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Cornflakes chiwda-roasted snack
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4.34 from 3 votes

Cornflakes chiwda-tangy mix

Cornflakes chiwda is a great companion to masala chai.
Prep Time10 mins
Cook Time30 mins
Course: Appetizer
Cuisine: Indian
Keyword: chivda, cornflakes chiwda, cornflakes chiwda mix
Servings: 8
Author: bhavana bhatia


  • 2 cup cornflakes
  • 1 cup thin poha or rice flakes
  • 1 cup dryfruits almonds,cashews,raisins
  • ½ cup dry coconut sliced
  • 2 tsp sugar optional
  • 1 tbsp oil

Spice mix:

  • 1 tbsp saunf or fennel optional
  • 1 tsp haldi/turmeric powder
  • 1 tbsp amchur/dried mango powder
  • 2 tsp red chilli powder/cayenne pepper powder
  • 2-3 sprigs of curry leaves
  • 2-3 green chillies chopped
  • Salt as per taste
  • 1 kilo salt to dry roast the chivda


  • In a heavy bottom iron pan, start heating the salt at low flame.
  • Once the salt is hot, add the 1 cup corn flakes and slowly mix with a fork.
  • Cook for 10-12 minutes or until the corn flakes have cooked.
  • Fish out the corn flakes from the salt using a frying strainer and keep it aside.
  • Similarly cook the nuts and coconut slices.Move the salt out of the pan once cooled
  • Add oil to a pan,once hot, add curry leaves,garlic and chillies
  • Add the raisins and flattened rice/poha.Cook for few minutes
  • Add all the salt,turmeric,red chilli powder, keep this aside.
  • Mix all cooked ingredients together with remaining spices.
  • Mix well with a spatula.
  • Store in an airtight container.