cornflakes chivda recipe, makai chivda recipe
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5 from 3 votes

cornflakes chivda recipe

cornflakes chivda is a crisp, crunchy, sweet & savory fried mixture made with corn flakes, dry fruits and spices.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: snacks
Cuisine: indian
Servings: 1 medium jar
Author: Dassana Amit


  • 2 cups dried cornflakes (makai poha) - not the ready to eat cereal variety
  • cup peanuts (moongphali)
  • 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


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. 

frying cornflakes chivda ingredients

  • 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.

making cornflakes chivda

  • 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.