Cornflakes Chivda | Makai Chivda recipe
Cornflakes Chivda is a very easy and perfect savoury snack in the monsoon and winter seasons when you love to enjoy it with a cup of hot tea or coffee. Even it is prepared in Diwali. Its sweet-spicy taste is very addictive. To prepare this recipe we need dried cornflakes/makai poha and dry fruits as well as spices.
You can prepare this dish without getting late for the office and at the same time get appropriate nutritional value, and treat your family, with this refreshing snack. Which can be made with kitchen-friendly ingredients. This savoury snack can be prepared in just 20 minutes and will be loved by kids and adults, alike. This mouth-watering dish can be made on all occasions, So, prepare this easy dish and enjoy it with your loved ones!
Few more Chivda recipes on the blog are:
Course: – Snacks
Prep Time: – 5 Minutes
Cooking time: – 15 Minutes
Total Time: – 20 Minutes
Servings: – 10 Peoples
Cornflakes Chivda Video:
Ingredients:
250 grams – Cornflakes (Makai poha) – not the ready to eat cereal variety
100 grams – Peanuts
50 grams – roasted split Chickpeas or Chana daal
50 grams – Sliced dry Coconut
25 gms – Raisins (golden raisins)
25 gms – Cashew nuts
1 tablespoon – Sesame seeds
250 ml – Cooking Oil – for frying
1 tablespoon- red Chilli powder
2 tablespoons – Chivda masala
1 tablespoon – Coriander powder
1 teaspoon – Cumin seeds (Jeera)
8-10 nos. – Garlic cloves
1 teaspoon – Mustard seeds
1 teaspoon – salt (as per taste)
10- 12 – Curry leaves
1 teaspoon – Turmeric powder
¼ teaspoon – Sugar
Method for preparing Cornflakes Chivda with step by step photos:
I have used here the dried yellow coloured cornflakes also known as Corn poha or makai poha. you get them easily in the Indian grocery shops. 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 little oil or without oil.
So, let’s start…
1 – Heat 250 ml cooking oil on high flame in a kadhai. Once the oil gets heated set the gas flame on medium heat and first fry cornflakes by adding a small quantity enough to fry properly. Don’t over fry cornflakes. Remove immediately once they expand, become golden & crisp with the help of a frying sieve ladle and remove in a big mixing plate or bowl. Don’t brown the corn flakes.
2 – Now fry peanuts, coconut slices, raisins, cashew nuts, roasted chana daal. Spread fried ingredients over fried cornflakes, and combine well gently without breaking cornflakes.
3 – Now it’s time to give tadaka to chivda.
For that heat, the 2 tablespoons of cooking oil in a small pan and add cumin seeds, mustard seeds, crushed garlic cloves and curry leaves. Once cumin and mustard seeds start to crackling, set gas flame on a very low flame and then add chivda masala, coriander powder, red chilli powder, sugar and salt to taste. Just fry for a minute only then add this tadka to chivda.
4 – Transfer this chivda to a big pot and mix well by taking care not to break the crisp corn flakes until the tadaka mixture blends with chivda. Check the taste and add more salt or sugar if required. Cover the lid and keep it aside for an hour. Let the chivda cool completely before storing it. Don’t store chivda mixture while it is hot or warm, or else it would lose crush and turn soggy.
Now your cornflakes chivda is ready.
Sever this chivda with tea or as any time snacks to your family and friends.
Tips for Cornflakes Chivda: –
1 – The frying sieve ladle should be dry and so the ingredients. You will be frying everything one after the other, so the prep works help and is efficient too.
2 – I have used peanuts and cashew nuts in this chivda recipe, but you can use the dry fruits of your choice.
3 – You can easily customize the flavourings according to your taste preference. For seasoning, I opted for simple and well balanced salty, spicy, sweet, and tangy flavours. But feel free to choose your own spice blend, like salt, turmeric, red chilli powder, chaat masala powder, and citric acid powder.
4 – Fry the ingredients on medium-high heat and keep a close watch while frying. They tend to burn in just a few seconds and will spoil the taste of the entire preparation.
5 – This chivda stays fresh and crispy for up to 1 month. But if for some reason it turns slightly soggy, then place it in a baking tray, and bake it for about 10-15 minutes in a 120°C preheated oven. Let it cool completely and then store it again in a clean airtight jar.
Cornflakes Chivda | Makai Chivda recipe
Ingredients
- 250 grams Cornflakes (Makai poha) not the ready to eat cereal variety
- 100 grams Peanuts
- 50 grams roasted split Chickpeas or Chana daal
- 50 grams Sliced dry Coconut
- 25 grams Raisins (golden raisins)
- 25 grams Cashew nuts
- 1 tablespoon Sesame seeds
- 10-12 nos. Curry leaves
- 250 ml Cooking Oil for frying
- 1 tablespoon red Chilli powder
- 2 tablespoon Chivda masala
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin seeds (Jeera)
- 8-10 nos. Garlic cloves
- 1 teaspoon Mustard seeds
- 1 teaspoon salt (as per taste)
- 1 teaspoon Turmeric powder
- ½ teaspoon Sugar (as per taste)
Instructions
- Heat 250 ml cooking oil on high flame in a kadhai. Once the oil gets heated set the gas flame on medium heat and first fry cornflakes by adding a small quantity enough to fry properly. Don't over fry cornflakes. Remove immediately once they expand, become golden & crisp with the help of a frying sieve ladle and remove in a big mixing plate or bowl. Don’t brown the cornflakes.
- Now fry peanuts, coconut slices, raisins, cashew nuts, roasted chana daal. Spread fried ingredients over fried cornflakes, and combine well gently without breaking cornflekes.
- Now it's time to give tadaka to chivda.For that heat, the 2 tablespoons of cooking oil in a small pan and add cumin seeds, mustard seeds, crushed garlic cloves and curry leaves. Once cumin and mustard seeds start to crackling, set gas flame on a very low flame and then add chivda masala, coriander powder, red chilli powder, sugar and salt to taste. Just fry for a minute only then add this tadka to chivda.
- Transfer this chivda to a big pot and mix well by taking care not to break the crisp corn flakes until the tadaka mixture blends with chivda. Check the taste and add more salt or sugar if required. Cover the lid and keep it aside for an hour. Let the chivda cool completely before storing it. Don’t store chivda mixture while it is hot or warm, or else it would lose crush and turn soggy.
- Now your cornflakes chivda is ready.Sever this chivda with tea or as any time snacks to your family and friends.
Notes
