Cornflakes Chivda | Cornflakes Mixture

Ingredients

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

Steps

preparation for cornflakes chivda

1. Measure all the ingredients first and set each in its own bowl or plate.
2. Bring the oil to moderately hot in a kadai.

frying cornflakes chivda ingredients

1. Put about 1/3 cup cornflakes in the sieve, then lower the fine sieve ladle into the hot oil.
2. Fry while stirring with a spoon until the cornflakes expand and turn golden and crisp. Keep them from browning.
3. Shake the ladle to shed excess oil, then drain on a plate lined with kitchen paper towel. Fry the remaining cornflakes in the same manner.
4. Put the peanuts into the sieve ladle next.
5. Repeat the frying method, stirring the peanuts with a spoon until crisp and crunchy.
6. Lift out the peanuts and put them on the kitchen paper towel.
7. Follow with the cashews in the sieve ladle.
8. Fry the cashews in that same manner until golden.
9. Lift out and drain the cashews on the kitchen paper towel.
10. Roasted chana dal, if included, also needs frying by that method.
11. Next fry the raisins until plump and swollen. Stop there; further frying makes them dense and chewy.
12. Drain the raisins as well. Fry the curry leaves for a few seconds, then put them on the paper towel too.

making cornflakes chivda

1. While the mixture remains hot, stir in the turmeric powder, red chili powder, powdered sugar and salt thoroughly.
2. Using a spoon, combine the sugar, salt and spices thoroughly with everything else, taking care not to break the crisp cornflakes. Taste and add more salt or powdered sugar if needed.
3. Wait until the mixture has cooled before storing it in an airtight container or jar.
4. Serve whenever wanted as a tea-time snack.