Easy Cornflakes Chivda Recipe

Easy Cornflakes Chivda Recipe is an effortless snack that can be made in no time, with ingredients readily available in your kitchen.

3.67 from 3 votes

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Course: Snack

Cuisine: Gujarati, Indian

Keyword: Gujarati Snacks, Indian Snacks, Snack Recipes

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: Cups

Calories: 370kcal

Author: Aayushi Patel

Get Recipe Ingredients

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.

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.