Makki ka chivda
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flakes of corn; (for frying) |
| 1 | tablespoon | Peanuts |
| ½ | tablespoon | Raisins |
| ½ | tablespoon | Cashewnut broken bits |
| ½ | tablespoon | Thin coconut slivers |
| 1 | Stalk curry leaves | |
| ½ | teaspoon | Red chilli powder |
| ¼ | teaspoon | Turmeric powder |
| 4 | Pinches citric acid powdered; (4 to 5) | |
| ½ | teaspoon | Sugar powdered |
| Salt to taste | ||
| ¼ | teaspoon | Khuskhus seeds |
| Oil to deep fry | ||
Heat oil in frying pan.
Add some flakes at a time, and fry till whitish.
Drain, put on kitchen paper to soak excess oil.
Repeat for all flakes, transfer to a large plate.
Fry peanuts, cashews, coconut to golden brown, drain.
Add to fried corn flakes.
Fry raisins, curry leaves, add to corn flakes.
Sprinkle all other ingredients over flakes.
Toss gently to mix well.
Cool completely before storing in airtight glass jar.
Serve as munchies, for picnics, tv shows, etc.
Making time: 30 minutes
Makes: 250 g approx.
Shelflife: 2 weeks
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