Cooking with Shail

Hey all! With Diwali festival coming up we all get busy with making different kinds of farsan. makai chivda is one such darsan which is easy to make and I love the crunchy and crispy taste of makai or cornflakes. This chivda or farsan can be eaten as a snack during tea time or take it alongwith you in your tiffin to munch it during office hours or to a picnic or long drive. It makes a great munchie to be taken along. It is very easy to make this chivda and can be within minutes. It can be stored for upto 15 to 20 days if kept in a proper airtight container.

Ingredients:

Cornflakes/Makai poha – 250 grams

Peanuts – 1 cup

Sev (small crunchy noodles made using gram flour) – 2 cups

Curry leaves – 10 – 12

Whole red chillies – 4 pieces

Powdered sugar – 1 cup

Red chilli powder – 2 tbsp

Chat Masala – 2 tbsp

Salt as per taste

Oil for frying the cornflakes

Oil – 1 tbsp

Method:

1) In a vessel take oil and let it become hot. Deep fry the cornflakes/makai poha. Keep aside. Fry the penuts in the same oil.

2) In a large wok take 1 tbsp oil to this add the curry leaves and whole red chillies and saute for few seconds. Now take this of the gas and add in the fried makai poha/cornflakes (while they still warm, so that the masalas mix well), sev and peanuts. Sprinkle the red chilly powder, chat masala powder, powdered sugar and salt and mix it all together gently using both the hands taking care that the cornflakes remain whole.

3) Store in an airtight container once it comes to room temperature. If while using it again and again you feel that the cornflakes have become soft, specially during rainy season, you can grill it in the microwave for few seconds and serve.