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A bowl of cornflakes chivda

10-Minute Cornflakes Chivda

Crunchy savoury snack mix of plain cornflakes, peanuts, cashews and curry leaves, ready in about 10 minutes.
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Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Servings: 8 servings (about 5 cups)
Course: Snack
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp oil
  • 0.25 cup peanuts
  • 2 tbsp cashews
  • 2 tbsp roasted chana dal (dalia)
  • 15 curry leaves
  • 1 green chilli, chopped or 1 dried red chilli
  • 2 tbsp raisins
  • 0.25 tsp turmeric
  • 0.5 tsp red chilli powder
  • 4 cups plain unsweetened cornflakes about 120 g
  • 0.5 tsp salt
  • 1 tsp powdered sugar
  • 0.5 tsp chaat masala

Equipment

  • 1 Wide pan or kadai

Method
 

  1. Heat the oil in a wide pan over medium heat. Fry the peanuts for 2 to 3 minutes until crunchy.
  2. Add the cashews and chana dal and fry for 1 minute until golden.
  3. Add the curry leaves and chilli and fry until crisp, then add the raisins for a few seconds.
  4. Turn the heat to the lowest setting and stir in the turmeric and red chilli powder.
  5. Add the cornflakes, salt, sugar and chaat masala. Toss gently for 1 minute so every flake is coated without breaking.
  6. Spread out and cool completely before storing.

Notes

Make ahead: up to 1 week before.
Storage: airtight jar at room temperature for up to 2 weeks.
Choose plain cornflakes: frosted or flavoured flakes will make it too sweet. Many cornflakes contain malt, so this is not gluten-free unless the box says so.