Meena's Taste Mantra

Cornflakes Chivda - an easy to make Snack! Chivda | Mixture made with Makka Poha - Diwali Special!

With Diwali just around the corner, the festive spirit is felt everywhere. With all shops getting geared up for this Light Festival, it is a delight to have a lesiure stroll in our locality in the evenings. As with any occasion, the important element is the goodies that are specifically made to celebrate the same. The Diwali spirit is already in our home with weekends dedicated for the total spring cleaning! This time though we are being even more cautious to use water while cleaning and ensure only bare minimum is used!

Amma has planned out a wonderful Diwali spread this year and one of the easiest and crunchy to bite and yummy to taste is Cornflakes Chivda! This is very easy to make and makes a great option for Diwali or as a Tea Time Snack too! Since it is deep fried, we need to enjoy it responsibly!

INGREDIENTS

1 cup Makka Poha | Flakes | approximately 250 gms

3 tblsp Peanuts

3 tblsp Black Raisins
15 Kaju | Cashews, broken to 4

1/4 cup Kadhi Patta | Curry Leaves, loosely packed

To taste Salt

3/4 tsp Red Chilli Powder

1 tblsp Sugar

Oil, for deep frying

METHOD

Wash curry leaves well and keep them to dry on a kitchen towel. Ensure there is no water on them as we need to fry these later.
In a bowl mix red chilli powder, sugar and salt. Keep aside.
Heat oil in a deep kadhai. Fry peanuts till light brown and with a slotted spoon transfer to a kitchen tissue to drain excess oil.
Add cashews and fry till they slightly change colour. With a slotted spoon transfer to a kitchen tissue to drain excess oil.
Fry kadhi patta till they become crisp and transfer them to a kitchen towel to drain excess oil.
Fry black raisins for a minute and transfer them to a kitchen towel to drain excess oil.
In small batches, fry Makka Poha till they become crisp. Do not overcrowd the kadhai as Makka Poha tend to double the size. Remove with a slotted ladle and transfer to a kitchen tissue to drain away excess oil.
Once all the ingredients are ready, we need to assemble them.
Take a large vessel, put a layer of fried Makka Poha, then a bit of fried - peanuts, cashews, black raisins, curry leaves, sprinkle a bit of the spice mix and gently toss so that the spice mix gets coated well on the Makka Poha. Transfer this batch to a container with an air tight lid. In the similar manner mix the remaining batches.
Once the Cornflakes Chivda has completely cooled, place the lid.
Cornflakes Chivda is ready to be relished.

In an air tight container this lasts for 3 to 4 weeks.

Note:

a. You can add Fried Gram Dal | Chutney Dal as a substitute for Peanuts. Add 3 tblsp of it and we need to deep fry the same till they become crisp. Take care they do not get burnt.

b. Makka Poha when fresh and fried in hot oil, does not absorb much oil!

We have used:

1. Sundrop Heart Oil

2. Everest Tikhalal Red Chilli Powder

3. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.