Cornflakes Chivda - Spicy Indian Cornflakes Mix

Name: Cornflakes Chivda - Spicy Indian Cornflakes Mix
Cuisine: Indian
Ingredients: 400 grams Cornflakes (Maize poha); 1 cup Peanuts Raw (1 cup = 200 ml); 1 cup fried gram (1 cup = 200 ml) (phutanyachi dal); A handful curry leaves Fresh; 1 cup coconut (1 cup = 200 ml) Slivered dry pieces; Oil For deep frying; Spice Mix For the; 3 tbsps Cumin Powder (Jeera Powder); 1 tsp Turmeric powder; 2 tsps chili Powder Red (add more for a spicier mix); 2 tsps Coriander Powder; 3/4 cup sugar Powdered {1 cup = 200 ml); Salt as per taste

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

The ‘Festival of Lights’ is just round the corner, its one of the biggest, brightest festivals which lights up every household.
I am sooo missing home right now, wish I was celebrating this festival with my parents, my uncles, aunts, granny, friends and their families. Miss my cousins irritating me, my sister trying zillion dresses / combinations before she finalizes her outfit, the Pooja preparations, sweets, exchange of gifts and lots n lots of crackers.
Well, this is my first Diwali in Bangalore and I am hoping to make this just as special, planning to invite friends over for a meal, have had a good start on my Diwali recipes and have lots n lots of diyas to brighten up my house!
Getting back to foods, as you all know that no festival is complete without food; this one of my all time favourite Diwali savory dish is in the chivda category ‘Cornflakes Chivda – Spicy Indian Mix’. It’s not only a popular Diwali Recipe but can be served with a hot cup of ginger tea or coffee as a snack.

Gauri Shirke @cook_7836379

Mantri Tranquil, Kanakpura, Bangalore

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Ingredients

400 gramsCornflakes (Maize poha)
1 cupPeanuts Raw (1 cup = 200 ml)
1 cupfried gram (1 cup = 200 ml) (phutanyachi dal)
A handfulcurry leaves Fresh
1 cupcoconut (1 cup = 200 ml) Slivered dry pieces
Oil For deep frying
Spice Mix For the
3 tbspsCumin Powder (Jeera Powder)
1 tspTurmeric powder
2 tspschili Powder Red (add more for a spicier mix)
2 tspsCoriander Powder
3/4 cupsugar Powdered {1 cup = 200 ml)
Salt as per taste

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Steps

1

Get the spice-mix ready by mixing all the ingredients together; set aside.
2

Next step is to fry the cornflakes; take a heavy bottom pan, heat oil (approximate 2 inches).
3

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!
4

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!
5

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.
6

Continue this process till all the cornflakes are fried.
7

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!
8

Mix these with the cornflakes, and leave this mixture to cool.
9

Once completely cooled, store in an air tight container.
10

Will stay crunchy for weeks in an air tight container, if you don’t finish it off sooner!