Finally, I would request you to checkout my other Snacks Recipes with this recipe like Namkeen crispy Kaju Recipe, Ring Aloo Samosa Recipe, Onion Kachori Recipe, Crispy Namakpare Recipe, etc.
Instructions for How to make Cornflakes Chivda Recipe:
- Firstly, In a pan/kadai, heat 3 tsp oil and add 1/4 cup peanuts to it. Sauté for a minute on low flame.
- Then add 1/4 cup cashew nuts(cut into halves) to it. Roast Peanuts & cashews for a minute.
- Add 1 tbsp Raisins to it. Roast for 30 seconds. Transfer the roasted cashew nuts & raisins and crispy peanuts to a plate.
- Now, add 5 curry leaves in the leftover oil. Sauté till it turns crispy.
- Then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/4 tsp garam masala, 1/2 tsp dried mango powder/Amchur , 1/2 tsp salt (or salt to taste) and 1 tbsp powdered sugar to it.
- Then add 2 cups of plain cornflakes to it.
- Add 1/4 cup roasted gram Dal/ Chana Dalia and 1/2 cup boondi to it.
- Add roasted peanuts, cashew nuts and raisins to it. Turn off the flame.
- Mix them gently make sure cornflakes don't break.
- Cornflakes mixture is ready. As it cools down completely, keep it in an air tight container and enjoy for one month.
1. Ingredients Preview.
2. In a pan/kadai, heat 3 tsp oil and add 1/4 cup peanuts to it. Sauté for a minute on low flame.
3. Then add 1/4 cup cashew nuts(cut into halves) to it. Roast Peanuts & cashews for a minute.
4. Add 1 tbsp Raisins to it. Roast for 30 seconds. Transfer the roasted cashew nuts & raisins and crispy peanuts to a plate.
5. Now, add 5 curry leaves in the leftover oil. Sauté till it turns crispy.
6. Then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder & 1/2 tsp salt (or salt to taste) to it.
7. Add 1/4 tsp garam masala and 1/2 tsp dried mango powder/Amchur to it.
8. Further, add 1 tbsp powdered sugar to it and mix well.
9. Then add 2 cups of plain cornflakes to it.
10. Add 1/4 cup roasted gram Dal/ Chana Dalia and 1/2 cup boondi to it. You can add plain boondi or masala boondi. I have used masala boondi in this recipe.
11. Add roasted peanuts, cashew nuts and raisins to it. Turn off the flame.
12. Mix them gently make sure cornflakes don't break.
13. Cornflakes mixture is ready. As it cools down completely, keep it in an air tight container and enjoy for one month.
Tips:
- If using corn poha make sure to deep fry it and then mix with spices. Here in this recipe I am using ready to eat plain cornflakes.
- Roast peanuts, cashew nuts & raisins on low flame, to prevent them from burning.
- To make it more tasty you can add Sev also.
- You can use any boondi- plain or masala.
- Add dry fruits of your choice.
- If you want spicy Cornflakes chivda then skip adding powdered sugar.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. In a pan/kadai, heat 3 tsp oil and add 1/4 cup peanuts to it. Sauté for a minute on low flame.
3. Then add 1/4 cup cashew nuts(cut into halves) to it. Roast Peanuts & cashews for a minute.
4. Add 1 tbsp Raisins to it. Roast for 30 seconds. Transfer the roasted cashew nuts & raisins and crispy peanuts to a plate.
5. Now, add 5 curry leaves in the leftover oil. Sauté till it turns crispy.
6. Then add 1/4 tsp turmeric powder, 1/2 tsp red chili powder & 1/2 tsp salt (or salt to taste) to it.
7. Add 1/4 tsp garam masala and 1/2 tsp dried mango powder/Amchur to it.
8. Further, add 1 tbsp powdered sugar to it and mix well.
9. Then add 2 cups of plain cornflakes to it.
10. Add 1/4 cup roasted gram Dal/ Chana Dalia and 1/2 cup boondi to it. You can add plain boondi or masala boondi. I have used masala boondi in this recipe.
11. Add roasted peanuts, cashew nuts and raisins to it. Turn off the flame.
12. Mix them gently make sure cornflakes don't break.
13. Cornflakes mixture is ready. As it cools down completely, keep it in an air tight container and enjoy for one month.
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