Corn Flakes Chiwda

Chiwda doesn’t have a very long history, except it was most likely made by Hindus 500 years ago. The flattened rice or rice flakes were roasted with some salt and topped with curry leaves and peanuts. Mughals began adding masalas and dry fruits with the recipe when they arrived.

Indian subcontinent is famous for the rich flavours, colourful spices and variegated food items that are trademark to particular regions or states. One such item is namkeen that translates into salty or savoury snack. What makes it so popular among kids, youngsters, adults and seniors alike is its crunchiness and wonderful taste.

As time pass snacks, chiwda contains various dried and spicy ingredients now namely sev made of chickpea flour, fried corn, fried chilli, fried curry leaves, fried onion and chips. While most of these ingredients can be consumed separately as snacks, you will find them tastier in a mixture where an amalgamation of taste is obtained. These ingredients are now seasoned with salt, pepper and some authentic spices .

Good for munching with evening tea, corn flakes chiwda is delicious as well as nutritious. I have added Fox Nuts (Makhanas), Peanuts and some dry nuts like cashews and almonds. Options are various and unlimited, you can go with whatever is your choice!

Ingredients:

* Corn flakes-3 cups

* Peanuts-1 cup

* Fox nuts-2 cups

* Almonds- 2 tbsp. (Optional)

* Cashews- 3 tbsp. (Optional)

* Curry leaves-2 tbsp. or 3 sprigs

*Oil for frying- half cup

* Salt

* Red chilli powder

* Sugar-2 tbsp.

* Black salt-1 tbsp.

* Roasted cumin powder-2 tbsp.

Method:

*Heat oil and first fry peanuts, remove and keep in a mixing bowl.

* Now fry almonds, then cashews and add to the mixing bowl.

* Fry curry leaves and add into the bowl.

* Now fry fox nuts till crisp and add into the mixing bowl.

* In the remaining oil, add corn flakes and shallow fry on low medium heat, mix all the dry spices while still hot and mix carefully.

* Cool on room temperature and store in an airtight container.