corn flakes chivda recipe, how to make corn flakes chivda

corn flakes chivda – easy to prepare step by step recipe of corn flakes chivda.

today i made these crisp makai chivda and also managed to take step by step pics. the recipe is easy to prepare.

chivda is a deep fried savory mixture consisting of many ingredients. these include dry fruits as well as spices.

here i have used the variety of dried yellow colored corn flakes. these are deep fried to make the chivda. they are also known as corn poha or makai poha. you get them easily in the indian grocery shops. these are not the ready to eat cereal corn flakes. you can make this chivda, with the ready to eat corn flakes too. in this case you just need to lightly roast the corn flakes in a bit of oil. the dry fruits can also be roasted with some oil or without oil.

this is a sweet and savory chiwda. you can alter the spices as per your liking. when making chiwda with poha or corn flakes or grated potatoes, always use a fine sieve ladle. in indian markets we get these sieve with a handle and they are very helpful for frying ingredients which have small pieces or flakes. just one equipment makes the frying process easy and a breeze. so you don't waste time and energy trying to find out the corn flakes in the oil.

this cooking process requires a bit of planning. so keep all the ingredients ready. also line one large tray or two to three plates or bowls with paper towels. the frying sieve ladle should be dry and so the ingredients. you will be frying everything one after the other, so the prep works helps and is efficient too.

makai chivda also can be served plain as a snack or with some chai.

step by step corn flakes chivda recipe:

1. first measure and take all the ingredients and keep them in individual bowls or plates. heat oil till its moderately hot in a kadai. take about 1/3 cup of the corn flakes in the sieve. immerse the fine sieve ladle in the hot oil.

2. fry the corn flakes, stirring with a spoon, till they expand, become golden & crisp. don't brown the corn flakes.

3. shake the ladle to remove excess oil. drain the corn flakes on a plate lined with kitchen paper towel. fry the rest of the corn flakes in the same way.

4. add the peanuts to the sieve ladle.

5. fry them in the same way, stirring with a spoon, till they are crisp and crunchy.

6. remove and place the peanuts on the kitchen paper towel.

7. now add cashews to the to the sieve ladle.

9. in a similar way, fry the cashews.

10. just fry the cashews till golden. avoid over browning.

11. remove and drain the cashews on the kitchen paper towel.

11. next add the raisins.

12. fry them till they become plump & swell. don't fry more as they become dense and chewy.

13. drain the raisins too.

14. fry the curry leaves for a few seconds. then place them too on the paper towel.

15. when the mixture is still hot, add turmeric powder, red chili powder, powdered sugar and salt. stir well.

16. mix the sugar, salt and spices very well with the rest of the ingredients with a spoon, taking care not to break the crisp corn flakes. check the taste and add more of the salt or powdered sugar if required.

17. once the makai chivda mixture is cooled, then store in an airtight container or jar.

18. serve corn flakes chivda whenever required as a tea time snack.

corn flakes chivda recipe details below:

cornflakes chivda recipe | makai chivda recipe

cornflakes or makai chivda - crisp, crunchy, sweet & savory fried mixture made with corn flakes, dry fruits and spices.

Author: dassana

Recipe type: snack

Cuisine: indian

Serves: 1 medium jar

Ingredients

2 cups dried cornflakes/makai poha (not the ready to eat cereal variety)
⅓ cup peanuts
⅓ cup cashews
2 to 3 tbsp roasted chana dal/dalia (optional)
3 tbsp golden raisins
8 to 10 curry leaves/kadi patta
½ tbsp powdered sugar or as required
½ tsp red chili powder or as required
¼ tsp turmeric powder/haldi
fine salt or powdered salt as required, you can add the regular kind of salt, but not sea salt crystals.
oil for deep frying

Instructions

first measure and take all the ingredients and keep them in individual bowls or plates. heat oil till its moderately hot in a kadai. take about ⅓ cup of the corn flakes in the sieve. immerse the fine sieve ladle in the hot oil.
fry the corn flakes, stirring with a spoon, till they expand, become golden & crisp. don't brown the corn flakes.
shake the ladle to remove excell oil. drain the corn flakes on a plate lined with kitchen paper towel. fry the rest of the corn flakes in the same way.
add the peanuts to the sieve ladle
fry them in the same way, stirring with a spoon, till they are crisp and crunchy.
remove and place the peanuts on the kitchen paper towel.
now add cashews to the to the sieve ladle.
in a similar way, fry the cashews till golden.
remove and drain the cashews on the kitchen paper towel.
if using roasted chana dal, then fry too them this way.
next add the raisins. fry them till they become plump & swell. don't fry more as they become dense and chewy.
drain the raisins too. fry the curry leaves for a few seconds. then place them too on the paper towel.
when the mixture is still hot, add turmeric powder, red chili powder, powdered sugar and salt. stir well.
mix the powdered sugar, salt and spices very well with the rest of the ingredients with a spoon, taking care not to break the crisp corn flakes. check the taste and add more of the salt or powdered sugar if required.
once the makai chivda mixture is cooled, then store in an airtight container or jar.
serve corn flakes chivda whenever required as a tea time snack.