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.
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CORNFLAKES AND POPPED WHEAT CHIWDA
INGREDIENTS
1 ½ cup
|
|
Cornflakes
|
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
|
Oil
|
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
|
Salt
|
T.T.
|
Pithi sakhar / Powdered sugar
|
1 tbsp
|
METHOD:
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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