Heat sufficient oil in a kadai.
When oil becomes very hot, reduce the flame and drop the flatten rice.
Immediately take out from the oil, because they will puffed up immediately.
Spread the puffed pitha in a kitchen towel to soak extra oil.
In a pan add 1/2 tsp of oil and roast the peanuts for about 5 minutes in medium heat. Take out in a bowl.
Dry roast the flex seeds till they crackle. Take out in a bowl.
Roast the curry leaves in 1/2 tsp of oil till crisp.
Remove in a plate and crush them with your fingers.
Now takea big mixing bowl. Add prepared flatten rice.
Add cornflakes. It is better to use cornflakes of very thin variety.
Add all the other ingredients and seasonings.
Mix well with a spoon so that everything mix evenly. Check the seasoning. Adjust according to your taste.
Tasty tasty cornflakes chivda is ready to serve. You can keep them in air tight container for 10 to 15 days.
You can make a lot of variations in this recipe according to your taste and availability. Some roasted cashew or roasted coconut pieces can be added,for example to enhance taste.
