October 18, 2022

Corn Chivda – Makai Chivda

This crispy, crunchy, and delicious Corn Chivda is very addictive. Chivda is a perfect snack to enjoy between meals to munch on with a cup of tea. Diwali is around the corner, so make this amazing tasting snack for your friends and family.

Corn mixture is a very popular snack sold in Indian stores. It is a deep fried savory snack that is very easy to make at home. I like to make this chivda in small batches with fresh oil and the best ingredients, rather than buying it from the store.

Corn chivda is made with maize poha or flattened corn flakes. Corn poha is deep fried in hot oil and later on tempered with some nuts and spices. Fried curry leaves are added to give awesome flavor to the chivda.

This sweet and savory corn mixture is very flavorful and satisfying but definitely not so healthy. I like to make this chivda during the festival season like Ganesh Chaturthi, Diwali, or Holi.

This chivda is very versatile – you can change the proportion of the ingredients and add the nuts of your choice. I have simply used peanuts and dry coconut in the mixture. You can add some cashews, almonds, and raisins to the dish.

I have made this corn chivda by deep frying the corn poha, coconut slices, peanuts, and curry leaves. To make it healthy, you can simply roast the poha in a pan by adding a pinch of salt. You can also use readymade corn flakes cereals, roast them a little, add the tempering, skip the sugar, combine some roasted nuts, and enjoy.

Ingredients

Corn poha
Peanuts
Dry coconut
Curry leaves
Mustard seeds
Asafoetida
Turmeric powder
Red chili powder
Kashmiri red chili powder
Salt
Sugar
Oil

Corn Chivda Step By Step Recipe

Heat the oil on medium in a pan for frying the ingredients.

Once the oil is hot, turn the heat to low. Place some dry coconut slices on a slotted ladle and immerse them in the hot oil. Let it cook for a minute or until it turns light pink. Transfer them to the plate.

Keep the heat to medium low and transfer the peanuts to the hot oil. Cook the peanuts until they turn crispy, stirring in between for about 2 minutes. Transfer them to the plate by gently tossing to remove excess oil from them.

Fry the curry leaves in the same way by immersing them in the hot oil on a slotted ladle. Fry them for 10-15 seconds and transfer them to the plate by removing excess oil.

Keep the heat to medium, add a handful of corn poha at a time, and fry them until puffed up for about 30 seconds. With the help of a slotted ladle, toss them, and place into a large bowl.

Repeat with the remaining corn poha in the same way and switch off the heat.

Transfer the fried peanuts, coconut slices, and curry leaves in the fried corn poha bowl.

In a tempering pan, heat 2 tsp oil on medium heat.

Add mustard seeds, let them crackle, and switch off the heat.

Now, add asafoetida, turmeric powder, chili powder, and salt.

Sprinkle some powdered sugar and Kashmiri red chili powder over the chivda mixture and pour the tempering.

Mix everything well and taste the corn chivda. Adjust the spices according to your taste and enjoy!

Tips For Making Corn Chivda

Frying all the ingredients crispy is very important to keep the chivada tasting crispy and crunchy for a long time.
Frying coconut slices and curry leaves by immersing them in hot oil on a slotted ladle helps to take them out very quickly. These two ingredients will burn very quickly so keep an eye on them.
Corn poha tends to burn quickly as well, so take it out once it puffs up in the hot oil. Add the corn poha in small batches while frying.
Adding some powdered sugar gives an amazing taste to the corn chivda.

Variations

Instead of frying the corn poha, you can buy corn flakes cereals and roast them well. Combine some nuts and spices to make a healthier corn chivda.
Add some roasted almonds, cashew nuts, and raisins in the chivda to enhance its taste.
Simply skip adding the tempering and add the red chili powder, salt, and powdered sugar in the corn mixture.

How To Store Corn Chivda?

Once the mixture cools down, corn chivda can be stored in an airtight container for 15 days.

Make sure not to use a wet spoon or hands while picking the corn chivda from the container.

If you store the chivda for more than recommended, it might lose its crunchiness. Spread some chivda in a microwave safe plate and warm it up in the microwave for 12-15 seconds. Let it come to a normal temperature and enjoy!

How To Serve Corn Chivda?

Corn chivda can be served with a hot cup of chai for an evening snack.

You can carry this chivda for get-togethers, on road trips, or to the office to munch on.

It makes a much better after school snack for kids than store bought packaged snacks.

Diwali Snacks Recipes

DID YOU LIKE THIS RECIPE?

If you’ve tried the Corn Chivda recipe then don’t forget to rate it.

I will love to hear from you!