To make chivda in microwave, microwave Makka Poha, Peanuts, Cashew Nuts and Curry Leaves until they are crisp. Required fields are marked *. You can even add a little Lemon Juice, if … Makai poha or maize flakes are easily available in Indian grocery shops and you can order it from Amazon as well. Life is short…There is so much more to explore, enjoy, and love the things you have in life. Then all the oil is drained out of the poha using a tissue lined plate. This chivda has a lovely mix of flavours, the crunch from the poha or cornflakes, the slight sweetness from the raisins and the nutty flavour from cashews and peanuts. These are the dried maize flakes which puff up when deep fried and are usually added to mixtures and chivda. Earlier I used to get Indian corn or maize flakes/Makai and prepare Chivda. Yes, Its that addictive! I am fond of food, I thought of sharing my cooking experience with you all. Just roast them a bit and add in the spice mixture. In many parts of India, it is used as an equivalent to rice. Buying best quality pulses has never been so easy and assured! Corn flakes Veggie Poha | Breakfast Poha Recipe| कॉर्न फलैक्स का नमकीन पोहा - Duration: 4:42. Mix well. Once the mixture cools down, store the chivda in an airtight container so that it doesn’t lose its crunch. Now no need for that, just buy regular any brand cornflakes and make spicy Poha.

It was my survival, ready-to-go food. Based on the quantity of all ingredients take a wide vessel and drop all fried ingredients in it so that it becomes easy to sprinkle Masala powder and mix well. The truth is I can’t live without Poha. It is made with Corn Flakes, Peanuts, Curry Leaves, Cashew Nuts, Curry Leaves, Green Chillies, Turmeric Powder, Red Chilli Powder and Salt.

When ingredients are still hot, sprinkle Masala powder so that it sticks to ingredients. You can even add a little Lemon Juice, if you like that tangy flavor in your Chivda. A snack with a twist, try this delicious Corn Flakes Chivda this Holi and you’re going to fall in love with the crunchiness of this snack. When you add curry leaves, they splutter so either fry with a long spatula or keep any plate over oil. Although sunflower or olive oil is light and good for health, Palmolein oil tastes great for this recipe so I had to exclusively purchase a pack of 1 litre. Similarly, add roasted chana dal or putnala pappu and deep fry. No content on this website including text and photography may not be reproduced without prior written permission. Add salt and powdered sugar. Although we have not used tasting salt in our recipe one who likes to add they can.

Salutation to Sage Patanjali – The Mind is the King, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. This Chivda keeps good for almost a month in an airtight container. To make Poha I needed a thin one, but wasn’t able to get one.

Drain on a tissue lined plate. It turned out very good.

Similarly in the remaining oil add a batch of flattened rice, deep fry and transfer to a wide vessel. When the oil is ready, put a small piece of cornflake and check the temperature, if it floats oil is ready, if it burns then the oil is too hot. Poha is ready to eat at any time of the day and will be good for up to a month.