Makki ka chivda

Yield: 1 servings

Measure 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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