Corn Flakes Chivda Recipe (Namkeen) Makai Poha chivda

Ingredients

• 960 ml (4 cups)corn flakes cereal
• 15 ml (1 tablespoon)oil
• 2.5 ml (½ teaspoon)mustard seeds
• 1green chilli, finely chopped
• 6curry leaves
• 30 ml (2 tablespoons)cashew nuts, broken
• 30 ml (2 tablespoons)peanuts
• 30 ml (2 tablespoons)roasted chana dal (fried gram or daria)
• 1.25 ml (¼ teaspoon)turmeric powder
• 5 ml (1 teaspoon)red chilli powder
• 2.5 ml (½ teaspoon)fennel seed powder
• 2.5 ml (½ teaspoon)amchur powder (dried mango powder)
• 5 ml (1 teaspoon)powdered sugar
• to tastesalt

Instructions

1. 1

   Heat the oil

   Warm the oil in a pan over a medium heat.

2. 2

   Pop the seeds

   Add the mustard seeds to the hot oil and let them pop.

3. 3

   Fry the aromatics

   Add the chopped green chilli and curry leaves. Fry until they have dried out completely, with no moisture remaining.

4. 4

   Roast the nuts

   Add the peanuts, roasted chana dal and cashews. Stir continuously as they roast, until lightly browned and crisp.

5. 5

   Add the spices

   Add all the spice powders, along with salt and sugar, and mix well.

6. 6

   Coat the flakes

   Add the corn flakes straight away. Mix gently until the masala coats them, then turn off the heat.

What is corn flakes chivda?

Chivda is a broad family of Indian savoury snack mixes, often made with crisp grains or flakes, spices and nuts. This version uses breakfast corn flakes for a quick, crunchy take on namkeen.

The recipe draws on familiar Indian snack flavours: mustard seeds, curry leaves, chilli and tangy amchur. Roasted chana dal and nuts add extra crunch, while the brief, gentle mixing helps keep the flakes intact.

Nutrition and macros by portion

The nutrition label shows one serving as written: 228 calories, 9g protein, 34g carbs, 7g fat.

The corn flakes provide most of the carbohydrates, while the oil, peanuts and cashews contribute much of the fat. Protein comes mainly from the cereal, peanuts, cashews and roasted chana dal. For a more balanced snack plate, pair a portion with fresh fruit or plain yoghurt.

Build the flavour in the pan

Mustard seeds: let them pop in the hot oil before adding anything else, so their flavour spreads through the base.

Chilli and curry leaves: fry them until dry, as the recipe specifies. Any remaining moisture can soften the finished flakes.

Get the nuts crisp

Nuts and dal: stir continuously while roasting the peanuts, cashews and chana dal. Take them to a light golden colour rather than leaving them unattended, as small pieces can brown quickly.

Spices: stir the powders, salt and sugar through the hot mixture before adding the flakes. Adding the corn flakes immediately afterwards keeps the seasoning from lingering in the pan.

Keep the flakes crunchy

Gentle mixing: fold the corn flakes through the masala carefully instead of stirring vigorously. This helps coat them without crushing them into crumbs.

Heat: switch off the hob as soon as the flakes are evenly coated. The recipe relies on the warm pan to distribute the seasoning, not on cooking the cereal for longer.

Check the seasoning

Salt: add it to taste with the spices, bearing in mind that corn flakes can vary in how salty they are already.

Balance: amchur brings a tart note, while the small amount of sugar rounds it out. Taste a cooled flake before serving, since hot seasoning can be harder to judge.

When to serve it

This chivda is suited to a Diwali snack spread, or to serve in a bowl alongside tea. It is also easy to portion out as a crunchy nibble between meals.

For a more filling snack plate, serve it with fresh fruit or plain yoghurt. Keep any moist accompaniments separate until serving so the flakes stay crisp.

Recipe notes & tips

• Have the spices and measured ingredients ready before heating the oil, as the pan steps move quickly.
• Use a pan large enough to toss the corn flakes without crushing them.
• Keep stirring the nuts and chana dal so they brown evenly.
• Make sure the chilli and curry leaves are dry before adding the nuts.
• Fold the flakes through the seasoning with a light touch.
• Let the chivda cool before storing it so trapped steam does not soften it.

Variations

• More heat: add extra chopped green chilli to suit your taste.
• Extra tang: increase the amchur slightly for a sharper finish.
• Nut-free option: replace the peanuts and cashews with extra roasted chana dal.
• More curry leaf: add a few extra leaves and fry them until thoroughly dry.
• Milder batch: reduce the red chilli powder for a gentler snack.

Common mistakes to avoid

• Wet curry leaves: they can soften the mix; fry them until completely dry before adding the nuts.
• Unattended nuts: they may brown unevenly or burn; stir continuously while roasting.
• Adding flakes too early: they can break during the spice step; add them only after the seasonings are mixed.
• Rough stirring: it crushes the cereal; fold the flakes through gently.
• Cooking after coating: extended heat can affect the crisp texture; turn off the hob once the masala is distributed.

How to store

Cool the chivda completely, then store it in an airtight container at room temperature. If it loses its crunch, briefly warm it in a dry pan and let it cool before serving.

Frequently asked questions