A snack with a twist, try this delicious and easy Cornflakes Chivda or Makai Chivda this Holi and you’re going to fall in love with the crunchiness of this savoury snack.
It’s a great substitute for your regular namkeen and let me warn you, this snack can get quite addictive. Here is how to make it.
Snacking is my favorite thing to do!
Well, who doesn’t like it after all?
In between my meals, there are a few times that I get hungry and that’s when I need my munchies.
Other than this, I also like to munch on something crispy and spicy while enjoying my evening tea or coffee.
And therefore I make sure that there are some homemade snacks stored in my pantry, so that if anyone is hungry, you can just go, take it and enjoy.
You will find many varieties of snacks in my house, but the one that is regular is this Cornflakes Chivda.
It is so addictive and tasty, that it gets over with a week of making it.
While I make it in smaller quantities, just to see we are not stuffing out stomach with only this. Yes, Its that addictive!
But I do make it in large quantity during festivals such as Holi and Diwali, to serve it to the guests, as everyone from adults to kids just love this.
It is easy to make and you will already have ingredients stored in your kitchen to make this Chivda.
About the recipe
It is a type of Chivda that is also known as Corn Poha or Makai Ka Chivda.
It is made with Corn Flakes, Peanuts, Curry Leaves, Cashew Nuts, Curry Leaves, Green Chillies, Turmeric Powder, Red Chilli Powder and Salt.
You can even add a little Lemon Juice, if you like that tangy flavor in your Chivda.
To make this Cornflakes Chivda recipe, the cornflakes are deep fried till crunchy and mixed in with the other ingredients.
Note that the cornflakes used to make this chivda is different from the cereal that we eat for breakfast.
You will have to go to your grocery store and ask for Corn Flakes used for making Chivda specifically.
This cornflakes is also called Makka Poha.
You can also use the ready to eat cereal cornflakes. Just that, don’t fry them.
Just roast them a bit and add in the spice mixture. This will make a healthier version of cornflakes chivda.
Oil is heated in a pan and the makka poha is fried until crisp. Then all the oil is drained out of the poha using a tissue lined plate.
Next, the peanuts are added in and fried until browned and crisp and this is also left to drain on a tissue.
A little oil is heated in a pan and curry leaves and chopped green chillies are added in and fried until they are crisp.
Then cashews and raisins are added, once browned, to this mix, some turmeric powder and red chilli powder is added and the mixture is fried for a few seconds.
Now the fried poha and peanuts are added in and mixed well. Finally, some salt is added and a little chaat masala is also put in and the whole chivda is given a good mix.
To make chivda in microwave, microwave Makka Poha, Peanuts, Cashew Nuts and Curry Leaves until they are crisp.
Approximately 1-2 minutes. Then make a tadka in a pan and mix it with the roasted ingredients.
Once the mixture cools down, store the chivda in an airtight container so that it doesn’t lose its crunch.
It can be stored for up to ten days, but trust me; it’s going to vanish in a few hours.
The kids are going to love this crunchy snack and it’s something they are going to look forward to when they come home from school.
This Chivda keeps good for almost a month in an airtight container.
But if it gets little soggy, you can spread it on a baking tray and bake at very low temperature for 15-20 minutes to get rid of the moisture.
This easy cornflakes chivda is a brilliant snack to serve with chai or coffee, it’s also a great homemade snack to serve to guests who come home, especially during the festive season.
This chivda has a lovely mix of flavours, the crunch from the poha or cornflakes, the slight sweetness from the raisins and the nutty flavour from cashews and peanuts.
You can play around with this recipe and add the nuts of your choice in it. You can add thin fried coconut slices too in it.
Chivda, even though deep fried, is rather light on the stomach and it’s a great snack to carry with you to office and munch on throughout the day.
Do try this crunchy chivda recipe this Holi and watch a little bit of it disappear every day.
Here is how to make Easy Corn Flakes Chivda.
Pro Tips by Neha
Keep the ingredients handy before starting to fry them.
Fry the ingredients on medium high heat heat and keep a close watch while frying. They tend to burn in just a few seconds and will spoil the taste of the entire preparation.
You can add ½ teaspoon of powdered sugar to the recipe to give a nice khatta meetha taste.
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Step by Step Recipe
Heat oil for frying in a pan. When the oil is hot, simmer the heat to low and fry the makka poha until crisp. Drain on a tissue lined plate.
Deep fry the peanuts in the same oil until browned and crisp. Drain on a tissue lined plate.
Heat 1 tablespoon oil in a pan.
Once the oil is hot, add curry leaves and green chilli and fry until they are crisp.
Add cashew nuts and raisins and fry until they turn brown.
Add turmeric powder and red chilli powder and fry for a few seconds.
Now add the fried makka poha and peanuts and mix well.
Add salt to taste and chaat masala and mix well. Cool the mixture and store in an airtight container for upto 10 days.
Cornflakes Chivda Recipe
- 2 cups Makka Poha
- ½ cup Peanuts
- 20-25 Curry Leaves
- 2-3 Green Chilli (Slit into half)
- ¼ cup Cashew Nuts
- ¼ cup Raisins
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- Salt to taste
- 1 teaspoon Chaat Masala
- 1 tablespoon Oil (Plus for frying)
- Heat oil for frying in a pan.
- When the oil is hot, simmer the heat to low and fry the make poha until crisp.
- Drain on a tissue lined plate.
- Deep fry the peanuts in the same oil until browned and crisp.
- Drain on a tissue lined plate.
- Heat 1 tablespoon oil in a pan.
- Once the oil is hot, add curry leaves and green chilli and fry until they are crisp.
- Add cashew nuts and raisins and fry until they turn brown.
- Add turmeric powder and red chilli powder and fry for a few seconds.
- Now add the fried makka poha and peanuts and mix well.
- Add salt to taste and chaat masala and mix well.
- Cool the mixture and store in an airtight container for upto 10 days.
- Serve with tea or coffee.