. Add the cornflakes in batches and roast them dry until they become crispy. Set them aside in a large mixing bowl. In the same pan, heat oil on medium heat. Add peanuts and fry until they turn golden brown. Remove them and set aside. Similarly, fry cashews if using. Set aside.
In the remaining oil, add mustard seeds and let them splutter. Add curry leaves and broken dried red chilies, frying them for a few seconds until they become crisp. Now add sesame seeds and turmeric powder to the tempering. Quickly pour this tempering over the roasted cornflakes in the large mixing bowl.
Add fried peanuts, cashews, raisins, salt, red chili powder, and powdered sugar to the cornflakes. Mix everything thoroughly, ensuring the spices and tempering are evenly distributed. Let the chevdo cool completely before storing it in an airtight container.
Serve Makai No Chevdo with a cup of tea or enjoy it as a standalone snack.
