Corn Chivda/ Makai Chivda

Time 20 min

Ingredients

Makyache pohe 2 cups

Groundnuts 1/2 cup

Dalia 1/4 cup
Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Curry leaves 3-4

Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Cumin coriander powder 1/2 tsp

Powdered sugar 1 tsp

Amchur powder 1 tsp

Oil for deep fry

Salt to taste

Method

Heat oil in kadai, take spoonful of maka and fry. Take out from oil and keep onto a tissue paper and then in a large mixing bowl. Repeat this procedure and fry all maka. Then sprinkle red chili powder, cumin coriander powder, amchur powder, salt, powdered sugar. Mix well. Keep it aside. 

In the same oil fry groundnuts and dalia. Keep it in large mixing bowl.

Heat 1 tbsp oil in pan, add mustard seeds, cumin seeds, curry leaves. After mustard seeds 

pops out switch off the flame, then add turmeric powder to the oil. Allow it to cool. 

Now pour this seasoning in the large bowl, mix well. 

Allow it to cool. Store in the airtight container.