cornflakes chivda recipe – easy to prepare step by step recipe of cornflakes chivda.

today i made these crisp makai chivda and also managed to take step by step pics. the recipe is easy to prepare.

chivda is a deep fried savory mixture consisting of many ingredients. these include dry fruits as well as spices. few more chivda recipes on the blog are:

• poha chivda
• namkeen chivda
• mixture recipe
• kara boondi
• oats chivda
• sabudana chiwda

here i have used the variety of dried yellow colored cornflakes. these are deep fried to make the chivda. they are also known as corn poha or makai poha. you get them easily in the indian grocery shops.

these are not the ready to eat cereal cornflakes. you can make this chivda, with the ready to eat cornflakes too. in this case you just need to lightly roast the cornflakes in a bit of oil. the dry fruits can also be roasted with some oil or without oil.

tips for making cornflakes chivda

• this is a sweet and savory chivda. you can alter the spices as per your liking.
• when making chiwda with poha or cornflakes or grated potatoes, always use a fine sieve ladle. in indian markets we get these sieve with a handle and they are very helpful for frying ingredients which have small pieces or flakes. just one equipment makes the frying process easy and a breeze. so you don’t waste time and energy trying to find out the corn flakes in the oil.
• this cooking process requires a bit of planning. so keep all the ingredients ready.
• also line one large tray or two to three plates or bowls with paper towels.
• the frying sieve ladle should be dry and so the ingredients. you will be frying everything one after the other, so the prep works helps and is efficient too.

cornflakes chivda also can be served plain as a snack or with some chai.

few more snacks recipes you may like are:

• mathri recipe
• chakli recipe
• shankarpali recipe
• nankhatai recipe
• murukku recipe

cornflakes chivda recipe

4 from 5 votes

Prep Time:5 mins

Cook Time:20 mins

Total Time:25 mins

cornflakes chivda is a crisp, crunchy, sweet & savory fried mixture made with corn flakes, dry fruits and spices.

Course:snacks

Cuisine:indian

Servings:1 medium jar

Author:Dassana Amit

INGREDIENTS FOR cornflakes chivda recipe

(1 CUP = 250 ML)

• 2 cups dried cornflakes (makai poha) - not the ready to eat cereal variety
• ⅓ cup peanuts (moongphali)
• ⅓ cup cashews (kaju)
• 2 to 3 tablespoon roasted chana dal (roasted bengal gram) - optional
• 3 tablespoon golden raisins (kishmish)
• 8 to 10 curry leaves (kadi patta)
• ½ tablespoon powdered sugar or as required
• ½ teaspoon red chili powder or as required (lal mirch powder)
• ¼ teaspoon turmeric powder (haldi)
• fine salt or powdered salt as required - you can add the regular kind of salt, but not sea salt crystals.
• oil for deep frying

HOW TO MAKE cornflakes chivda recipe

preparation for cornflakes chivda recipe

• first measure and take all the ingredients and keep them in individual bowls or plates. 
• heat oil till its moderately hot in a kadai. 

making cornflakes chivda

• take about 1/3 cup of the corn flakes in the sieve. immerse the fine sieve ladle in the hot oil.
• fry the cornflakes, stirring with a spoon, till they expand, become golden & crisp. don’t brown the corn flakes.
• shake the ladle to remove excell oil. drain the corn flakes on a plate lined with kitchen paper towel. fry the rest of the corn flakes in the same way.
• add the peanuts to the sieve ladle
• fry them in the same way, stirring with a spoon, till they are crisp and crunchy.
• remove and place the peanuts on the kitchen paper towel.
• now add cashews to the to the sieve ladle.
• in a similar way, fry the cashews till golden.
• remove and drain the cashews on the kitchen paper towel.
• if using roasted chana dal, then fry too them this way.
• next add the raisins. fry them till they become plump & swell. don’t fry more as they become dense and chewy.
• drain the raisins too. fry the curry leaves for a few seconds. then place them too on the paper towel.
• when the mixture is still hot, add turmeric powder, red chili powder, powdered sugar and salt. stir well.
• mix the powdered sugar, salt and spices very well with the rest of the ingredients with a spoon, taking care not to break the crisp corn flakes. check the taste and add more of the salt or powdered sugar if required.
• once the cornflakes chivda mixture is cooled, then store in an airtight container or jar.
• serve cornflakes chivda whenever required as a tea time snack.

GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

how to make cornflakes chivda recipe

1. first measure and take all the ingredients and keep them in individual bowls or plates. heat oil till its moderately hot in a kadai. take about 1/3 cup of the corn flakes in the sieve. immerse the fine sieve ladle in the hot oil.

2. fry the corn flakes, stirring with a spoon, till they expand, become golden & crisp. don’t brown the corn flakes.

3. shake the ladle to remove excess oil. drain the corn flakes on a plate lined with kitchen paper towel. fry the rest of the corn flakes in the same way.

4. add the peanuts to the sieve ladle.

5. fry them in the same way, stirring with a spoon, till they are crisp and crunchy.

6. remove and place the peanuts on the kitchen paper towel.

7. now add cashews to the to the sieve ladle.

9. in a similar way, fry the cashews.

10. just fry the cashews till golden. avoid over browning.

11. remove and drain the cashews on the kitchen paper towel.

11. next add the raisins.

12. fry them till they become plump & swell. don’t fry more as they become dense and chewy.

13. drain the raisins too.

14. fry the curry leaves for a few seconds. then place them too on the paper towel.

15. when the mixture is still hot, add turmeric powder, red chili powder, powdered sugar and salt. stir well.

16. mix the sugar, salt and spices very well with the rest of the ingredients with a spoon, taking care not to break the crisp corn flakes. check the taste and add more of the salt or powdered sugar if required.

17. once the makai chivda mixture is cooled, then store in an airtight container or jar.

18. serve cornflakes chivda whenever required as a tea time snack.

RELATED RECIPES

thick poha chiwda recipe | namkeen recipe | how to make chiwda recipe kara boondi recipe, how to make kara boondi | masala boondi mixture mixture recipe, how to make mixture recipe | south indian mixture recipe pan fried tofu recipe, how to make pan fried tofu with peanut sauce baby corn manchurian recipe, how to make baby corn manchurian dry chilli baby corn recipe, how to make chilli baby corn shankarpali recipe, how to make shankarpali recipe | diwali snacks recipes poha chivda recipe, how to make poha chivda recipe | chivda recipes oats chivda recipe, how to make oats chivda recipe fried oats chiwda recipe, how to make fried oats chivda