Cornflakes Mixture (Corn Chivda)

Cornflakes Mixture (Corn chivda) is a popular namkeen and is commonly available in the stores. I like to make this mixture at home as this is the easiest namkeen one can make very quickly and in large quantity.

This corn chivda is very versatile as there is no rigid proportion or combination to be followed. This crispy and spicy corn mixture is very addictive and so it is better prepared at home using fresh oil and spices of your choice. I generally make this chivda in large quantity during Diwali.

You may like to try our other similar recipes like Chakali, Nimki, Mathri (Suhali), Spinach & Beetroot sticks and Khasta Kachori.

Prep time: 10 minutes 
Total time: 30 minutes

Ingredients For Cornflakes Mixture (Corn Chivda)

200 grams corn flakes / corn poha (not the cereal, but maize flakes)
50 grams poha (beaten rice / aval)
50 grams potato chips (dry) optional
½ cup peanuts
½ cup raita boondi
½ cup sev (thin variety)
1 tablespoon powder sugar
1 teaspoon black salt
1 teaspoon chat masala
½ teaspoon garam masala
1 teaspoon amchur (mango powder)
Salt to taste
Oil for frying

Tempering
1 tablespoon oil
2 to 3 green chills sliced
3 tablespoon curry leaves
1 tablespoon saunf crushed (Fennel seed crushed)
¼ teaspoon hing (asafoetida)
¼ teaspoon haldi (turmeric)
½ teaspoon red chilli powder

Directions For Cornflakes Mixture (Corn Chivda)

• Heat the oil in a kadai or a pan on medium heat.
• Add the peanuts and fry them on low heat till crunchy. Strain and transfer in a broad pan.
• Now fry the potato chips, strain and transfer to the pan.
• Spread the boondi and sev on top of the chips.
• Now fry the corn flakes in batches on high heat till golden and crisp. Strain and add to the pan.
• Fry the poha similarly and add.
• Now add rest of the ingredients to the mixture and give a good mix.

Tempering

• Heat oil in a small pan; add the green chills, curry leaves and saute till the leaves are crisp.
• Add the hing, saunf and switch off the heat.
• Add haldi, chilli powder and pour on the mixture.
• Mix the seasoning well with the mixture lightly.
• Let the mixture come to room temperature before storing in an air tight container.

Note: You can add a small pinch of citric acid powder instead of amchur. Peanuts can be roasted instead of frying. Fried Cashews can be added to the mixture.