Friday, October 17, 2014

Sour and Sweet Cornflakes Chivda

Cornflakes chivda is one of delicious Diwali snack or namkeen recipe. I always love any kind of chivda whether it is poha chivda, oats chivda or this cornflakes chivda. I will be sharing other chivda recipes soon. 

Time 20 minutes
Yield: 3 Cups

2 Cups Corn flakes(dried) (see notes)
2 tbsp Cashews(broken)

2 tbsp Coconut flakes
1/2 cup Peanuts
1/4 cup Dalia (roasted chana dal)

pinch of Asafoetida
lots of Curry leaves
1/2 tsp Turmeric powder
2 tbsp Red chili powder
1 tbsp Roasted Cumin seeds powder
1 tbsp Roasted Fennel seeds powder
1/2 tsp Amchur powder

1 tbsp Black Salt
1 tbsp Sugar(Powdered/fine)
Salt to taste

Oil for frying 


1. In small bowl add red chili powder, cumin seed powder, fennel seed powder, amchur, asafoetida, turmeric powder, black salt, sugar and salt. Mix nicely. Keep aside.

2. Heat oil in deep pan and deep fry curry leaves keep aside. Again deep fry corn flakes in small quantities. Keep aside in deep bowl lying under tissue paper.

3. In same oil deep fry or shallow fry peanuts, cashews, coconut flakes one at time till it becomes light brown and crispy. Keep aside in deep bowl. Mix well.

4. Sprinkle spice mixture evenly all over corn flakes. Mix it very gently and carefully till spices coat evenly to corn flakes.

5. Let it cool completely before storing in air tight container.

6. Serve as a snack with your tea.

Notes :
1. Cornflakes – I have used dried corn flakes. But you can use corn flakes cereal then no need to fry it.

2. Make sure to fry peanuts and curry leaves till they dry out. If there is any moisture in it, then chivda will not remain crunchy after a day or two. So to increase the shelf life there should not be any moisture in it.

3. You can add spices as tempering but after adding, immediately add corn flakes and mix it quickly, because we do not want burn spices taste.