It is already time for Diwali, the festival of lights! I decided to try something new this year. I have never made corn chiwda, however, it is one of Mayur’s favorites, so I decided to give it a try. I got his seal of approval that this is one of the best chiwdas I have made 😀 Hope your family loves it as much as Mayur did. 

What you will need:

How to make it:

• Roast cumin seeds and shankar chaap hing (asafetida). Powder both. If you cannot find shankar chaap hing, which is a raw form of asafetida, you can use powdered asafetida as well.
• In a bowl, take powdered sugar, cumin powder, turmeric powder, Kashmiri chili powder, asafetida powder, and salt. Mix well and set aside. This is the spice mix that you will use to make the chiwdo. You will sprinkle this spice mix on the remaining ingredients as they are fried.
• Heat oil for frying. Keep all the ingredients close by as the frying process goes by quickly.
• Once the oil is hot, add the cornflakes poha and fry them till they puff up. After removing the cornflakes poha from the oil, immediately sprinkle it with the spice mix so that it attaches to the cornflakes.
• Similarly, fry the curry leaves, coconut slices, roasted chana dal, peanuts, and cashew nuts one at a time. Sprinkle with the spice mix immediately after frying each ingredient.
• Mix all the fried ingredients and cornflakes. Add any remaining spice mix and stir it all well.
• Let the chiwdo cool completely. Once cooled, store immediately in an air-tight container. This chiwdo, if stored properly, lasts about 30-40 days. Enjoy with your family and friends during Diwali.