Super Crunchy Cornflakes Chivda

Prajakta

Cornflakes Chivda or Makai Chivda is a light, crunchy, chatpata, and perfectly spiced savory snack that will tickle your taste buds.

5 from 6 votes

Prep Time 10

Cook Time 20

Total Time 30

Course Snack

Cuisine Indian

Servings people

Place a kadhai in medium high heat and add sufficient oil in it for frying.
Fry the Makka poha in small batches as they expand almost 3 times. Also, it fries in just a few seconds so remove them into a colander or a big bowl as soon as they fluff up.
After all the makka poha are fried set them aside for later.
In the same oil fry the peanuts and cashews and keep them aside for later.

Place a kadhai on medium heat and add 2 tablespoon oil to it.
Once the oil heats up add ½ teaspoon mustard seeds and let them crackle. Then add 15 to 20 curry leaves, followed by ¼ teaspoon asafoetida.
Turn down the heat and then quickly add the fried peanuts, cashews, and raisins to it and mix it together.
To it now add all the dry spices ¼ teaspoon turmeric, ½ teaspoon hot chili powder, ¼ teaspoon chat masala, 1 teaspoon sugar, and salt to taste.
Mix it well and add the fried makka poha to the tempering and toss it all together till all the poha's are evenly coated. be careful not to break the fried cornflakes.
Serve the chivda hot or let it cool down completely and then store it in an air-tight container and will stay good for at least a couple of months.

The makka poha takes only a few seconds to fry and cook so do not overcook them.
I sometimes prefer to sprinkle the fried poha with salt and red chili powder and toss it well. this makes the flavor spread evenly and also prevents the spices from burning.
Always store the chivda in an air-tight container.
If you don't like spicy food you can use mild chili powder.
The chat masala can be replaced with amchur powder.

Keyword chivdo, chivra, chiwda, chiwra, diwali, diwali snack, easy recipe, fried snack, make-ahead, tea time

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