Oven Roasted Corn Flakes Chivda

I am constantly on the lookout for tasty and healthy snacks. It is a bonus when I get a snack that uses convenient and easily accessible ingredients. While clearing out my pantry, I noticed that I had a few bits of corn flakes, wheat flakes and rice crisps leftover. It immediately struck me that I could re-purpose them into a quick snack for my tea time.


  • Corn flakes – 1 large cup (I also used wheat flakes and rice crisps, skip if you don’t have or like them)
  • Poha (aval, beaten rice) – 2 cups
  • Oil – ½ tblspn
  • Mustard seeds – 1 tspnCumin seeds – 1 tspn
  • Curry leaves – 8 to 10
  • Chillies – 2 (finely chopped)
  • Asafoetida – ¼ tspn
  • Turmeric powder – ¼ tspn
  • Sugar – 1 tspn
  • Salt – 1 tspn
  • Roasted gram (pottu kadalai/dalia) – 1 small handful


  1. In a mortar and pestle, make a fine powder of the salt and sugar separately. Keep aside.
  2. Pre-heat oven at 150 degree centigrade.
  3. While the oven is heating, in an oven safe dish, crush the cereals.
  4. Don’t crush them into very tiny pieces. Keep it aside.
  5. In a kadai, heat oil.
  6. Add mustard and cumin seeds and let it splutter.
  7. Add the curry leaves and cut chillies. Turn the flame to medium-low and keep stirring the ingredients to prevent it from burning.
  8. Let the moisture leave the chillies and curry leaves. Now, add the, roasted gram, dry spices.
  9. Keep stirring it till the roasted gram has slightly browned.
  10. Now add the powdered citric acid, salt and sugar. Keep stirring to prevent the sugar from caramelising.
  11. Turn the stove off and add the mixture to the crushed cereals.
  12. Give the cereals and the toasted spices a mix. Place the dish in the oven at the same setting for 15 to 20 minutes.
  13. Keep stirring the chivda in between to prevent it from burning.
  14. Remove from oven, let the chivda cool before serving.


  • The temperature and cooking time vary depending on the oven. Adjust time and temperature accordingly.

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