Serve this vegan and gluten-free snack with Masala Chai. Cornflakes chivda, also known as corn flakes mixture, cornflakes namkeen or makai no chevdo, is a popular Indian snack made from cornflakes along with a mixture of various other ingredients. It is a crunchy and savory dish that’s often enjoyed at tea-time or as a Diwali snack. It is made with raw makai poha or makka poha, also known as corn or maize flakes. This is not the same as breakfast cereal cornflakes! Chevdo, as it is known in Gujarati, is common in our house during the festivities. Some recipes we love are: Kenyan Chevdo Cereal Chevdo Poha Chivda (made with puffed rice)
Why you will love this recipe
Delicious Diwali snack recipe Homemade chevdo Perfect tea-time snacks recipe Easy and inexpensive
Cornflakes Chivda Recipe Ingredients
Makai poha-easily available in Indian grocery stores. Oil – use an oil suitable for deep frying such as sunflower oil or vegetable oil Curry leaves – fresh curry leaves taste amazing! Nuts – I have used peanuts and cashew nuts. You may want to use almonds instead Green raisins Green chillies Whole spices – cloves, cinnamon bark Spices – red chilli powder, turmeric powder Caster sugar Citric acid Salt to taste Optional: Some choose to add chaat masala or dry mango powder. This is personal preference but I find that the spices and citric acid used above is enough
Pro Tips
Work quickly and have all ingredients ready before you start. Use a metal sieve so that you can easily remove the ingredients from the hot oil. First deep fry the whole spices, curry leaves and chillies to flavour the oil. Ensure curry leaves are fully dry after washing as the moisture will cause the oil to spit. Add a small amount of the cornflakes poha to the sieve as they will puff and get much bigger as they fry. Add the spice powders and sugar whilst the fried ingredients are still hot from deep frying – it helps the spices stick to the ingredients Give the chivda a bit of time before adjusting the spices – as the mixture sits, it will change in flavour. Adjust to suit your taste.
How to make Cornflakes mixture
Follow the step by step instructions below or the recipe video in the recipe card. First, heat oil in a deep pan or kadai until the oil is hot. Start with tempering the green chillies. Place the chillies into the sieve and gently lower into the oil. They will only need a few seconds to fry in the oil. Lift up the sieve and allow the excess oil to drain then tip into a baking tray or bowl. Next, repeat with the whole spices. Then the curry leaves. Then the nuts of choice – they will only need a few seconds. If they appear to burn, switch to a low flame until the oil cools down a little. Then do the raisins. Lastly, move onto the cornflakes. You will need to fry the cornflakes poha in many batches. The cornflakes will crisp and puff immediately. Sprinkle over red chili powder, turmeric powder, citric acid and caster sugar immediately. Add salt to taste. Mix really well and set aside for 10-15 minutes. Check the flavours and add any extra flavours if needed. Allow to cool thoroughly before storing.
Serving
Enjoy cornflakes chivda as a standalone snack. It’s perfect for munching while watching TV, reading a book, or chatting with friends. Serve it during tea time or as an appetizer at parties and gatherings. You can also use cornflakes chivda as a topping for yogurt to add crunch and a hint of spice.
Storage
Store the cornflakes chivda in an airtight container to maintain its crispiness and flavour. To do this correctly, ensure the chiwda has first completely cooled before storing away. Even a little heat can cause moisture to develop in the container thus loosing crispiness and shelf life. You can store corn flakes chivda recipe for around 2 weeks at room temperature.
Other Dry Snacks
Serve these snacks to your guests in bowls. Ratlami Sev Besan Sev Choraphari Suvari or Suwari Baked Dry Bhakarwadi As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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