Spicy Cornflake Chivda Recipe – Poha, Peanut & Gram Snack Mix

Last Updated on 5 months ago by Neha Deshmukh

Spicy Cornflake Chivda Recipe – Poha, Peanut & Gram Snack Mix

Introduction

Oh, chivda! Is there anything more satisfying than a crunchy, savory snack with a little bit of spice? This Spicy Cornflake Chivda is a family favorite in my house, and I’m so excited to finally share the recipe with you. It’s perfect for tea time, movie nights, or just when you need a little pick-me-up. I first made this for a Diwali gathering, and it disappeared within minutes – seriously! It’s a delightful mix of textures and flavors, and honestly, it’s way easier to make than you might think.

Why You’ll Love This Recipe

This isn’t your average chivda. The combination of cornflakes, poha, peanuts, and a homemade spice blend creates a seriously addictive snack. It’s crispy, savory, slightly tangy, and has just the right amount of heat. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and even customize it with different types of sev and murukku. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to make this delicious Spicy Cornflake Chivda:

• 2 ½ cups Raw Cornflakes
• 1 ½ cups Poha (beaten rice)
• 2 cups Karapoosa (sev)
• 2-3 cups Murukku
• ⅓ cup Roasted gram (dalia)
• ¾ cup Peanuts
• ¼ cup Cashewnuts
• ½ cup Curry leaves
• 1 tsp Salt
• 1-1.5 tsp Red chili powder
• 1 tsp Roasted cumin powder
• ¼ tsp Amchur powder
• 1 tsp Sugar
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Amchur Powder: This dried mango powder is key for that lovely tangy flavor. It really balances out the spice and adds a unique depth. You can find it at most Indian grocery stores.
• Sev & Murukku: These come in so many different shapes and flavors! Feel free to experiment. In Maharashtra, you’ll find a thicker sev, while in Gujarat, it’s often thinner. Use what you love!
• Curry Leaves: Fresh curry leaves are a must! They add such a wonderful aroma and flavor. Don’t skimp on these – they really elevate the chivda. If you can’t find fresh, dried will work in a pinch, but the flavor won’t be quite as vibrant.
• Poha: Make sure your poha isn’t too thick. A medium thickness works best for achieving that perfect crispness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice mix. In a bowl, combine the salt, red chili powder, roasted cumin powder, sugar, and amchur powder. Give it a good mix and set it aside.
2. Now, heat the oil for deep frying. You’ll want enough oil to comfortably fry the ingredients in batches. A good test? Drop in a single cornflake – it should sizzle and rise to the surface immediately.
3. Carefully fry the cornflakes in batches until they’re golden brown and beautifully crisp. Don’t overcrowd the pan! Transfer them to a large plate lined with paper towels to drain.
4. Next up, fry the beaten rice (poha) until it’s also nice and crispy. Add it to the plate with the cornflakes.
5. Fry the peanuts and cashews until they’re golden brown. Be careful not to burn them! Add them to the growing pile of fried goodness.
6. Now, fry the roasted gram (dalia) until it’s lightly golden. Add it to the mix.
7. Fry the curry leaves until they’re super crisp – they’ll almost instantly become fragrant. Be careful, they can splatter! Add them to the main batch.
8. Add the crushed sev and murukku to the fried ingredients. Toss everything together gently.
9. Sprinkle the spice mix over the warm mixture. Toss well to ensure everything is evenly coated. Taste and adjust the seasoning if needed – maybe a little more chili powder for extra heat?
10. Finally, spread the chivda out on a large tray and let it cool completely before storing it in an airtight container. This is important for keeping it crispy! It will stay fresh for up to 10 days (if it lasts that long!).

Expert Tips

• Fry in Batches: Seriously, don’t overcrowd the pan. It lowers the oil temperature and results in soggy chivda.
• Low and Slow: Fry at a medium heat to ensure everything cooks through without burning.
• Cool Completely: This is the most important step for crispness! Don’t even think about storing it while it’s still warm.

Variations

Want to make this chivda your own? Here are a few ideas:

• Vegan Adaptation: Simply ensure your sev and murukku are vegan-friendly (some contain ghee).
• Spice Level Adjustment: For a milder chivda, reduce the red chili powder to ½ tsp. For a fiery kick, add up to 2 tsp! My friend, Priya, loves to add a pinch of cayenne pepper too.
• Festival Adaptations: During Diwali, I like to add a handful of chopped dried fruits like raisins and almonds. For Holi, a sprinkle of colorful edible glitter makes it extra festive!

Serving Suggestions

This chivda is delicious on its own, but it’s also great with:

• A cup of hot chai
• A side of yogurt for a cooling contrast
• As a topping for poha or upma
• Simply enjoyed straight from the container (no judgement here!)

Storage Instructions

Store the completely cooled chivda in an airtight container at room temperature for up to 10 days. Make sure the container is truly airtight to maintain that perfect crunch.

FAQs

• What is the best way to ensure the chivda stays crispy? Cooling it completely before storing it in an airtight container is key!
• Can I use different types of sev or murukku? Absolutely! Experiment with different shapes and flavors to find your favorites.
• Can I make this chivda ahead of time? Yes, you can make it up to 3-4 days in advance. Just make sure it’s stored properly.
• What is Amchur powder and can I substitute it? Amchur powder is dried mango powder, adding a tangy flavor. If you can’t find it, you can try substituting with a squeeze of lemon juice (about 1 tbsp) added after frying, but the flavor won’t be quite the same.
• How do I adjust the spice level of this chivda? Start with 1 tsp of red chili powder and add more to taste. A pinch of cayenne pepper can also boost the heat!