This cornflake chivda recipe is a delicious Indian snack mixture, that is crunchy, savory and a touch spicy. Serve it with a cup of tea or enjoy it at your next at-home movie night!
Do you prefer sweet or savory snacks with your afternoon tea?
Generally, all of us around here have a major sweet tooth, but every now and then we crave something savory and crunchy.
This cornflake namkeen mixture or cornflake chivda is perfect for those days!
Mom used to make this cornflake chivda all the time when we were younger. This was our staple road trip snack!
This cornflake chivda is the perfect snack mix to keep around. We love it for so many reasons:
- it is the perfect combination of crunchy, savory with just a touch of spicy
- ready in 10 minutes
- highly customizable to whatever ingredients you have in your pantry
- stays fresh for a long time (if you can resist it)
Chivda
Chivda is a savory trail mix-style snack.
It is often made with raw rice flakes or corn flakes, usually deep-fried, along with a combination of nuts and other spices.
There are lots of different ingredients and combinations used to make this snack, depending on the region.
This classic snack is the can be served alongside other snacks, with a cup of karak chai or adrak chai
You can pair this cornflake chevda with other snack at tea time such as:
- Nankhatai: Cardamom Shortbread Cookies
- Thepla: Wheat Flour & Brown Sugar Cookies
- Khasta Puri: Crispy Puri
- Gur/Jaggery Popcorn
- Shakarpara: Bite-sized Sugar Cookies
Ingredients
For our chivda mixture, we use pre-packaged cereals and minimal spices to make this cornflake chivda as quickly as possible.
- Cornflakes + Rice Krispies – these breakfast cereals are an easy substitution for traditional ingredients like poha (rice flakes).
- Peanuts, Raw, Red-skinned – fried in oil and seasoned to help flavor this cornflake mixture
- Whole Red Chili, Curry Leaves – these whole spices are added to the fried peanuts to add a little more flavour to the mix
- Chaat Masala – We love using our homemade chaat masala mix for this chevdra recipe. You can also use your favorite Chaat Masala blend.
- Other mix-ins – We added some potato sticks. You can also add in your favorite chips, or other types of nuts. Just make sure they’re all around the same size as the other ingredients for a balanced snack.
Tips for Cornflake Chivda
- Allow the fried peanuts to cool completely before adding it to the other ingredients
- This chivda is highly customizable! You can add in any other nuts you like instead of peanuts, or experiment with the combination of spices!
- Ingredients proportions can be adjusted to your preferences
- Store this cornflake chivda mix in an airtight container to keep fresh
- Chivda is commonly served with a hot cup of karak chai or adrak chai and other snacks, but it also makes for a tasty quick snack any time of day!
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Ready to make Cornflake Chivda?
Cornflake Chivda
Ingredients
- 2 cups red skin peanuts raw (see notes for roasted peanuts)
- 2 cups Corn flakes
- 2 cup Rice Krispies
- 1 cup Cajun corn sticks optional
- 1 cup Potato sticks
- Oil for frying peanuts
- 2 tbsp Chaat masala
- 7-10 Curry leaves
- 3-4 Whole red chilli
- 1/4 cup raisins optional
Instructions
- In a heavy-bottom pot add enough oil to fry the peanuts. Heat on medium heat, then turn down the heat and add the peanuts. Fry the peanuts on low heat till it turns brown.
- Remove the peanuts with a slotted spoon to drain the oil. Mix the peanuts with 2 tablespoons of chaat masala.
- In the same pot, remove excess oil add a 7-10 curry leaves 7-10 and 2-3 whole red chillis, until fragrant. Add this to the seasoned peanut mixture.
- Once cooled, add the rest of the ingredients (corn flakes, Rice Krispies, potato sticks, any other mix-ins). Mix well and store the cornflake chivda in an airtight container.
Notes
- If your red skin peanuts are already roasted – mix in the chili, curry leaves and chaat masala with the roasted peanuts and a couple of tablespoons of oil. Roast on low heat (300ºF) in the oven for 10 minutes, or in the air fyrer at 300ºF for 10 minutes.