- Serves: 15
- Prep Time: 20 Minute
- Cooking: 60 Minute
Diwali is finally here!!!! The year has just whizzed past and for all you know it will be New Year soon….How time flies!!!! Come Diwali… and I start mithai and namkeen marathon. For me Festivals = Mithais and Namkeens. Corn chiwda is something I have always loved but did not have the courage to make for the simple reason that it requires a whole lot of frying which I am not very fond of…but since I wanted to try a new namkeen it suited me just fine. For a diet variation instead of frying you can microwave the makai flakes and roast the other ingredients instead of frying them. The makai flakes that I have used here are readily available in the local grocery stores.
- Fry the Makai flakes in oil. Remove on absorbent paper and cool. In the same oil fry the peanuts, coconut slivers, roasted chana dal, cashews and raisins till golden in colour. Drain and keep aside.
- When the ingredients have cooled down mix them together and add the chiwda masala. If you can't find this masala just add 1 tsp amchur powder, 1 tsp jeera powder, 1 tsp dhania powder, 1 tsp chilli powder, 1/2 tsp haldi powder and give the whole thing
- If you like you can add a little sev, fried chana dal which are readily available in the market. Also I have added a little fried poha for an additional crunch which is purely optional. You can also microwave the poha.
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