Cornflakes Chivda Recipe

A bowl of vibrant, spiced rice garnished with herbs on a dark surface.

Binjal Pandya

Cornflakes Chivda or Makai Poha Chivda or Makai No Chevdo. This dish is simple, prepared from yellow cornflakes, which is deep fried and then made as a Chivda adding some nuts and spices. It is a quick Indian snack to be enjoyed at any time, perfect with tea or just munching. This sweet and salty namkeen with increased shelf life, prepared instantly. Cornflakes Chivda is deep fried savory mixture which includes dry fruits as well as spices, which can be made with kitchen pantry friendly ingredients.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 5 -6

Course: Snack

Cuisine: Indian

Ingredients Method Notes

Ingredients

2 cups Raw Yellow Cornflakes/Makai Poha
¼ cup Peanuts
¼ cup Sliced Dry Coconut
¼ cup Broken Cashew Nuts
2 tbsp Raisin/Manuka
2-3 Green Chili Chopped
8-10 Curry Leaves
½ tsp Red Chilies Powder
½ tsp Turmeric Powder
1-2 tbsp Powdered Sugar
½ tsp Rock Salt
½ tsp Amchoor Powder
Salt to Taste

Method

In a deep pan/kadhai, add oil for deep frying and heat it.
Once hot enough, add makai poha into small-small batches and deep fry it, drain it using big frying sieve spoon and spread it on a kitchen paper absorbent towel.
Now, fry peanut, coconut slices, cashew nuts one by one till golden brown, and then place it on the kitchen papper.
Fry raisin, green chili, curry leaves one by one in same way and add over the fried cornflakes.
Now, mix the all fried ingredients into the mixing bowl without breaking the poha.
Sprinkle all spices, sugar, salt and mix it tossing it gently till all spices mix and coat very well.
Cornflake Chivda is ready. Let it be cool down, then store into the airtight container and enjoy along with cup of tea as a snack.

Notes

You can add other snack ingredients into the Chivda like sev, roasted dalia if you want.
You can skip green chilis and coconut slices if you dont like.