INGREDIENTS FOR CHIWDA
- 250 g peanuts
- ¼ dry coconut, thinly sliced
- 400 g maize poha (cornflakes)
- 1 tsp oil
- 2 tsp fennel seeds
- 1 tbsp coriander seeds
- 6–10 green chillies, cut
- 5–6 sprigs curry leaves
- 75–100 g powdered sugar
INGREDIENTS FOR MASALA
- 1 tbsp Shilpas Masala Mill Kashmiri Red Chilli Powder
- 1 tbsp Chaat Masala
- 1 tbsp Dry Mango Powder (Amchur)
- 1 tbsp Coriander Powder
- 1½ tsp Salt
- 1 tbsp Turmeric Powder
INSTRUCTIONS
- Mix all the dry masalas in a bowl and keep aside.
- Deep fry the maize poha.
- While still hot, sprinkle some prepared masala over the fried maize poha.
- Heat oil in a pan.
- Shallow fry the peanuts over low-medium heat until crunchy.
- Sprinkle a little masala over the peanuts while they are still hot.
- In the same oil, fry the dried coconut slices until golden and keep aside.
- Reduce the oil to about 1 tbsp.
- Fry the green chillies, fennel seeds and coriander seeds for 4–5 minutes until the chillies become crispy.
- Add curry leaves and fry for a few more minutes.
- Add everything to the fried cornflakes.
- Add the fried peanuts and coconut.
- Add powdered sugar and any remaining masala.
- Mix gently until everything is well combined.
- Enjoy this delicious Cornflakes Chiwda with a hot cup of tea.
SPICE LEVEL: 🌶🌶
