Corn Chivda – a crunchy and flavourful snack made using makai poha (cornflakes)
Diwali is around the corner and for me, it is incomplete without homemade sweets. As much as Diwali is all about rich and festive sweets, there are certain savory dishes which are a part of Diwali celebration…Chivda, sev, ghatiya, methi namakpare being some of them. Chivda makes for a delicious tea time snack. I have earlier shared the recipe of Poha Chivda. Another super tasty Chivda which is extremely easy to make and will leave you craving for more is Corn Chivda. Corn chivda is made by frying corn flakes (makai poha) and mixing them with fried nuts and spices.
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List of ingredients to make Corn Chivda
Makai Poha (Cornflakes) – this is the main component of this recipe and forms the base of corn chivda.
Peanuts : Peanuts add a crunch and nutty flavour to the chivda
Cashew nuts : : Cashew nuts adds to the overall richness of the chivda
Dry Coconut : Dry coconut adds chewy and fibrous tecture to the chivda and also adds a subtle sweetness to the chivda.
Roasted Chana dal (daria) – Roasted chana dal adds a nutty flavour to the chivda and enhances the texture of chivda
Black raisins: Raisins adds a burst of sweetness to the overall flavour profile. Black raisins also add to the visual appeal of the chivda.
Spices & Herbs : Curry leaves, red chilly powder, turmeric powder, dry mango powder
Other ingredients : Oil and salt
 Step-wise recipe with pictures
Heat oil in a pan. When the oil becomes hot, place a steel sieve in the pan. Drop cornflakes (little at a time)Â into the sieve.
Fry the cornflakes evenly by turning the cornflakes, using a spoon, in the sieve itself. (Placing the sieve in the oil makes it easier to remove the fried cornflakes all at once without them getting over- fried or burnt).
Place the fried cornflakes on an absorbent paper. Keep this aside.
Now fry dry coconut slices, peanuts, cashew nuts, black raisins, roasted split gram and curry leaves one by one.
Remove all the fried ingredients on an absorbent paper. Next, add all the fried ingredients to the fried cornflakes.
 Now add salt, powdered sugar, red chilly powder, turmeric powder and dry mango powder. Give a gentle mix, using your hands, so that the cornflakes are coated well with the spices.
Once they cool down, store Corn chivda in an airtight container and serve as required.
Recipe Card
Corn Chivda
Ingredients
- 250 grams corn flakes (makai poha)
- Few slices of dry coconut (sookha nariyal)
- 12 to 15 cashew nuts (kaju)
- ½ cup peanuts (moongphali)
- 10 to 12 black raisins (kaala kishmish)
- ½ cup roasted split gram (daria )
- Few curry leaves (kadi patta)
- 2 tsp powdered sugar (pisi hui cheeni)
- 1 tbsp red chilly powder (laal mirch powder)
- ½ tsp turmeric powder (haldi)
- ¾ tsp dry mango powder (aamchoor)
- Salt as per taste (namak)
- Oil for frying (tel)
Instructions
- Heat oil in a pan.
- When the oil becomes hot, place a steel sieve in the pan (Watch the video below for better understanding).
- Drop cornflakes (little at a time) Â into the sieve.
- Fry the cornflakes evenly by turning the cornflakes, using a spoon, in the sieve itself. (Placing the sieve in the oil makes it easier to remove the fried cornflakes all at once without them getting over- fried or burnt).
- Place the fried cornflakes on an absorbent paper. Keep this aside.
- Now fry dry coconut slices, peanuts, cashew nuts, black raisins, roasted split gram and curry leaves, one by one.
- Remove all the fried ingredients on an absorbent paper.
- Next, add all the fried ingredients to the fried cornflakes.
- Now add salt, powdered sugar, red chilly powder, turmeric powder and dry mango powder.
- Give a gentle mix, using your hands, so that the cornflakes are coated well with the spices.
- Once they cool down, store Corn chivda in an airtight container and serve as required.
Recipe Video
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Happy Cooking!!Â
