Cornflake Poha Chivda Recipe | Poha Cornflake Mixture Recipe
Cornflake Poha Chivda Recipe is one of the easy to prepare snack recipes made with cornflakes, flattened rice and other spices.
Although it is a simple recipe, it is a good idea to plant and keep all ingredients aside. Based on your taste you can adjust a few ingredients here and there. Like peanuts and roasted chana dal give crunchy flavour.
In order to enhance the flavour we can add thin sliced dry coconut. Although we have not used tasting salt in our recipe one who likes to add they can. I have avoided it because it is not good for health.
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.
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.
Usually, deep-fried snacks give crunchy taste only when they are cooled, so to keep its crispiness once Poha Cornflake Mixture Recipe is cooled, store them in an airtight container. Also, it’s a good idea to store it in two boxes one is large and the other is small.
When our children open boxes, it’s obvious that chivda loses its crispiness as ingredients absorb moisture in the air. Other than that, it’s a great evening snack along with a cup of tea.
If you want to make only Cornflake Chivda Recipe then you can avoid flattened rice similarly if you want to make only Poha Chivda Recipe then you van skip cornflake and make this recipe according to your taste.
TIPS to make perfect Cornflake Poha Chivda Recipe:
- To check whether the oil is ready to deep-fry or not add a piece of a cornflake if it floats then the oil is ready.
- When you add curry leaves, they splutter so either fry with a long spatula or keep any plate over oil.
- While sprinkling Masala powder, add when ingredients are hot so that spice sticks to ingredients.
- We should not pour oil to the brim of the Kadai, when deep frying oil may spill out.
- After Chivda cools down, store in an airtight container to keep them crisp.
- Among all oils, Palmolein Oil gives good taste to this recipe.
- If you want you can add thin or finely grated dry coconut to enhance the flavour.
- Each ingredient like cornflake flattened rice, groundnut, etc. has different boiling points so check the temperature of the oil.
- Based on the quantity of oil and size of Kadai, we need to add cornflakes or flattened rice in batches.
You may also like to check other recipes:
Biyyam Saggubiyyam Vadiyalu and
Cornflake Poha Chivda Recipe | Poha Cornflake Mixture Recipe
Cornflake Poha Chivda Recipe is one of the easy to prepare snack recipes made with cornflakes, flattened rice and other spices.
Ingredients
- Corn Flakes – 1 bowl
- Flattened rice – ½ bowl
- Palmolein Oil – Required to deep-fry
- Salt – 1 tbsp.
- Rock salt – ½ tbsp.
- Red chilli powder – 2 tbsp.
- Turmeric powder – ¼ tbsp.
- Groundnuts – ½ bowl
- Roasted chana dal/ putnalu – 1 medium bowl
- Curry leaves – generous quantity
Instructions
- In a frying vessel heat Palmolein Oil.
- Meanwhile, let’s make Masala powder. In a small bowl, add turmeric powder, rock salt, red chilli powder, normal salt and mix well and keep aside.
- 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. So adjust the temperature accordingly.
- Pour cornflakes in a batch quantity and once deep-fried remove from the oil before they get burnt.
- Similarly, deep fry flattened rice and transfer to a wide vessel in which cornflakes are transferred.
- Put ground nuts, roasted chana dal and curry leafs one by one individually and transfer to a wide vessel.
- When ingredients are still hot, sprinkle Masala powder so that it sticks to ingredients. Mix well.
- Keep Cornflake Poha Chivda Recipe aside, once cooled store them in an airtight container.
Recipe Video
How to make Cornflake Poha Chivda Recipe:
- In a large Kadai, heat oil till it reaches its optimum temperature.
- While oil is getting ready, let’s make spice powder to sprinkle over chivda recipe.
- In a small bowl add normal salt, rock salt, red chilli powder and turmeric powder. Mix well.
Note: Although tasting salt or MSG is not mentioned in our recipe, if you want to enhance the flavour of this recipe we can add a pinch of it to spice powder.
- To check whether the oil is ready to deep fry or not, drop a piece of a cornflake. If it floats then the oil is ready.
- Add a batch of corn flakes, if the oil is ready they get fried immediately, remove from the oil before they turn their colour.
Note: Although my Kadai is large enough to occupy 3-4 litres of oil, I have used only 1 litre so that I can give a gap of at least half portion of Kadai. When you put corn flakes oil sometimes oozes out along with deep-fried flakes.
- Once the deep-fried transfer to another wide vessel.
- Similarly in the remaining oil add a batch of flattened rice, deep fry and transfer to a wide vessel.
- Add groundnut and deep fry, it might take some time but when you find its colour changing remove from oil.
- Similarly, add roasted chana dal or putnala pappu and deep fry.
- Add curry leaves and gently fry them as they tend to splutter.
- While all ingredients are hot sprinkle Masala powder and mix well.
- Store Cornflake Poha Chivda Recipe in an airtight container when cooled to keep them crisp.
