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.
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.