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Cornflakes Namkeen | Cornflakes Mixture | Cornflakes Chivda
No festival is complete without cornflakes namkeen, cornflakes mixture, or corn chivda. With a cup of tea, it’s the perfect companion.
Indians are familiar with cornflakes namkeen mixture or Makai Flakes/chivda.
This dry snack is made with deep-fried ingredients and spices to make it one of the most addictive and tasty snacks available. It can be eaten with tea or anytime you feel hungry.
Dry snacks have always been a part of Indian food Culture. Both the North and South part of India have their own treasure of such snacks and make these to be munched during the day or with tea or coffee.
I remember we had a small wooden almirah in my nani’s kitchen with a mesh fitted in the front, popularly called as Jali Ki Almari.
The Jali Ki Almari was a treasure trove as it was always filled to the brim with homemade snacks of all varieties.
In the morning and evenings, my nani used to get a huge plate and fill it with small portions of all the varieties os snacka/pharsan which were stocked inside the Jali Ki Almari, and these were served along with tea and toast.
Besan ke ladoo, Aate Gond ke ladoo, Namkeen Sev, Namakpare and many more dry snacks came out of this almirah regularly.
This Cornflakes Namkeen | Cornflakes Mixture was also made on a regular basis alternating with Chivda Namkeen or Aloo Ki Bhujia.
Cornflakes Namkeen/Cornflakes Mixture/Makai Flakes/chivda is something every Indian is familiar with.
A dry snack that uses deep-fried ingredients and spices to put together one of the most addictive and tasty foods, it can be enjoyed with tea or anytime you feel hungry throughout the day.
Do not confuse the Cornflakes here with the cereal that we eat for breakfast. There are special Makai Flakes available in the stores which are used to make this Mixture.
These flakes can be deep fried, and they turn into crunchy and crispy flakes after deep frying.
We enjoyed this delicious Namkeen Mixture with Tetley Green tea which comes in a variety of flavours.
Experience for yourself how a cup of Tetley green tea can invigorate your system and put you on the path to good health.
Whether made as a part of Diwali or other festivities or just to munch on without any occasion, this cornflake mixture is difficult to resist.
This easy cornflakes chivda is a fantastic snack to serve with chai or coffee, or even to serve to guests during the holidays.
This chivda has a wonderful combination of flavors, the crunch of the poha or cornflakes, the slight sweetness of the raisins and the nutty taste of the cashews and peanuts.
Add the nuts of your choice to this recipe to make it your own. It can also be topped with thin fried coconut slices.
Even though it’s deep fried, chivda is quite light on the stomach, making it a great snack to carry to the office and munch on during the day.
You can make Easy Corn Flakes Chivda by following the instructions below.
How to Make Cornflakes Chivda Recipe
Enjoy this crunchy Corn Flakes Chivda this Diwali and you’ll be hooked on its crunchiness.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 people
Author: Ranjeeta Nath Ghai
- 2 cups Makka Poha
- ½ cup Peanuts
- 20-25 Curry Leaves
- 2-3 Green Chilli (chopped)
- ¼ cup Cashew Nuts
- ¼ cup Raisins
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- Salt to taste
- 1 tsp Chaat Masala
- 1 tbsp Oil (Plus for frying)
- In a pan, heat oil for frying.
- Add the makka poha/cornflakes and simmer the heat to low. Fry the poha until crisp.
- Drain on a tissue lined plate.
- Deep fry the peanuts in the same oil until browned and crisp.
- Drain on a tissue lined plate.
- Heat 1 tablespoon oil in a pan.
- Once the oil is hot, add curry leaves and green chilli and fry until they are crisp.
- Add cashew nuts and raisins and fry until they turn brown.
- Add turmeric and red chilli powder. Fry for a couple of seconds with turmeric powder and red chilli powder.
- Now add the fried makka poha and peanuts and mix well.
- Add salt to taste and chaat masala and mix well.
- Cool the mixture and store in an airtight container for upto 10 days.
- Serve with tea or coffee.
Microwave the Makka Poha, Cashew Nuts, Peanuts, and Curry Leaves until crisp before making chivda.
It takes between one and two minutes. Toss the roasted ingredients with the tadka that you have made in a pan.
Pro Tips by FoodAllTime
- Chivda is made by deep frying cornflakes till crunchy and mixing them with other ingredients.
- Unlike the cereal we eat for breakfast, the cornflakes used to make this chivda are different.
- In your local grocery store, ask for Corn Flakes that are specifically used for making Chivda. Makka Poha is another name for these cornflakes.
- Alternatively, you can use cereal cornflakes that have already been prepared. It’s just that they shouldn’t be fried.
- Add the spice mixture to them after they have been roasted a bit. Cornflakes chivda will be healthier with this recipe.
- Keep the chivda in an airtight container after it cools down so it doesn’t lose its crunch.
- You can store it for ten days, but i can vouch for it that it’s going to disappear in no time.
- When the kids get home from school, they will be looking forward to this crunchy snack.
- If stored in an airtight container, this Chivda will keep for almost a month.
- To get rid of the moisture, spread it on a baking tray and bake it at very low temperature for 15-20 minutes.
- Before you begin frying the ingredients, keep them handy.
- While frying, keep an eye on the ingredients on medium high heat. The taste of the entire preparation will be ruined if they burn a few seconds after being added.
- For a nice khatta meetha taste, add ½ tsp of powdered sugar to the recipe.
You Might Want To Try Some More Snacks & Salad Recipes
- Cornflakes Namkeen | Cornflakes Mixture | Cornflakes Chivda
- How To Cook Best Homemade Nachos Chips
- Best Mini Pizzas Recipe: A Perfect Snack
- Easy Potato Bake Recipe In Oven And Microwave
- Simple And Easy Stuffed Potatoes Recipe 3 Variations
- Super Easy Paneer Pakora Recipe and Hari Chutney [With Video]
Recipe Name: Cornflakes Namkeen | Cornflakes Mixture | Cornflakes Chivda
Author: Ranjeeta Nath Ghai
Description: Enjoy this crunchy Corn Flakes Chivda this Diwali and you’ll be hooked on its crunchiness.
Preperation time: 10M
Cook Time: 20M
Total Time: 30M
Recipe Yield: 8 people
Recipe Ingredients: 2 cups Makka Poha, ½ cup Peanuts, 20-25 Curry Leaves, 2-3 Green Chilli (chopped), ¼ cup Cashew Nuts, ¼ cup Raisins, ½ tsp Turmeric Powder, ½ tsp Red Chilli Powder, Salt to taste, 1 tsp Chaat Masala, 1 tbsp Oil (Plus for frying)
Recipe Instructions: In a pan, heat oil for frying. Add the makka poha/cornflakes and simmer the heat to low. Fry the poha until crisp. Drain on a tissue lined plate. Deep fry the peanuts in the same oil until browned and crisp. Drain on a tissue lined plate. Heat 1 tablespoon oil in a pan. Once the oil is hot, add curry leaves and green chilli and fry until they are crisp. Add cashew nuts and raisins and fry until they turn brown. Add turmeric and red chilli powder. Fry for a couple of seconds with turmeric powder and red chilli powder. Now add the fried makka poha and peanuts and mix well. Add salt to taste and chaat masala and mix well. Cool the mixture and store in an airtight container for upto 10 days. Serve with tea or coffee.
Recipe Cuisine: Indian
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Ease of Making
Availability of Ingredients