Got a box of cornflakes sitting around, getting stale? Don’t toss them just yet. Turn those leftovers into a quick, flavorful chivda trail mix. It’s a perfect blend of sweet, salty, and crunchy—all made with simple pantry ingredients. This easy snack not only reduces food waste, but also creates a satisfying bite for work, road trips, or midday cravings.
What is Cornflakes Chivda?
Cornflakes Chivda is a light, crunchy snack made by transforming everyday ingredients into a flavorful mix. It’s a variation of the classic “Chivda,” a savory trail mix usually made with flattened rice (poha). This version swaps poha for cornflakes, making it an ideal way to give those leftover flakes a second life. It’s a snack that blends salty, spicy, and tangy flavors with a satisfying crunch, perfect for munching on during a movie night or packing as an on-the-go treat.
And this is so tasty that next time you would buy the cornflakes to make this Chivda I bet.
Ingredients Used in Leftover Cornflakes Chivda
- Cornflakes (Leftover or Fresh): The main star of the mix, providing a crispy base.
- Peanuts: Roasted or fried, they add protein, texture, and a nutty taste.
- Nuts: Nuts of choice, I like to add almonds, and cashews for the crunch and the richness. I add some raisins for that slight sweet kick.
- Curry Leaves: A key ingredient in Indian cooking, curry leaves add aroma and a distinct flavor.
- Turmeric Powder: Adds a golden-yellow color and earthy taste while packing in anti-inflammatory properties.
- Chili Powder or Green Chili: For a spicy kick that you can adjust to your liking. I like to add green chili instead of chili powder. I fry the green chili for the crunch.
- Sugar and Salt: The sweet and salty combo balances out the spices perfectly.
- Oil: A little oil helps toast and coat the ingredients for even flavor distribution.
- Dried Coconut: I use the dry coconut and fry it a little. I fry it till it turns dark golden brown, as it adds crunch as well as taste.
How to Make Leftover Cornflakes Chivda
Preparation Steps
Making cornflakes chivda is straightforward, but a well-organized approach ensures the best results. Follow these steps to get it just right:
- Gather Your Ingredients.
- Toast the Cornflakes.
- Fry the Nuts, coconut, and Curry Leaves.
- Add the Spices.
- Combine Everything.
- Cool and Store.
Storage
Store this in clean Airtight Containers. Keep the cornflakes moisture-free.
Shelf Life
When stored correctly, leftover cornflakes chivda can last a decent amount of time. If kept in an airtight container, chivda stays fresh for 2 to 3 weeks. Keep it in a cool, dry place—away from direct sunlight and humidity.
Trail mix on my blog
Leftover Cornflakes Chivda
Equipment
- Heavy Bottom Pan
Ingredients
- 4 cup Cornflakes – Plain, or Honey Coated one is also good
- 3/4 Cup Peanuts -I add a bit more
- ¼ Cup Cashew
- ¼ Cup Almonds
- ½ Cup Dry Coconut (Gola, the dry version of fresh coconut)
- 1 teaspoon Red Chilli powder
- 1 tablespoon Dry Mango Powder Amchur Powder
- 15-20 Curry Leaves
- 4 tablespoon Oil
- 1 tablespoon Melon Seeds Optional
- 1 tablespoon Raisin Optional
- Salt as per taste
Instructions
- In a heavy bottom pan dry roast the cornflakes for 5-7 minutes.4 cup Cornflakes
- Once done remove it in and keep it aside.
- In the same pan add oil.4 tablespoon Oil
- Now add the peanuts and shallow fry them for 2-3 minutes on slow to medium.3/4 Cup Peanuts
- They are done when the skin starts separating and they start changing colour.
- Remove them and keep it aside.
- Now add the cashew and almonds and shallow them until golden brown.¼ Cup Cashew, ¼ Cup Almonds
- Once done, remove and keep it aside.
- Now add the sliced coconut, and fry them too for 2-3 minutes until golden brown.½ Cup Dry Coconut
- You might feel they are overdone, but they would taste better.
- Remove the coconut slices and keep it aside.
- Add curry leaves and green chilis and fry them until crisp. Remove it once done.15-20 Curry Leaves
- Now in the same pan add curry leaves and green chilies.
- Shallow fry them until they are crisp.
- Discard the oil and in a clean pan or wok, add melon seeds and raisins if using.
- Dry roast melon seeds and raisins.1 tablespoon Melon Seeds, 1 tablespoon Raisin
- They are done once the melon seeds start popping.
- Switch off, now add the roasted cornflakes and remaining ingredients in the pan/wok.
- A red chili powder, Dry Mango Powder, salt and mix.1 teaspoon Red Chilli powder, 1 tablespoon Dry Mango Powder, Salt
- Add all the remaining ingredients one by one and mix it nicely.
- Let the mixture cool completely.
- Store it in an airtight container.
Notes
- 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
- The coconut will not be crunchy immediately when you fry. They will be once they are cooled completely.
- Salt and sugar can be adjusted as per taste.
- Raisins can be added too.
- One can add more or fewer peanuts and nuts
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