Corn Chivda
a crunchy and flavourful snack made using makai poha (cornflakes)
Servings 15 people
Ingredients
- 250 grams corn flakes (makai poha)
- Few slices of dry coconut (sookha nariyal)
- 12 to 15 cashew nuts (kaju)
- ½ cup peanuts (moongphali)
- 10 to 12 black raisins (kaala kishmish)
- ½ cup roasted split gram (daria )
- Few curry leaves (kadi patta)
- 2 tsp powdered sugar (pisi hui cheeni)
- 1 tbsp red chilly powder (laal mirch powder)
- ½ tsp turmeric powder (haldi)
- ¾ tsp dry mango powder (aamchoor)
- Salt as per taste (namak)
- Oil for frying (tel)
Instructions
- Heat oil in a pan.
- When the oil becomes hot, place a steel sieve in the pan (Watch the video below for better understanding).
- Drop cornflakes (little at a time) into the sieve.
- Fry the cornflakes evenly by turning the cornflakes, using a spoon, in the sieve itself. (Placing the sieve in the oil makes it easier to remove the fried cornflakes all at once without them getting over- fried or burnt).
- Place the fried cornflakes on an absorbent paper. Keep this aside.
- Now fry dry coconut slices, peanuts, cashew nuts, black raisins, roasted split gram and curry leaves, one by one.
- Remove all the fried ingredients on an absorbent paper.
- Next, add all the fried ingredients to the fried cornflakes.
- Now add salt, powdered sugar, red chilly powder, turmeric powder and dry mango powder.
- Give a gentle mix, using your hands, so that the cornflakes are coated well with the spices.
- Once they cool down, store Corn chivda in an airtight container and serve as required.