Crispy Cornflakes Chivda Recipe – Peanuts, Poha & Spice Mix

Last Updated on 4 months by Neha Deshmukh

Crispy Cornflakes Chivda Recipe – Peanuts, Poha & Spice Mix

Introduction

Okay, let’s be real – who doesn’t love a good chivda? It’s the perfect snack, right? Crunchy, savory, a little bit sweet, and totally addictive. I remember making this for the first time during Diwali, and it disappeared within hours! This Crispy Cornflakes Chivda is a little different from your traditional recipes, though. We’re using the microwave to get everything perfectly crisp, making it super quick and easy. Trust me, you’ll be hooked!

Why You’ll Love This Recipe

This isn’t just any chivda. It’s a flavor explosion! The combination of cornflakes, poha, peanuts, and a special spice blend creates a texture and taste that’s seriously satisfying. Plus, it’s ready in under 30 minutes – perfect when those snack cravings hit. It’s also surprisingly versatile; you can adjust the spice level to your liking and adapt it for any festival.

Ingredients

Here’s what you’ll need to make this delicious chivda:

• 3 cups Plain raw cornflakes (about 75g)
• 0.25 cup Thin poha/rice flakes (about 30g)
• 0.25 cup Raw dry peanuts (about 40g)
• 0.25 cup Fried gram dal (pottukadalai) (about 40g)
• 1 handful Cashew nuts (about 30g)
• A few Curry leaves (about 10-12 leaves)
• 1 tbsp Cooking oil (15ml)
• 2 tsp Red chili powder (8g)
• 0.25 tsp Turmeric powder (1g)
• 1 tsp Sugar (4g)
• 0.25 tsp Chaat masala (2g)
• Salt as needed
• 1 tbsp Dry raisins (about 15g)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Poha: This is a key ingredient for that authentic chivda texture. It adds a lovely lightness and crispness. You can find it in most Indian grocery stores.
• Fried Gram Dal (Pottukadalai): Don’t skip this! It adds a unique nutty flavor and a satisfying crunch. It’s a staple in South Indian snacks.
• Spice Blend: The combination of chili powder, turmeric, chaat masala, and a touch of sugar is magic. It’s what gives this chivda its signature flavor. Feel free to adjust the chili powder to your heat preference. I like to use Kashmiri chili powder for a vibrant color and mild heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s crisp up the cornflakes. Microwave 3/4-cup batches of raw cornflakes on high (800W) for 1-1.5 minutes, until they’re nice and crispy. Let them cool completely – this is important!
2. Next, microwave the thin poha for 1-2 minutes until it’s crisp. Add it to the bowl with the cooled cornflakes.
3. Microwave the fried gram dal for about 1.5 minutes until it’s heated through and slightly crisp. Toss it in with the cornflakes and poha.
4. Now for the peanuts! Microwave them for 2-2.5 minutes until they’re crispy. Let them cool before adding them to the mix – warm peanuts will soften everything else.
5. Microwave the cashews for about 1 minute and the curry leaves for 1 minute. Add both to the bowl.
6. Time for the flavor! Heat the oil in a pan. Fry the raisins until they plump up. Then, add the chili powder, turmeric, chaat masala, and sugar. Mix well and pour this spicy mixture over the dry ingredients.
7. Finally, season with salt to taste. Make sure everything is well combined. Let the chivda cool completely before storing it in an airtight container. This is crucial for keeping it crispy!

Expert Tips

• Microwave Power: Microwave wattage varies, so keep an eye on the ingredients while they’re cooking. You might need to adjust the time slightly.
• Cooling is Key: Seriously, don’t skip the cooling steps! Warm ingredients will make the chivda soggy.
• Airtight Container: Invest in a good airtight container to keep your chivda fresh and crispy for longer.

Variations

• Spice Level:
  • Mild: Reduce the chili powder to 1 tsp.
  • Medium: Stick with the 2 tsp chili powder.
  • Hot: Add 1/2 tsp of cayenne pepper or a pinch of red chili flakes.
• Festival Adaptations:
  • Diwali: Add a sprinkle of edible silver leaf (varak) for a festive touch.
  • Holi: Use a mix of colorful spices like beetroot powder for a vibrant hue.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.

Serving Suggestions

This chivda is perfect 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 festive snack platter.

Storage Instructions

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

FAQs

1. Can I make this chivda ahead of time? How long will it stay crispy?
   Yes, you can! It will stay crispy for up to 2 weeks if stored in an airtight container.
2. What is the best way to ensure the cornflakes stay crispy after microwaving?
   Cool the cornflakes completely before mixing them with the other ingredients. This prevents them from becoming soggy.
3. Can I use other nuts besides cashews and peanuts?
   Absolutely! Almonds, pistachios, or even walnuts would be delicious additions.
4. What is ‘poha’ and where can I find it? Is there a substitute?
   Poha is flattened rice flakes. You can find it in Indian grocery stores. If you can’t find it, you can try using puffed rice, but the texture won’t be quite the same.
5. How can I adjust the spice level of this chivda?
   Simply adjust the amount of chili powder. Start with less and add more to taste.
6. Is it necessary to microwave all the ingredients, or can some be fried?
   You can fry the peanuts, cashews, and poha in oil if you prefer. However, microwaving is quicker and uses less oil.