CornFlakes Chivda

Chivda is a quintessential Maharashtrian snack. But snacking crosses all boundaries and the simple chivda is proof of that.

Surprisingly easy to make but so satisfying that one truly 'can't get enough of it'.

Each Maharashtrian household has it's version of chivda and the variations are endless.

My version of this crunchy snack uses cornflakes cereal. Read on:-

Corn Flakes - 500 gms

Peanuts- 1/2 cup deep fried

Curry Leaves - 1/2 cup Depp fried (not brown; should retain the green colour)

Dry coconut - 1 cup thinly sliced and deep fried

Green chillies - 250 gms. chopped and deep fried

Raisins - 1/2 cup deep fried

Cashewnuts ( I did not use) - 1/2 Cup deep fried

Cumin and Coriander Powder - 2 tsp. each

Sesame seeds - 1/4 cup deep fried

Salt to taste

Powder sugar - 1/2 cup or as required

Oil - 4 tbsp.

For Tempering:-

Oil - 2 tbsp.

Turmeric - 2 tsp.

Asafoetida - 2 tsp.

1. Mix Corn flakes and all the deep fried items together. 

2. Add Salt, powdered sugar, cumin and coriander powder and Mix lightly.

3. Now for tempering; heat 2 tbsp of oil and add Turmeric, Asafoetida. Pour it over the Chivda Mixture.

4. The Corn flakes chivda that you get in the market is very oily; because the flakes are deep fried. Instead of deep frying the flakes what you can do is that; once everything is mixed, Divide the mixture in 3-4 separate parts.

5. Heat the remaining 4 tbsp. of oil to almost the smoking point and pour it over all the batches of Chivda mixture. In this way all the flakes will absorb the oil equally.

6. Mix everything together lightly making sure that you don't break the flakes. The CornFlakes Chivda is ready.