When it comes to Indian snacks, the options are endless, but one snack that has stood the test of time and still reigns supreme is Chivda. Typically made during festivals like Diwali, it combines flavors and textures perfectly. However, this classic dish has a modern twist – Cornflakes Chivda. It’s light, crunchy, and effortless to prepare. In this blog, we’ll dive into what makes cornflakes chivda so special and how you can make it in just a few simple steps.
This Cornflakes Chivda is a blend of beautiful flavors. The beauty of cornflakes chivda lies in the delicate balance of flavors. It is crunchy, yet it has a light and crispy texture. Along with the goodness of nuts and spices! I love adding curry leaves to the chivda recipes, as they bring their signature herbal notes. It’s a snack that delights all your taste buds – savory, spicy, and slightly sweet!
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What is Cornflakes Chivda Recipe?
Cornflakes Chivda is an effortless snack that can be made in no time, with ingredients readily available in your kitchen. I make this chivda/ chevdo recipe using Kellog's Corn Flakes. Traditionally, chivda is made with flattened rice (poha), but cornflakes add an extra layer of crunch and a delightful texture that takes this snack to the next level. It's not just a festive treat anymore – it can be your go-to snack for teatime, movie nights, or even something to munch on while working.
Unlike store-bought snacks, which are often fried and loaded with preservatives, homemade cornflakes chivda is a much healthier alternative. You control the ingredients, oil, and spice levels, making it perfect for health-conscious snackers.
Why You’ll Love Cornflakes Chivda
- Quick & Easy: Unlike some Indian snacks that require hours of preparation, cornflakes chivda takes only 15-20 minutes from start to finish.
- Customizable: You can easily tweak the ingredients to suit your taste. Add more nuts, reduce the chilies, or even experiment with spices like cumin or fennel for a unique flavor.
- Vegan and Gluten-Free - This recipe is naturally vegan and gluten-free.
- Healthy: Since it’s roasted, not fried, cornflakes chivda is a much healthier option compared to many deep-fried snacks. Plus, you can control the amount of oil and sugar you add to this recipe.
- Perfect Anytime Snack: Whether it’s an evening with tea, a quick office break, or even a light midnight snack, Cornflakes Chivda is the ideal munchie that doesn’t leave you feeling heavy or guilty.
Ingredients to Make Cornflakes Chivda
Kellogs Cornflakes—I prefer to use Kellogs cornflakes for this easy chivda recipe. The cornflakes are already roasted and work great as a quick and healthy snack.
Avocado Oil - I prefer using avocado oil in my cooking as it has a high smoking point and is a healthier oil option.
Mustard Seeds - We will be using mustard seeds for tempering in this cereal chivda recipe. You can also try adding cumin and fennel seeds to the tempering, and it will taste delicious.
Peanuts - Peanuts will add a beautiful crunch and nuttiness to the recipe!
Cashews - We will be adding roasted cashews for an earthy and nutty taste.
Raisins - If you like a hint of sweetness in your chivda, then adding raisins is a must! You can also try adding dried cranberries, or dried apricots for this recipe.
Green Chilies - Adding green chilies in the tempering will add a hint of spice and smokiness to the recipe.
Curry Leaves - Curry leaves add spectacular herby and earthy aroma in chivdas and it's a must add ingredient.
Spices and Seasonings - We will be adding Kashmiri red chili powder, turmeric, salt, chaat masala, and some powdered sugar to flavor this chevdo recipe.
How To Make Cornflakes Chevdo?
Begin by dry roasting the cornflakes in a wide pan over medium heat. Stir occasionally until they become crispy. This step ensures that the cornflakes stay crunchy for a long time. Since I am using Kellogg cornflakes, the cornflakes are already roasted.
In the same pan, heat oil and fry the peanuts until golden. Next, add cashews. Fry them until they turn crispy. Toss in the raisins for a quick sauté until they puff up.
Now add, add mustard seeds and allow them to crackle. Add curry leaves and green chilies, letting them fry for a few seconds.
Lower the flame, add turmeric powder, red chili powder, chaat masala, and salt to taste. Stir the spices well to release their flavors.
Mix everything thoroughly so the cornflakes are well-coated with the spices. Add 2 teaspoons of powdered sugar for sweetness and give it a mix. If you don't prefer the sweetness in the chivda skip adding the sugar.
Once mixed, let the chivda cool completely before storing it in an airtight container. This will keep it fresh and crunchy for a month if stored properly in an airtight container.
Expert Tips To Make This Recipe
Always roast the cornflakes on medium heat for maximum crispiness without burning them.
Don’t skimp on the curry leaves – they add that authentic Indian flavor to the chivda.Store in an airtight container to retain freshness.
This snack can stay crispy for up to a month!
If you want to make it spicier, you can add a sprinkle of black pepper or chat masala while mixing. You can also add amchur for a tangier taste.
Serving Suggestion and Storage Instructions
You can enjoy this crispy, savory snack with your masala chai or as a light munch!
Let the chivda cool completely. Then store it in an airtight container. It should stay fresh and crunchy for up to a month.
More Recipes From The Blog
Easy Cornflakes Chivda Recipe
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 2 Tablespoons Avocado Oil
- 1 Teaspoon Mustard Seeds
- ½ Cup Peanuts Whole Raw Peanuts
- ½ Cup Cashews Whole Raw Cashews
- 2 Tablespoons Golden Raisins
- 2 Green Chilies Slit
- 10-15 Curry Leaves
- 3 Cups Cornflakes I am using Kelloggs Cornflakes for this recipe.
- ½ Teaspoon Salt
- ½ Teaspoon Chaat Masala
- ½ Teaspoon Kashmiri Red Chili Powder
- ¼ Teaspoon Turmeric
- 2 Teaspoons Powdered Sugar
Instructions
- Note- (skip this step if using roasted or Kellogg's cornflakes) Begin by dry roasting the cornflakes in a wide pan over medium heat. Stir occasionally until they become crispy. This step ensures that the cornflakes stay crunchy for a long time.
- Since I am using Kellogg cornflakes, the cornflakes are already roasted, so I skip roasting the cornflakes step.
- In the same pan, heat oil and fry the peanuts until golden. Next, add cashews. Fry them until they turn crispy. Toss in the raisins for a quick sauté until they puff up.
- Now add, add mustard seeds and allow them to crackle. Add curry leaves and green chilies, letting them fry for a few seconds.
- Lower the flame, add turmeric powder, red chili powder, chaat masala, and salt to taste. Stir the spices well to release their flavors.
- Mix everything thoroughly so the cornflakes are well-coated with the spices. Add 2 teaspoons of powdered sugar for sweetness and give it a mix. If you don't prefer the sweetness in the chivda skip adding the sugar.
- Once mixed, let the chivda cool completely before storing it in an airtight container. This will keep it fresh and crunchy for a month if stored properly in an airtight container.
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