Ingredients

• 1 cup - corn flakes
• 1 tbsp - peanuts
• 1 tbsp - cashews, broken
• 10-12 - coconut slivers (1 inch length approx.)
• 2 - green chillies chopped
• 1/2 tsp - poppy seeds
• 3-4 pinches - citric acid powder
• 1 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1 tsp - sugar powdered
• Salt to taste
• Oil to deep fry

How to Make Makki Ka Chivda

• Heat oil in large frying pan till smoky. Reduce flame, add peanuts, fry till lightly golden.
• Drain, keep aside. Repeat for cashew and coconut slivers.
• Fry chilli and keep aside.
• In the remaining oil, add the corn flakes a little at a time. Remove and drain as soon as they expand fully.
• Do not brown or they will taste bitter.
• Take drained flakes in a large rimmed plate.
• Add all other fried ingredients. Sprinkle all other masalas and powders over it.
• Mix well by hand with spread fingers.
• Cool completely, before storing in airtight container.
• Serve with tea.