Diwali is almost here and considering the Covid situation outside, I am planning to make use of ingredients handy to make Diwali snacks. One particular recipe is breakfast staple- Kellogg’s Corn flakes to make Corn chivda. Remember the Corn Chivda made at home back in the day? Gosh, I loved every bit of it. Crispy corn flakes, crunchy nuts and spicy-tangy flavor, a mix of all things great!
The key ingredient in Corn Chivda is the corn flakes. The traditional way of making Corn Chivda is by frying the dried corn flakes in oil until crisp. The process is time consuming. So instead of gruelling in front of the gas stove, the breakfast staple- Kellogg’s corn flakes (or any other flavorless cornflakes) comes handy. The unflavored basic corn flakes makes Corn chivda delicious. And also, lesser the oil, the more guilt-free it is. So say bye-bye to frying corn flakes and hello to quick Corn Chivda.
To make Corn Chivda, you need to first assemble all the items required to make Chivda. The process is sequential so you need to weight and arrange the ingredients before you start actual cooking.
The ratio factor..
I usually have a set ratio of ingredients to make best Chivda. The one where you end up scraping the dish and lick off your lips to taste the last of the spicy Chivda.
Firstly it is the Corn-flakes to nuts ratio. If you want to have peanuts/fried gram in every spoon of Chivda, make sure to use 1 cup each of peanut/fried gram for every 4 cups of corn flakes. That’s been my best ratio so far but you can make your own if you please. Along with peanuts and fried gram, some dried coconut slices and cashews are optional. You can also add boondi and sev.
Step by step process..
- Heat 2 tbsp of oil in a deep wok on low flame. Once you make sure the oil is hot then add peanuts. Fry peanuts until slightly golden brown. The peanuts cook even after removing them from the oil so remove them just when they start looking slightly golden brown. Make sure you don’t end up burning the peanuts.
- Follow the same steps for fried gram, cashews and coconut slices. Make sure you remove them as soon as the ingredients begin to turn golden.
- Transfer the fried items to a plate and let it sit.
- To make any Chivda lip-smacking, you need to have crisp tadka. You know what I mean right, the mustard seeds cracked to its best without burning.
- Add rest of the oil to the wok (2 tbsp) and let it heat, then add mustard seeds and cumin seeds. The stove flame needs to be still low, even though constantly low, the oil still is hot. Let the mustard-cumin crackle.
- Then add 1 tsp hing, 5 small chilies, 4 cloves garlic(optional) and curry leaves. Make sure the chilies, curry leaves and garlic is cooked well. The chilies, curry leaves and garlic if left moist, may turn the chivda soft eventually. So make sure the garlic and chilies are fried completely.
- Then add 1 tbsp turmeric, 2-3 tbsp chili powder (make sure you add according to your spice tolerance because you have already added green chilies), 2 tbsp chaat masala, 3 tbsp kala namak to the tadka. Along with that add 3 tsp powdered sugar.
- Mix the spices into the oil well. Make sure the ingredients are well mixed into the oil.
- Now add the fried ingredients like peanuts, fried gram, coconut and cashews to the tadka. Also add corn flakes. Mix everything gently to not break the flakes. Make sure the masala is coated to the flakes. Keep stirring until done.
- At this point, if you want to add ingredients like boondi, sev etc.
- Turn off the flame and let it cool down for a bit.
- Transfer and store the Corn Chivda in airtight container.
Note: If you feel the cornflakes are slightly soft and don’t have the crunch, roast the flakes on medium-low flame for 5 mins. Keep stirring to make sure each flake gets heat and is roasted well.
- 4 cups Kellogg's corn flakes or any unflavored corn flakes ready to eat
- 1 cup of peanuts
- 1 cup sliced dry coconut
- 1 cup fried gram
- 1/2 cup cashews
- 2 tbsp Kashmiri chili
- 1 tbsp turmeric
- 2 tbsp chaat masala
- 1 tbsp kala namak
- 3 tbsp powder sugar
- 1 tbsp of salt
- 5-6 green chilies
- 4 tbsp of oil
- 1 tsp hing
- Heat a deep wok on low flame and add 2 tbsp oil.
- Fry peanuts, fried gram, cashews and coconut individually. Make sure you don't burn them and remove as soon as they turn golden.
- Transfer the fried ingredients to a plate.
- Add 2 tbsp oil and let it heat. Maintain the flame to low.
- Add mustard seeds and cumin seeds and let it crackle.
- Once the seeds start crackling, add hing, curry leaves and finely chopped chilies.
- Make sure the chilies are fried well and they are no more moist.
- Once the chilies looked cooked - dry and crisp, turn off the flame.
- At this point, add the spices, salt,sugar and mix well in the oil.
- Make sure the spices are infused in the oil well.
- Add peanuts, fried gram, coconut to the wok. mix well.
- Finally add the corn flakes and mix well. You need to be gentle while mixing.
Just as the chilies should not remain soft and moist similarly garlic needs to be cooked until dry and crisp. My recipe is measured in cups. 1 cup = roughly 128gm
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