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Leftover Cornflakes Chivda served in a designer bowl. Seen in the background are some artificial flowers.

Leftover Cornflakes Chivda

Looking for a way to use leftover cornflakes? Make a savory and spicy chivda in minutes! A delicious snack everyone will love.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 10

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
    Shallow frying the coconut, almonds and cashew
  • 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 frying the green chillies and curry leaves
  • 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