Cornflakes Chivda or Makai Poha Chivda or Makai No Chevdo, this dish is simple. It is prepared from yellow cornflakes. It is a quick Indian snack to be enjoyed at any time, perfect with tea or just munching. This is sweet and salty namkeen with increased shelf life and prepared instantly. Cornflakes Chivda is a deep fried savory mixture, which includes dry fruits as well as spices.
This is a scrumptious snack that can be prepared instantly and will loved by kids and adults. Diwali is around the corner and many of you already started the preparation process like cleaning, organizing, décor so many things for the festival. As in Diwali sweet dishes are like burfi, kaju katli, Mootichoor ladoo, Besan laddu etc. have their own importance as well as savory snacks also like poha chiwda, Bhakarwadi, Mathia, Puri etc….in this busy world we always think about quick and less lengthy dishes which is mouthwatering and loved by all generations and this makai Chivda is fall in that category, what you think right?
Cornflakes Chivda mixture is very light and crunchy snack. It is very simple recipe made with minimal ingredients, which is easily available in your kitchen pantry. It is very easy Chivda compare to other savory snacks that made on Diwali time.
Ingredients:
• 2 cups Raw Yellow Cornflakes/Makai Poha
• ¼ cup Peanuts
• ¼ cup Sliced Dry Coconut
• ¼ cup Broken Cashew Nuts
• 2 tbsp Raisin/Manuka
• 2-3 Green Chilies Chopped
• 8-10 Curry Leaves
• ½ tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1-2 tbsp Powdered Sugar
• ½ tsp Rock Salt
• ½ tsp Amchoor Powder
• Salt to Taste
Method:
1. In a deep pan/kadhai, add oil for deep frying and heat it.
2. Once hot enough, add makai poha into small-small batches and deep fry it, drain it using big frying sieve spoon and spread it on a kitchen paper absorbent towel.
3. Now, fry peanut, coconut slices, cashew nuts one by one till golden brown, and then place it on the kitchen papper.
4. Fry raisin, green chili, curry leaves one by one in same way and add over the fried cornflakes.
5. Now, mix the all fried ingredients into the mixing bowl without breaking the poha.
6. Sprinkle all spices, sugar, salt and mix it tossing it gently till all spices mix and coat very well.
7. Cornflake Chivda is ready. Let it be cool down, then store into the airtight container and enjoy along with cup of tea as a snack.
Tips:
• You can add other snack ingredients into the Chivda like sev, roasted dalia if you want.
• You can skip green chilies and coconut slices if you don’t like.
- 2 cups Raw Yellow Cornflakes/Makai Poha
- ¼ cup Peanuts
- ¼ cup Sliced Dry Coconut
- ¼ cup Broken Cashew Nuts
- 2 tbsp Raisin/Manuka
- 2-3 Green Chili Chopped
- 8-10 Curry Leaves
- ½ tsp Red Chilies Powder
- ½ tsp Turmeric Powder
- 1-2 tbsp Powdered Sugar
- ½ tsp Rock Salt
- ½ tsp Amchoor Powder
- Salt to Taste
- In a deep pan/kadhai, add oil for deep frying and heat it.
- Once hot enough, add makai poha into small-small batches and deep fry it, drain it using big frying sieve spoon and spread it on a kitchen paper absorbent towel.
- Now, fry peanut, coconut slices, cashew nuts one by one till golden brown, and then place it on the kitchen papper.
- Fry raisin, green chili, curry leaves one by one in same way and add over the fried cornflakes.
- Now, mix the all fried ingredients into the mixing bowl without breaking the poha.
- Sprinkle all spices, sugar, salt and mix it tossing it gently till all spices mix and coat very well.
- Cornflake Chivda is ready. Let it be cool down, then store into the airtight container and enjoy along with cup of tea as a snack.
• You can skip green chilis and coconut slices if you don’t like.
