This Cornflakes Chivda or Cornflakes Mixture recipe is a delicious savoury snack made with corn poha, nuts and spices! It is perfect for Indian festivals such as Diwali.
Serve this vegan and gluten-free snack with Masala Chai.
Table of contents
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:
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.
Suvari or Suwari
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Cornflakes Chivda | Cornflakes Mixture | Makai no Chevdo
Equipment
- 1 wide mouth frying pan or kadai
- 1 stainless steel seive poha jaro
Ingredients
- 250 grams Makai poha
- 4 cup Oil
- 20-22 fresh Curry leaves
- 250 grams Nuts
- 50 grams Green raisins
- 3 large Green chillies cut in to rounds
- 2 tablespoon Whole spices cinnamon bark, cloves and whole black pepper
- 3 tablespoon Red chilli powder
- 1 tablespoon Turmeric powder
- 6 tablespoon Caster sugar
- 1 tablespoon Citric acid
- Salt to taste
Instructions
- First, heat 4 cup Oil in a deep pan or kadai until the oil is hot.
- Start with tempering the 3 large 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 2 tablespoon Whole spices .
- Then the 20-22 fresh Curry leaves .
- Then add the 250 grams 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 50 grams Green raisins.
- Lastly, move onto the 250 grams Makai poha (cornflakes)
- You will need to fry the cornflakes poha in many batches. The cornflakes will crisp and puff immediately.
- Sprinkle over 3 tablespoon Red chilli powder, 1 tablespoon Turmeric powder, 1 tablespoon Citric acid and 6 tablespoon 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.
Video
Notes
Nutrition
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
Priya Suresh
Wednesday 17th of October 2012
Crunchy munchy mix,love to have some.
Hamaree Rasoi
Tuesday 16th of October 2012
Happy Navratris to you and ypou family Jagruti. Loved the spiced cornflakes.Deepa
divya
Tuesday 16th of October 2012
Yumm - looks very tasty!!
VineelaSiva
Tuesday 16th of October 2012
I love the spicy cornflakes.I used these in the mixer or prepare like u.
Shama Nagarajan
Tuesday 16th of October 2012
delicious bhabhi..yummy . Join me in Fast Food event-Vermicilli in my blog.Have posted Corn flour event round up.