HomeSnacksDry Namkeen RecipesCornflakes chivda | how to make cornflakes chivda | makai chivda recipe

Cornflakes chivda | how to make cornflakes chivda | makai chivda recipe

Cornflakes chivda or makai chivda is a deep-fried savory mixture with a sweet, spicy and slightly tangy taste. It is made with dried yellow-colored cornflakes also known as makai poha or corn poha, peanuts, Curry Leaves, Cashew Nuts and regular spices. Makai poha is not ready-to-eat cereal cornflakes. You can make this chivda, with ready-to-eat cornflakes too. It can be prepared as diwali snack or as a munching snack for the evening

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Recipe video

Cornflakes chivda | how to make cornflakes chivda | makai chivda recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


  • 2 cup or 50 grm makai poha
  • ¼ cup peanuts
  • ¼ cup roasted chana dal
  • 5-7 cashews
  • 10-15 curry leaves
  • ¼ tsp turmeric powder
  • 1 tsp kashmiri red chilli powder
  • ½ tsp fennel seeds powder
  • ½ tsp amchur powder
  • 2 tbsp powder sugar
  • Salt to taste


  • In a mixing bowl, add turmeric powder, red chilli powder, fennel seeds powder, powder sugar, amchur powder and salt. Mix well.  Keep it aside.
  • Heat oil for frying in a pan. When the oil is hot, simmer the heat to medium and fry the makai poha until crisp. Take out fried poha in a mixing bowl.
  • Deep fry the peanuts in the same oil until browned and crisp. Drain out into mixing bowl.
  • Deep fry roasted chana dal, cashew and curry leaves separately and drain out into a mixing bowl.
  • Add spice mix with all fried ingredients and mix well.
  • Cornflakes chivda is ready. Store it in an airtight container.


  • Mix all spices together for a balance chivda taste
  • Fry makai poha on medium flame till it becomes crispy.
  • Mix spices in chivda while it is slightly hot.
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