Wednesday, 13 August 2014


After making the popped wheat yesterday, today I have make a chiwda using that popped wheat paired along with cornflakes and it turned out super mind blowing. So you wanna try it out.



1 ½ cup
3 cups
Shengdane / Peanuts
1 ½ tbsp
Khopra / Dry coconut thinly sliced
2 tbsp
Bedane / Raisins                              
10 – 15 nos
Kaju / Cashewnuts
7 – 8 nos
Bhajke dale / Roasted chana dal
2 tbsp
Til seeds / sesame seeds
½ tsp
1 ½ tbsp
Rai / mustard seeds
½ tsp
Heeng / asafoetida
½ tsp
Haldi / turmeric pdr
¼ tsp
Green chillies chopped
2 nos
Curry leaves
8 – 10 nos
Pithi sakhar / Powdered sugar
1 tbsp



1.       Heat little oil and fry separately the peanuts till crisp, remove and then fry the sliced coconut till it is light brown. Remove that too and keep aside.

2.       Also cut the cashews in half and fry them till light brown. Also fry the dale separately in the same oil and remove when lightly coloured.

3.       In the same oil add rai seeds, when they crackle add in the Heeng and haldi. When they sizzle add the curry leaves, green chillies and til seeds. Sauté on low flame till the chillies and curry leaves completely dry out and become crisp. This is necessary to increase the shelf life of the chiwda or the moisture in it will make the chiwda soft within a day or two.

4.       Now into the slow simmering mix add in the raisins, popped wheat and cornflakes along with a little salt and powdered sugar.

5.       Mix it all well with light hands so that the cornflakes do not break.

6.       Switch off the gas immediately and allow to cool.

7.       Store in an air tight container and serve as a snack mixture with tea.

8.       You can also make this purely using cornflakes.

9.       Sometimes I also like adding kadak boondi to it.

10.   Traditionally makyacha chiwda or raw pressed and dried corn is used in this. It is deep fried in oil before use. But here I have used Kellogs corn flakes since it reduces a lot of prep work and time.

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