Crispy Cornflakes Chivda Recipe – Peanuts & Cashew Snack

Last Updated on 2 months by Neha Deshmukh

Crispy Cornflakes Chivda Recipe – Peanuts & Cashew Snack

Introduction

Okay, let’s be real – who doesn’t love a good crunchy, savory snack? This Crispy Cornflakes Chivda is exactly that. It’s my go-to when I need something to munch on during a movie night, or honestly, just because! I first made this for Diwali a few years ago, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the combination of textures and flavors is just addictive. Get ready for a seriously satisfying crunch!

Why You’ll Love This Recipe

This isn’t your average chivda recipe. The cornflakes add a lightness and unique texture that you don’t often find. It’s a delightful mix of sweet, spicy, and salty – seriously, it hits all the right spots. Plus, it’s a fantastic way to use up any leftover nuts you might have! It’s perfect for gifting, potlucks, or just keeping a jar handy for yourself (no judgement here!).

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 cups dried cornflakes
• ⅓ cup peanuts
• ⅓ cup cashews
• 2-3 tablespoons roasted chana dal (split chickpeas)
• 3 tablespoons golden raisins
• 8-10 curry leaves
• ½ tablespoon powdered sugar (about 5g)
• ½ teaspoon red chili powder (about 2.5g)
• ¼ teaspoon turmeric powder (about 1.25g)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Cornflakes: These are the star! They provide a lovely base and a satisfying crunch. You can use any brand you like, but I find the slightly thicker ones hold up best during frying.
• Nuts: Traditionally, chivda recipes vary a lot with the nuts used. Some families love adding almonds or pistachios – feel free to experiment! My grandmother always used a mix of peanuts and cashews, and I’ve stuck with that tradition.
• Curry Leaves: Fresh curry leaves are essential. They add such a beautiful aroma and flavor. Don’t even think about using dried ones – it’s just not the same! If you can’t find them easily, check out Indian grocery stores.
• Chana Dal: This adds a lovely nutty flavour and extra crunch.
• Spice Level: We’re using ½ tsp of chilli powder here, which gives a mild-medium spice. Adjust to your preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat oil in a kadai (or a deep frying pan) over medium heat. You’ll want enough oil to comfortably submerge the cornflakes.
2. Carefully fry the cornflakes in batches using a sieve ladle. This prevents them from sticking together and ensures they get evenly golden and crisp. Fry for just a minute or two per batch.
3. Drain the fried cornflakes on paper towels to remove any excess oil.
4. Now, fry the peanuts in the same oil until they’re crunchy and golden brown. Drain and set aside.
5. Next up, fry the cashews until they’re beautifully golden. Drain them too!
6. Fry the raisins until they plump up a little. Then, quickly fry the curry leaves until they become super crisp – this happens fast, so keep a close eye on them! Drain everything together.
7. While all the fried ingredients are still warm, combine them in a large bowl.
8. Add the turmeric powder, chili powder, powdered sugar, and salt. Gently mix everything together, making sure the spices are evenly distributed.
9. Let the chivda cool completely before storing it in an airtight container. This is important – otherwise, it might lose its crispness.

Expert Tips

• Oil Temperature: Maintaining the right oil temperature is key. If it’s too low, the chivda will be soggy. Too high, and it’ll burn. Medium heat is your friend!
• Frying in Batches: Don’t overcrowd the kadai. Frying in batches ensures everything gets crispy.
• Cooling is Crucial: Seriously, don’t skip the cooling step. It allows the flavors to meld and the chivda to become perfectly crisp.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just double-check your sugar source to ensure it’s vegan-friendly.
• Spice Level Adjustment: My friend, Priya, loves a fiery chivda. If you’re like her, add more chili powder (up to 1 teaspoon) or even a pinch of cayenne pepper. For a milder version, reduce the chili powder to ¼ teaspoon or omit it altogether.
• Diwali/Festival Adaptation: For a festive touch, add a sprinkle of edible silver leaf (varak) after the chivda has cooled.
• Gluten-Free Note: Cornflakes are generally gluten-free, but always check the packaging to be sure, especially if you have a severe allergy.

Serving Suggestions

This chivda is fantastic on its own as a snack. But it’s also great:

• As a topping for yogurt or raita.
• Mixed into trail mix.
• Served alongside a cup of chai.
• As part of a Diwali snack spread.

Storage Instructions

Store the cooled chivda in an airtight container at room temperature. It should stay fresh and crispy for up to 2 weeks, but honestly, it never lasts that long in my house!

FAQs

• What type of oil is best for frying Chivda? You can use any neutral-flavored oil with a high smoke point, like vegetable oil, sunflower oil, or peanut oil.
• Can I use other types of nuts in this recipe? Absolutely! Almonds, pistachios, and walnuts all work well.
• How can I make this Chivda less spicy? Reduce the amount of chili powder or omit it altogether.
• How long does this Chivda stay fresh? Up to 2 weeks in an airtight container at room temperature.
• Can I air fry the ingredients instead of deep frying? While you can try air frying, it won’t achieve the same level of crispness as deep frying. You’ll need to experiment with the temperature and cooking time.