Makai poha or corn flakes are easily available grocery shops. These are dried maize flakes which puff up when deep fried and are usually added to mixture and chivda. Usually red chilli powder or pieses of green chilly are used to spice up this chivda. The chiwda can also be added to kanda poha while serving, to add crunch and taste to the soft poha. This chivda can be made in large quantity and kept in an air tight container as it remains fresh for about 15 days.
