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.