How to make cornflakes chivda at home?

Dry roast cornflakes with nuts, curry leaves, dried fruits and spices in a pan on low heat until lightly toasted and crispy.

How long does homemade cornflakes chivda stay crispy?

Homemade cornflakes chivda stays crispy for up to one week when stored in an airtight container.

Cornflakes Chivda | Roasted Chivda | Cornflakes Recipe | Chivda Recipe

Name: Cornflakes Chivda | Roasted Chivda | Cornflakes Recipe | Chivda Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 ½ cup
Cuisine: Indian
Ingredients: 1 cups cornflakes; For tempering

Crispy, light, and bursting with flavor—this roasted cornflakes chivda is a wholesome twist on the classic Indian snack mix. This basic chivda recipe is simple yet so very healthy & tasty. Made with crunchy roasted cornflakes, roasted peanuts, cashews, curry leaves, and a gentle tempering of spices, every bite is a delicious play of textures and tastes. With no deep frying involved, it’s a guilt-free way to satisfy your snack cravings, whether you’re enjoying it with your evening chai or packing it into a travel jar. Simple, nourishing, and full of homemade goodness, this chivda proves that mindful snacking can still be incredibly tasty.

Preparation Time
10 minutes

Soaking Time
Nil

Cooking Time
10 minutes

Makes
1 ½ cup

Cornflakes Chivda | Roasted Chivda | Cornflakes Recipe | Chivda Recipe — recipe by Renu Dalal

INGREDIENTS

1 cups cornflakes
¼ cup sliced dry coconut
2 tbsp peanuts
3 tbsp raisins
2 tbsp Daliya
2 tbsp cashew nut sliced
2 tsp powdered sugar
½ tbsp oil
Salt to taste

For tempering

½ tbsp oil
5 curry leaves
A pinch of hing
¼ tsp turmeric powder
¼ tsp red chilli powder

METHOD

For the chivda

In a pan dry roast cornflakes until crunchy. Once done transfer to a bowl.
In the same pan add some oil. Sauté dried coconut, peanuts, raisins and cashews until well roasted. Transfer it to the roasted cornflakes.
In the same pan sauté daliya until well roasted. Add it to the rest of the mix.

In a pan heat oil and sauté curry leaves, hing, turmeric powder, red chilli powder.
Mix well and add it to the chivda mix.
Add in powdered sugar and salt to taste. Mix well and let it cool down.
Store in an air tight container and eat at your convenience.

Chef's Note from Renu Dalal:

Cornflakes chivda is one of those snacks that comes together in under 15 minutes and disappears even faster. I love it for its crunch and the way the spices, curry leaves and cashews coat every flake evenly. The secret is to roast the cornflakes gently on low heat — you want them lightly toasted, not browned, so they stay golden and crispy. Add the nuts and dried fruits right at the end after turning off the heat so they do not burn. Store in an airtight container and it stays crispy for a week.