http://locus-studio.com/?privet=conocer-mujer-costa-rica&cdb=2b Corn Chivda is crunchy snack made by mixing corn poha(or cornflakes) with variety of nuts and spices. This chivda recipe is very easy to make and ingredients can be adjusted according to taste.
http://havanatranquility.com/daeso/3895 During Diwali time, we make poha chivda or puffed rice chivda but this corn chivda was not made at our home previously. Few years back, a friend of mine brought this homemade Corn Chivda for us and from that time this crunchy munchy snack is added to the list of Diwali special food items which we prepare every year around the Diwali time.
Get the facts (Prior to this I loved eating that Haldiram corn mixture 🙂 )
http://theboxseat.co/?privet=ver-a-un-hombre-solo-caminar-por-la-cornisa&727=df 6 cups Corn Poha or pressed maize or dried cornflakes
1/3 cup raw whole groundnuts
1/3 cup Cashew nuts (break into halves)
1/3 cup Almond
1/3 cup Raisins
1/3 cup Chana dal (Gram dal)
½ cup Phool Makhana (Lotus seeds)
8-10 Curry leaves
Oil for frying
2 tsp Red chili powder
2 tsp Chaat Masala
1 tbsp Fennel seed powder
1 1/2 tsp Salt
2-3 tbsp Sugar
½ tsp Black salt
Soak gram dal for 5-6 hours before starting.
Mix all the spices in a small bowl and mix everything well. Keep it aside. (You can adjust the spices as per your taste.)
Heat oil for frying in a kadhai or pan.
When the oil is moderately hot fry cashews, almonds, groundnuts and corn poha separately. (Fry Corn Poha in 4-5 batches for ease as it will puff up a lot while frying)
After frying every ingredient, sprinkle the spice mix on it when it is warm so that spices can stick to it nicely.
Spread soaked gram dal on a paper towel for few minutes, so that its dried before frying.
Fry gram dal till it changes color and sprinkle the spice mix over it.
Flash fry the curry leaves for around 30 seconds. Crush them when they are cool to touch and mix it with the other fried ingredients.
Dry roast the phool makhana in another pan or just microwave it for 10-15 second.
Mix roasted phool makhana and raisins with the other ingredients.
Mix all the ingredients well so that the spices are evenly coated.
Taste your chivda at this point so that any spice can be adjusted if required.
Cool the chivda and store in air tight container at room temperature.
Enjoy the crunchy chivda as a evening snack or much it with your cup of tea.
-Readymade boondi, potato waffers or sev can also be added to the chivda.
-Nuts and Spices can be adjusted according to taste. If you like more of groundnuts and less of almonds in your chivda, then go ahead and make your chivda with ingredients which you love more. Also you can adjust the amount of sugar , salt and other spices. I like my chivda little sweet, tangy and spicy but if you dont want sweetness in your chivda, just skip the sugar.
-Gram dal and curry leaves should be completely dry before frying in oil.