Cornflakes Namkeen, Cornflakes Mixture or corn chivda is a munch-on dish that no festival can do without. It is the perfect companion to a glass of tea.
Dry snacks has always been a part of Indian food Culture. Both North and South part of India have their own treasure of such snacks and make these to be munched during the day or with the tea or coffee.
I remember we had a small wooden almirah with a mesh fitted in the front, popularly called as Jali Ki Almari. The Jali Ki Almari was the treasure trove as it was always filled till brim with home made snacks of all varieties.
In the morning and evenings, my mom used to get a huge plate and filled it with small portions of all the varieties which were stocked inside the Jali Ki Almari and these were served along with tea and toast. Besan ke ladoo, Aate Gond ke ladoo, Namkeen Sev, Namakpare and many more dry snacks came out of this almirah regularly.
Cornflakes Namkeen | Cornflakes Mixture or Makai Flakes/ chivda is something every Indian is familiar with. A dry snack that uses deep fried ingredients and spices to put together one of the most addictive and tasty foods, it can be enjoyed with tea or anytime you feel hungry through the day.
Do not confuse the Cornflakes here with the cereal that we eat for breakfast. Their are special Makai Flakes available in the stores which are used to make this Mixture. These flakes can be deep fried and they turn into crunchy and crispy flakes after deep frying.
We enjoyed this delicious Namkeen Mixture with Tetley Green tea which comes in variety of flavours. Experience for yourself how a cup of Tetley green tea can invigorate your system and put you on the path to good health.
Whether made as a part of Diwali or other festivities or just to munch on without any occasion, this cornflake mixture is difficult to resist.
Cornflakes Namkeen Mixture Recipe
Cornflakes Namkeen, Cornflakes Mixture
- 2 cups Makai Flakes
- 1 cup Thick Poha
- 1 cup Boondi
- 20-25 Curry leaves
- 15-20 Almonds
- 15-20 Cashew Nuts
- 25-30 Raisins
- ½ cup Peanuts
- Salt to taste
- 1 tsp Powdered Sugar
- ½ tsp Kashmiri Red Chilli Powder
- Oil for Frying
- Heat oil in a pan.
- Once the oil is hot, place it on sim and deep fry the makai flakes until puffed and crisp.
- Drain on a tissue lined plate.
- Deep fry the poha and drain on the plate.
- In the same oil, deep fry curry leaves until crisp, almonds and cashew nuts until browned, raisins until plump and browned and peanuts till crispy.
- Drain everything on the plate.
- Add salt, sugar and red chilli powder and give the mixture a nice mix.
- Cool and store in an airtight container for up to 10 days.
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