Have you begun your Diwali preparations? To me Diwali means making lot of sweets, sharing them with friends, family time, lights, colourful rangoli and parties!✨😊
.
While the diwali sweets & savoury marathon is on, I like to start with making delicacies that have longer shelf life and can be made in bulk to last until Diwali and a few days beyond. 🤪 Starting with savouries first because I’m sure the sweets won’t last until the festival… they’ll be all gobbled up before the D-day!🤣
.
Made this “Cornflakes Chivda”. It is quite simple to make, requires minimal ingredients, has long shelf life, goes well as teatime snack too. They turn out so crisp & crunchy, do not soak much oil and the sweet & spicy taste is utterly delicious.
.
These are made by deep-frying the raw corn flakes also sold as maize flakes in the stores. They are then seasoned with fried cashew nuts, peanuts (optional), raisins, rock salt, red chilli powder, turmeric powder, powdered sugar and dry mango powder. Spicy, sweet, tangy & crunchy… that’s “Cornflakes Chivda” in short!
.
I made these last evening and we are through with half the stash already… Looks like I’ll be making another batch soon!🤣Add Cornflakes Chivda to your Diwali list of savouries to make. Enjoy!

Also, check my other snack & party food recipes:

Cornflakes Chivda Recipe:

1 Cup = 240 ml

Ingredients:

• Raw cornflakes – 200 gm
• Oil for deep-frying
• Cashew nuts – 1/2 cup, halved
• Peanuts (optional) – 1/4 cup
• Dry coconut pieces (optional) – 1/4 cup
• Curry leaves – 2 stalks
• Green chillies – 3, chopped
• Raisins – 3 tbsp
• Red chilli powder – 1/2 tsp
• Turmeric powder – 1/2 tsp
• Dry mango powder/ Amchur – 1/2 tsp
• Powdered sugar – 1-1/2 tbsp
• Rock salt – 1/2 tsp
• Salt – 1/4 tsp

Instructions:

1. On medium flame, heat oil for deep-frying in a heavy bottomed kadai.

2. Add raw corn flakes to hot oil in small batches.

3. Use a wired frying spoon to scoop out all the fried corn flakes.

4. Let the excess oil if any to blot on an absorbent kitchen paper towel. Repeat this process with all the raw cornflakes. Once done, transfer to a large mixing bowl.

5. In the same oil, deep fry the cashew nuts until they are golden brown. Add to the cornflakes. If using peanuts and dry coconut pieces, repeat this step with them.

6. Add curry leaves and chopped gren chillies to the hot oil. Stir for 30 seconds. Add raisins and turn off heat. Stir for a minute ans allow the raisins to fluff up. The great in the oil is just enough for this process even after turning off heat. Add this to the cornflakes.

7. To the cornflakes in the mixing bowl, add red chilli powder, turmeric powder, salt, rock salt, powdered sugar and dry mango powder.

8. Gently toss them such that all the cornflakes are coated with the spice powders.

Once the cornflakes chivda cools down to room temperature, store in air tight container to maintain their crispiness.

If you happen to try this Cornflakes Chivda Recipe; leave a comment, let me know how it turned out.