Cornflakes Chivda | Makai Poha

Method of how to make cornflakes chivda

• Take 1 cup of dried cornflakes, fry it in hot oil.
• Fry the cornflakes, keep stirring till they expand and become golden crisp.
• Shake the ladle to remove excess oil. 
• Drain the corn flakes on a plate/bowl lined with kitchen paper towel. 
• Fry the rest of the corn flakes in the same way.
• Add peanuts, fry them in the same way until they are crisp and crunchy 
• Remove and place them in kitchen towel 
• Similarly fry roasted chana dal and cashews until they turn brown. Drain excess oil in kitchen towel. 
• Next add the raisins, fry them till they become plump & swell up.
• For tadka, heat 1 tbsp oil, add mustard seeds, curry leaves, slit chilli, chilli powder, sugar and salt. 
• Mix well
• Add it to the fried mixture, gently mix everything well.
• Once the chivda is cooled down Store it in an airtight container 
• Serve fresh as a tea time snack 

Butter Chakli | Diwali Special Recipe | Crunchy Butter Chakli | Murukku recipe

You can also watch this recipe in Hindi on my YouTube channel

Ingredients

Method

1. Soak the rice for about 2 hours and grind them into a thick smooth paste/batter. Add salt as per taste while grinding
2. Roast black grams and grind them into fine powder without adding water.
3. Melt butter in low flame and keep aside
4. Now to the grounded paste of rice add grounded black grams, ,melted butter,white sesame seeds and cumin seeds.
5. Mix and knead well to form a semi soft dough. If required add little water 
6. Make sure all the mixture is mixed well.
7. Heat oil in a kadai/pan for deep frying.
8. Fill the mould with the dough and keep the rest of the dough aside covered with moist cloth.
9. Release the dough in a flat plate to form round shape of chakli or can directly release in the pan to form chakli sticks.
10. Keep the flame in low to medium so that chakli gets crisp and fried from inside as well.Do not over crowd the pan.
11. Flip over the chakli and fry until golden brown for about 5 mins.
12. Drain the extra oil and our crunchy crispy chakli are ready to be served. Repeat the process until the dough finishes.
13. Let the butter chakli cool before storing it in an airtight container.