About The Product

Corn chivda is a famous Indian tidbit produced using corn chips, nuts, flavors, and other tasty fixings. A firm and flavorful bite is delightful as a breaktime nibble or during merry events. Here is a recipe to make corn chivda:

Fixings:

• 3 cups corn drops
• 1 cup simmered peanuts
• 1/2 cup simmered chana dal (split chickpeas)
• 1/2 cup dried curry leaves
• 1/4 cup cashew nuts
• 1/4 cup raisins
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red bean stew powder (change as indicated by your flavor inclination)
• 1/2 teaspoon chaat masala (discretionary)
• Salt to taste

Guidelines:

• Heat oil in an enormous skillet or kadai over medium heat.
• Add mustard seeds and cumin seeds. Permit them to pop.
• Add dried curry leaves and sauté briefly until they become fresh.
• Add cashew nuts and raisins. Sauté for a couple of moments until the cashews become brilliant and the raisins are stout.
• Decrease the intensity to low and add the cooked peanuts and simmered chana dal. Blend well.
• Add turmeric powder, red stew powder, and salt. Combine everything as one to cover the nuts and dal equally with the flavors.
• Add the corn pieces to the dish. Tenderly blend every one of the fixings, guaranteeing the corn pieces are covered with the zest combination. Be delicate to prevent breaking the corn chips.
• Keep cooking on low intensity for 2-3 minutes, blending delicately to prevent consumption.
• Eliminate the intensity and let the corn chivda cool down completely.
• Once cooled, sprinkle chaat masala (discretionary) for added flavor and blend well.
• Store the corn chivda in a hermetically sealed holder. It may very well be appreciated for as long as about fourteen days.
• Corn chivda is a scrumptious and habit-forming bite that offers a crunchy surface with a blend of flavors. It very well may be filled in with no guarantees or joined by a hot cup of tea or espresso. Partake in this delectable corn chivda during your lunch breaks, as a night nibble, or as a feature of your happy festivals.