Mustard greens have broad, frilled leaves. Mustard greens have a distinct, crunchy yet tender texture. The flavour is peppery and gives off a spicy smell during cooking.
You will need:-
3 bunch mustard greens
1 bunch palak ( spinach )
2 tbsp kasoori methi ( dry fenugreek leaves )
2″ ginger piece
4-5 big fat garlic cloves
4-5 fresh green chillies
Salt to taste
1 tsp red chilli flakes
2 tbsp corn flour/maize flour
2-3 tbsp oil/ghee
1 tsp cumin seeds
1 medium onion finely chopped
1-2 dry red chillies
pinch of hing
You will need :- Makke di Roti
2 cup fine cornmeal/maize flour – light yellow colour ( not corn starch )
Boiling water
2 plastic sheets ( I used sandwich bag – cut open )
Little chapatti flour to dust
Method:- Saag Clean and wash both greens in plenty of water. Pressure cook them with garlic, ginger and green chillies and salt , cook them for 3-4 whistles. Turn off the heat and let pressure cool naturally. Place boiled bhaji in a blender and grind to a coarse paste. Once again cook bhaji in a pan on a low heat about 10-12 miutes. While cooking bhaji add corn flour little at a time and keep mixing bhaji. Now heat oil/ghee in a small pan, add cumin seeds when they splutter add hing, kasoori methi and chopped onion. Fry the onion till nice brown, add whole red chillies and chilli flakes , stir and pour over hot saag. Mix well. Serve with butter on top.
Method:- Makke di Roti Place cornmeal in a bowl, add boiling water mix with a fork and leave it to cool or till you can handle the dough. Knead the dough and make a firm dough. Not too hard. Keep the dough covered with wet cloth while preparing rotis. Take a small amonut of dough and roll into ball. Lightly dust the dough with chapatti flour. Place the ball on the one plastic sheet, and cover with another plastic sheet. Roll it out the ball with rolling pin or with your hands through plastic sheet. It should not be too thin. Cook roti on pre heated tawa or griddle. Turn it over and cook directly on a heat. Smeared with ghee or butter and serve HOT with Hot Sarnso da saag along with salad.
This Cornflakes Chivda or Cornflakes Mixture recipe is a delicious savoury snack made with corn poha, nuts and spices! It is perfect for Indian festivals such as Diwali.
Serve this vegan and gluten-free snack with Masala Chai .
- Ingredients
- Pro Tips
- How to make Cornflakes mixture
- Serving
- Storage
- Other Dry Snacks
Cornflakes chivda, also known as corn flakes mixture, cornflakes namkeen or makai no chevdo, is a popular Indian snack made from cornflakes along with a mixture of various other ingredients.
It is a crunchy and savory dish that’s often enjoyed at tea-time or as a Diwali snack.
It is made with raw makai poha or makka poha, also known as corn or maize flakes. This is not the same as breakfast cereal cornflakes!
Chevdo, as it is known in Gujarati, is common in our house during the festivities. Some recipes we love are:
Kenyan Chevdo
Cereal Chevdo
Poha Chivda (made with puffed rice)
Farali Chevdo
Ingredients
Makai poha -easily available in Indian grocery stores.
Oil – use an oil suitable for deep frying such as sunflower oil or vegetable oil
Curry leaves – fresh curry leaves taste amazing!
Nuts – I have used peanuts and cashew nuts. You may want to use almonds instead
Green raisins
Green chillies
Whole spices – cloves, cinnamon bark
Spices – red chilli powder, turmeric powder
Caster sugar
Citric acid
Salt to taste
Optional:
Some choose to add chaat masala or dry mango powder. This is personal preference but I find that the spices and citric acid used above is enough
Pro Tips
Work quickly and have all ingredients ready before you start.
Use a metal sieve so that you can easily remove the ingredients from the hot oil.
First deep fry the whole spices, curry leaves and chillies to flavour the oil.
Ensure curry leaves are fully dry after washing as the moisture will cause the oil to spit.
Add a small amount of the cornflakes poha to the sieve as they will puff and get much bigger as they fry.
Add the spice powders and sugar whilst the fried ingredients are still hot from deep frying – it helps the spices stick to the ingredients
Give the chivda a bit of time before adjusting the spices – as the mixture sits, it will change in flavour. Adjust to suit your taste.
How to make Cornflakes mixture
Follow the step by step instructions below or the recipe video in the recipe card.
First, heat oil in a deep pan or kadai until the oil is hot.
Start with tempering the green chillies.
Place the chillies into the sieve and gently lower into the oil. They will only need a few seconds to fry in the oil.
Lift up the sieve and allow the excess oil to drain then tip into a baking tray or bowl.
Next, repeat with the whole spices.
Then the curry leaves.
Then the nuts of choice – they will only need a few seconds. If they appear to burn, switch to a low flame until the oil cools down a little.
Then do the raisins.
Lastly, move onto the cornflakes.
You will need to fry the cornflakes poha in many batches. The cornflakes will crisp and puff immediately.
Sprinkle over red chili powder, turmeric powder, citric acid and caster sugar immediately. Add salt to taste.
Mix really well and set aside for 10-15 minutes. Check the flavours and add any extra flavours if needed.
Allow to cool thoroughly before storing.
Serving
- Enjoy cornflakes chivda as a standalone snack.
- Serve it during tea time or as an appetizer at parties and gatherings.
- You can also use cornflakes chivda as a topping for yogurt to add crunch and a hint of spice.
Storage
Store the cornflakes chivda in an airtight container to maintain its crispiness and flavour.
To do this correctly, ensure the chiwda has first completely cooled before storing away. Even a little heat can cause moisture to develop in the container thus loosing crispiness and shelf life.
You can store corn flakes chivda recipe for around 2 weeks at room temperature.
Other Dry Snacks
Serve these snacks to your guests in bowls.
Ratlami Sev
Besan Sev
Choraphari
Suvari or Suwari
Baked Dry Bhakarwadi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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- YouTube
Cornflakes Chivda | Cornflakes Mixture | Makai no Chevdo
Equipment
- 1 wide mouth frying pan or kadai
- 1 stainless steel seive poha jaro
Ingredients
- 250 grams Makai poha
- 4 cup Oil
- 20-22 fresh Curry leaves
- 250 grams Nuts
- 50 grams Green raisins
- 3 large Green chillies cut in to rounds
- 2 tablespoon Whole spices cinnamon bark, cloves and whole black pepper
- 3 tablespoon Red chilli powder
- 1 tablespoon Turmeric powder
- 6 tablespoon Caster sugar
- 1 tablespoon Citric acid
- Salt to taste
Instructions
- First, heat 4 cup Oil in a deep pan or kadai until the oil is hot.
- Start with tempering the 3 large Green chillies .
- Place the chillies into the sieve and gently lower into the oil. They will only need a few seconds to fry in the oil.
- Lift up the sieve and allow the excess oil to drain then tip into a baking tray or bowl.
- Next, repeat with the 2 tablespoon Whole spices .
- Then the 20-22 fresh Curry leaves .
- Then add the 250 grams Nuts of choice – they will only need a few seconds.
- If they appear to burn, switch to a low flame until the oil cools down a little.
- Then do the 50 grams Green raisins .
- Lastly, move onto the 250 grams Makai poha (cornflakes)
- You will need to fry the cornflakes poha in many batches . The cornflakes will crisp and puff immediately.
- Sprinkle over 3 tablespoon Red chilli powder , 1 tablespoon Turmeric powder , 1 tablespoon Citric acid and 6 tablespoon Caster sugar immediately. Add Salt to taste .
- Mix really well and set aside for 10-15 minutes. Check the flavours and add any extra flavours if needed.
- Allow to cool thoroughly before storing.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
