Cornflakes chivda (Spicy cornflakes)

This was meant to be a Diwali retrospective but instead has turned out to be just in time to plan for the New Year parties.

Anyway, don’t let the time of the year stop you from indulging in this special treat. Even the Queen is a fan. Don’t believe me? Here’s proof.

(If you’re unfamiliar with the term ‘chivda’ think of it as ‘Bombay Mix’ added to cornflakes, in this case).

The Diwali special at home is usually poha (beaten rice flakes) chivda. However, I plumped for a quicker option this year. If you have all the ingredients to hand this should take you no longer than 20 minutes from start to finish. This is my cheat version that involves very little frying at home. I can see the purists frown but if you didn’t know you really couldn’t tell the difference.

Crunchy cornflakes chivda

Ingredients:

5 cups Kellogg’s cornflakes

2 cups sev

1/2 cup each masala moong, masala chana dal, spiced peanuts, masala peas (or any other spiced lentils that you like or even a pack of Bombay mix)

1/4 cup green raisins

1/2 cup toasted cashews

3-4 tablespoons oil

3/4 teaspoon each turmeric and chilli powder

salt to taste

Cornflakes, crunchy lentils, raisins and nuts – what’s not to like

Method:

1. In a large pan or wok, heat the oil.

2. Add in the cornflakes, salt, turmeric and chilli powder. Fry lightly till cornflakes are coated with the spices and are nice and crispy.

3. Add in all the masala lentils or your Bombay mix next.

4. Finally, add in the sev, raisins and cashews.

5. Roast until all the ingredients are well combined.

6. Cooled and stored in an airtight box, it should keep for a week.

Notes:

1. Most ingredients are readily available at Indian grocery stores.

2. I use green raisins instead of the usual brown/red as the green ones are wonderfully sweet and tart at the same time.

3. Point 6, above, is true for most homes. At ours, I end up making a fresh batch every 3-4 days. It is addictive and it even has royal endorsement.