Cornflakes chivda gives you the crunch of a Diwali snack tin without roasting poha: plain cornflakes are already crisp, so they only need a quick toss with peanuts, curry leaves and spices. It takes about 10 minutes and keeps for two weeks.
10-Minute Cornflakes Chivda
Ingredients
Equipment
Method
- Heat the oil in a wide pan over medium heat. Fry the peanuts for 2 to 3 minutes until crunchy.
- Add the cashews and chana dal and fry for 1 minute until golden.
- Add the curry leaves and chilli and fry until crisp, then add the raisins for a few seconds.
- Turn the heat to the lowest setting and stir in the turmeric and red chilli powder.
- Add the cornflakes, salt, sugar and chaat masala. Toss gently for 1 minute so every flake is coated without breaking.
- Spread out and cool completely before storing.
Notes
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