Crunchy Corn Flakes Chivda SnackVeg
Enjoy a delightful, crispy, and flavorful snack perfect for tea time or festive celebrations. This homemade corn flakes chivda combines the crunch of roasted peanuts, roasted chana dal, and nutty coconut with a sweet and tangy spice blend. It is light, addictive, and stores perfectly for up to a month in an airtight container, making it a wonderful pantry staple for guests or quick evening cravings.Crunchy Corn Flakes Chivda Snack. Crunchy Corn Flakes Chivda Snack
Ingredients
Corn poha : 500 g
1 cup Peanuts
1 cup Bengal Gram (Chana Dal)
1 cup Raisins
1 cup Curry Leaves
1 1⁄2 tsp Red Chilli Powder
1 tsp Dry Mango Powder
1 1⁄2 tsp Powdered Sugar
to taste Salt
Dry coconut : 1/2 cup
For deep frying Oil
Instructions
1
In a small bowl, combine red chilli powder, salt, dry mango powder, and powdered sugar. Set aside.
2
Heat oil in a deep pan. The oil must be very hot. Fry the corn poha in small batches until they puff up completely. Remove and drain on a wire rack or paper towel to remove excess oil.
3
Using the same oil, deep fry the peanuts until they develop cracks. Remove and set aside. Follow with the roasted chana dal, sliced coconut, raisins, and lastly, the curry leaves. Fry each ingredient briefly until crisp.
4
In a large mixing bowl or wide tray, combine the fried corn poha with all the other fried ingredients.
5
Sprinkle the prepared spice mixture over the warm ingredients. Toss gently with a large spoon or your hands, ensuring the spices coat everything evenly without breaking the crispy corn flakes.
6
Allow the chivda to cool down completely to room temperature before storing it in an airtight jar.
