Cornflakes, Poha and Nuts Chivda – Low fat and easy !

Cornflakes and Poha( Flattened rice ) Crunchy toasted mix – Low fat with added goodness of nuts and spices to make it more interesting! Happy munching !

The first of the festivities begin with a bang!!!

DH twisted his ankle and hobbled away chauffeuring A1 for his weekly robotics meeting . You know how you think you end up having this one day of the week without classes or any social commitments ….? And just like that, that day gets picked for this weekly activity. In any case , with DH away and A2 diligently working on her myriad of school projects and A3 generally clowning away, I had this itch to do something. Quick, easy and perfect!

Usually this is the time when I head to the  “baking center of my brain” and subsequently raid the pantry and fridge in the hopes of creating something new. But now is as good a time as any to begin on the Diwali list. Ideally, I would have loved to begin with the creation of a sweet or Mithai. Kind of like beginning on a sweet note kind of thing , tradition and all,so to speak.

Well in this case, this conflakes chivda has a bit of everything – sugar and spice and everything nice.

Happy Diwali folks !

Diwali DIya
Diwali Diya

Cornflakes and Poha( Flattened rice ) Crunchy toasted mix 

Cooking time : 20-25 minutes            Prep time : 5 -8 min                    Serves : 8-10

Ingredients:

  • Unsweetened Cornflakes : 3 cups
  • Thick or thin flattened rice or Poha of your choice : 2 cups
  • Cashews : 1/4 cup
  • Roasted Channa Dal or Dhalia : 1/3 cup
  • Peanuts ( skinned or unskinned ) : 1/2 cup
  • Safflower or any oil of your choice : 6 Tsp.
  • Haldi or Turmeric powder : 1/4 Tsp.

Spice Mix:

  • Paprika or Chili powder : 1- 1.5 Tsp. (Depending on your spice tolerance)
  • Hing or Asafoetida : fine ground : 1/4 tsp.
  • Chaat masala : 1.5 tsp
  • Kari powder ( optional) : 1 tsp.
  • Coriander – Jeera powder : 1/4 tsp.
    Salt : 1- 1.25 tsp.
  • Sugar : 1-1.5 Tsp.

Procedure:

  1. In a big wok or Kadai, heat 2 Tsp. of oil and roast the nuts sequentially and set aside. Do not rush this step. They do need to get roasted to a nice brown color. Hastening this step would result in semi crunchy nuts.. Not what you need definitely! (Remove the contents and let it cool!)
  2. Add another teaspoon oil and fry the roasted Channa dal or dhalia and curry leaves ( washed and dried please!) to crisp.( Remove the contents and let it cool! )
  3. Add another teaspoon of oil and add in half of the haldi powder and add in the 2 cups of flattened rice or Poha. Slow roast this on medium flame. High flame heat will burn the Poha and leave you with an inedible mess! Roast this until all the flakes are nicely toasted and super crunchy. Should take you anywhere from 7-12 min depending on the type of the flakes and heat maintained. (Remove the contents and let it cool!)
  4. Add in the remaining oil and toss in the cornflakes with the other half of haldi powder and slow roast it again. This should take about 10-15 min. They become really crunchy and are more brown in color than the untoasted one. Again do not rush this process and ensure you are tossing the contents thoroughly to distribute the heat. (Remove the contents and let it cool!)
  5. In a separate bowl dry mix all the ingredients listed under spice mix.
  6. Once the contents of the mix have sufficiently cooled down , layer it out in big wide bowl.
  7. Add in the spice mix and gently toss it with a fork or a spoon so it coats the crunchy mix.
  8. Adding in the spice mix when it is hot, will result in sweating of the flakes and you will lose the crunchiness 🙁
  9. Make sure the contents are absolutely cool before storing in an airtight container.
  10. Should stay fresh if properly stored for about 10 days.

Thoughts? Feedback?Questions? ..Write to me :-)