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Cornflakes Chivda

Oct-15-2017
Abhilasha Gupta
5 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Cornflakes Chivda RECIPE

Makai poha or corn flakes are easily available grocery shops. These are dried maize flakes which puff up when deep fried and are usually added to mixture and Chivda. Usually red chilli powder or pieses of green chilly are used to spice up this Chivda. The chiwda can also be added to Kanda poha while serving, to add crunch and taste to the soft poha. This Chivda can be made in large quantity and kept in an air tight container as it remains fresh for about 15 days.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Everyday
  • Indian
  • Frying
  • Basic recipe
  • Snacks
  • Breakfast and Brunch
  • Side Dishes
  • Healthy

Ingredients Serving: 6

  1. Makai Poha 2 cups
  2. Kaju 4 tablespoon
  3. Peanuts 1/2 cup
  4. Golden raisins 4 tablespoon
  5. Curry leaves 4 sprigs
  6. Salt to taste
  7. Sugar powder 3 tablespoons
  8. Black pepper powder 1/2 teaspoon
  9. Oil for Deep frying
  10. Chat masala. 1 teaspoon
  11. Red chilli powder 1/2 teaspoon
  12. Haldi powder 1 /4 tea spoon
  13. Green chilli chopped

Instructions

  1. Deep fry 2 cups cornflakes in hot oil
  2. Remove from heat when golden brown and crisp.Keep it aside.
  3. Fry 1/2 cup peanuts
  4. Fry 1/4 raisins and keep it aside
  5. Fry 1/4 cup cashews till golden brown and crisp
  6. Fry green chillies till crisp
  7. Fry 1/4 cup coconut
  8. Fry a fistful of curry leaves
  9. In 2 tablespoon oil,add 1 teaspoon cumin seeds and 1 teaspoon mustard seeds
  10. Add 1 teaspoon turmeric powder
  11. Add red chilli powder to taste
  12. Add a teaspoon of pepper powder
  13. Add 1 teaspoon of chaat masala
  14. Add salt to taste.Switch off heat and pour this tadka over chivda
  15. Add 3 tablespoon of castor sugar
  16. Cool and store it an airtight container

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Kirti Arora
Oct-16-2017
Kirti Arora   Oct-16-2017

Perfect tea time snack :)

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