Ingredients
| 4 tablespoons oil | |
| 2 green chillies, sliced | |
| 8 stalks of curry leaves, stalks removed | |
| 2 tablespoon popcorn kernels | |
| 2 teaspoons mustard seeds | |
| 1 teaspoon cumin seeds, roughly ground | |
| 1 teaspoon turmeric | |
| 1 teaspoon salt | |
| 2 cups cornflakes |
Spiced Indian chivda is a delicious snack for a party. Traditionally it’s made with flat discs of rice (poha), but cornflakes make a good alternative. I have used Nature’s Path organic flakes as they have a blend of corn and other grains. They are also lightly sweetened so you get that nice sweet- savoury result, but any flakes or even rice bubbles are suitable.
Instructions
| 1. | Heat 3 tablespoons of the oil in a large heavy-based saucepan with a lid, over a medium heat. |
| 2. | Add the chillies and curry leaves and fry for one minute until crisp, (stirring and watching as they can splatter), then remove with a slotted spoon and drain on kitchen paper. |
| 3. | Add the popcorn, mustard seeds, cumin, turmeric and salt to the oil and cook, stirring, until the popcorn starts popping then quickly cover and leave to pop, shaking around constantly so you don’t burn the spices. |
| 4. | When the popping subsides, uncover and add the cornflakes and the last tablespoon of oil, stirring well to coat. |
| 5. | Stir through the chilli and curry leaves and cool. |
| 6. | Store in an airtight container for up to five days. |
| 7. | When you serve, make sure you scrape out all the spices over the mix. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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