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The ingredients needed to cook Cornflakes Chivda - Spicy Indian Cornflakes Mix:
- Provide 400 grams Cornflakes (Maize poha)
- Get 1 cup Peanuts Raw (1 cup = 200 ml)
- Provide 1 cup fried gram (1 cup = 200 ml) (phutanyachi dal)
- Get A handful curry leaves Fresh
- Use 1 cup coconut (1 cup = 200 ml) Slivered dry pieces
- Prepare Oil For deep frying
- Use Spice Mix For the
- Take 3 tbsps Cumin Powder (Jeera Powder)
- Provide 1 tsp Turmeric powder
- Prepare 2 tsps chili Powder Red (add more for a spicier mix)
- Get 2 tsps Coriander Powder
- You need 3/4 cup sugar Powdered {1 cup = 200 ml)
- Use Salt as per taste
Steps to make Cornflakes Chivda - Spicy Indian Cornflakes Mix:
- Get the spice-mix ready by mixing all the ingredients together; set aside.
- Next step is to fry the cornflakes; take a heavy bottom pan, heat oil (approximate 2 inches).
- Cornflakes / Maize or Corn poha to know if the oil has reached the right temperature, drop a corn flake into the oil, the corn flake will hit the bottom of the pan and rise to the top ‘fried’ in a couple of seconds!
- Fry all the poha / cornflakes in small batches, you can use a slotted spoon to fish them out from the oil, or use a large metal frying mesh (I used this) to fry, when you use the mesh you don’t have to worry about fishing out the cornflakes!
- Once fried put them on paper towels to soak excess oil and immediately sprinkle some of the spice mix and powdered sugar on the hot flakes.
- Continue this process till all the cornflakes are fried.
- Now, in the remaining oil, fry the dry coconut, peanuts, fried gram and the curry leaves. The curry leaves tend to splutter, so be careful!
- Mix these with the cornflakes, and leave this mixture to cool.
- Once completely cooled, store in an air tight container.
- Will stay crunchy for weeks in an air tight container, if you don’t finish it off sooner!
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