Gopi Food Products
Makai Poha
- Preservative Free
- Premium Grains
- Easy to Cook
Gopi Makai Poha turns carefully sourced maize into delicate, crispy flakes with a rich, natural taste. It is made without artificial preservatives and brings a modern twist to traditional dishes.
Available in packs of 200 g, 400 g and 500 g, it is easy to cook and works just as well for breakfast and snacks as for sweet treats.
Packages
Choose your pack
500 g
Gopi Makai Poha
The classic blue pack
Gopi Makai Poha in its blue pack: crispy maize flakes with a rich, natural taste, made without artificial preservatives.
Everyday cooking
- Everyday pack
500 g
Gopi Tiny-Miny Corn Poha
Tiny-Miny corn poha
Gopi's Tiny-Miny corn poha in a 500 g pack, ready to cook into snacks and light meals.
Snacks · Light meals
- Everyday pack
400 g
Gopi Makai Poha
For everyday cooking
A middle size for regular breakfasts and snacks, without buying more than you need at one time.
Small families · Regular use
- Small pack
200 g
Gopi Makai Poha
A pack to try first
A compact pack for one or two people, or for trying Gopi Makai Poha for the first time. Easy to cook and easy to store.
Trying it first · Small households
Recipes
Makai No Chevdo
Product
Makai Poha
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
- 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.
- 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.
- 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.
- Season: Lower the heat and add turmeric, red chili powder, coriander-cumin powder, chaat masala, amchur, sugar and salt. Mix quickly.
- Combine: Add the fried Makai Poha, peanuts, coconut and optional masala boondi. Toss gently until everything is evenly coated.
- Cool and store: Allow the chevdo to cool completely before transferring it to an airtight container.
Serving ideas
