Corn Flakes Chiwda Recipe

Name: Corn Flakes Chiwda Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5 Servings
Ingredients: tbsp oil for frying: 1; tsp chat masala: 1; salt — according to taste; tsp red chili powder: 1/2; tsp turmeric powder: 1/2; cup raisins: 1/4; cup cashew nuts: 1/4; green chilis — slit into halves: 2-3; curry leaves: 20-25; cup peanuts: 1/2; cups makka poha: 2

Features:

Cuisine:

Indian

30 mins
Serves 5
Easy

Ingredients

1 tbsp oil for frying
1 tsp chat masala
salt — according to taste
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/4 cup raisins
1/4 cup cashew nuts
2-3 green chilis — slit into halves
20-25 curry leaves
1/2 cup peanuts
2 cups makka poha

How to make Corn Flakes Chiwda Recipe

Heat oil in a frying pan. Turn down the flame when the oil is hot. Fry the makka poha until they are crispy. Drain the poha on a plate lined with tissue paper to absorb excess oil.
Add the peanuts to the oil and deep fry until they are crisp and brown. Drain the peanuts on a plate lined with tissue paper.
Heat 1 tbsp oil in a pan and add the green chili and curry leaves when the oil is hot. Fry them until they turn crisp.
Add the raisins and cashew nuts to the pan and fry them until they are brown. Sprinkle red chili powder and turmeric powder. Continue frying for a few seconds more.
Add the fried poha and mix in the peanuts. Add chat masala and salt. Mix well. Allow it to cool down to room temperature and store in a sealed container.

Corn flakes chiwdaremain crispy and fresh for about 10 days.

Trivia

Cornflakes are an extremely popular snack across the world. Interestingly, cornflakes were created by accident when the inventor Will Keith Kellogg left some wheat and baked corn unpreserved for a day. He experimented with the stale lot and discovered cornflakes!