Corn Chivda - Makai Chivda
This crispy, crunchy, and delicious Corn Chivda is very addictive. Chivda is a perfect snack to enjoy between meals to munch on with a cup of tea.
Ingredients
- 4 cups Corn Poha 200 grams
- 1/3 cup Peanuts raw
- 1/4 cup Dry coconut slices
- 15-20 Curry leaves
- 1 tsp Mustard seeds
- 1/4 tsp Asafoetida
- 1/4 tsp Turmeric powder
- 1/2 tsp Red chili powder
- 1/2 tsp Kashmiri red chili powder
- 1/2 tsp Salt or as required
- 2 tsp Sugar powdered
- 2 cups Oil for frying
Instructions
- Heat the oil on medium in a pan for frying the ingredients.
- Once the oil is hot, turn the heat to low. Place some dry coconut slices on a slotted ladle and immerse them in the hot oil. Let it cook for a minute or until it turns light pink. Transfer them to the plate.
- Keep the heat to medium low and transfer the peanuts to the hot oil. Cook the peanuts until they turn crispy, stirring in between for about 2 minutes. Transfer them to the plate by gently tossing to remove excess oil from them.
- Fry the curry leaves in the same way by immersing them in the hot oil on a slotted ladle. Fry them for 10-15 seconds and transfer them to the plate by removing excess oil.
- Keep the heat to medium, add a handful of corn poha at a time, and fry them until puffed up for about 30 seconds. With the help of a slotted ladle, toss them, and place into a large bowl.
- Repeat with the remaining corn poha in the same way and switch off the heat.
- Transfer the fried peanuts, coconut slices, and curry leaves in the fried corn poha bowl.
- In a tempering pan, heat 2 tsp oil on medium heat.
- Add mustard seeds, let them crackle, and switch off the heat.
- Now, add asafoetida, turmeric powder, chili powder, and salt.
- Sprinkle some powdered sugar and Kashmiri red chili powder over the chivda mixture and pour the tempering.
- Mix everything well and taste the corn chivda. Adjust the spices according to your taste and enjoy!
Notes
- Frying all the ingredients crispy is very important to keep the chivada tasting crispy and crunchy for a long time.
- Frying coconut slices and curry leaves by immersing them in hot oil on a slotted ladle helps to take them out very quickly. These two ingredients will burn very quickly so keep an eye on them.
- Corn poha tends to burn quickly as well, so take it out once it puffs up in the hot oil. Add the corn poha in small batches while frying.
- Adding some powdered sugar gives an amazing taste to the corn chivda.