Baked, not fried. In the latest of this series of healthy snacks, today’s dish is Cornflakes Chiwda. The husband is a fan of cornflakes chiwda and was wanting to munch on a healthier version. So, I tried this and rather liked it.
No, its NOT like the deep fried (and ULTRA crispy) version. But it’s way, way healthier. This is also an easy recipe to use up those huge bags of Cornflakes that we might have picked up at the Supermarket while doing the monthly grocery shopping. I use normal cornflakes (plain, unsalted, not the Kellogs variety), but do use the plain version as any flavoured ones would mar the taste.
Use of peanuts and cashews is totally optional (if you want it nut free). But we like a bit of crunch in the Chiwda recipes. You can also add Fried gram or Dalia , but I ran out of them.
I do hope you are enjoying the Bakeathon spread so far :
|Baked Pita Bread|
Similar Chivda / Chiwda recipes:
Patal pohyacha chivda | Thin Flattened Rice Chivda | Maharashtrian Recipes
Classic Poha Chiwda (deep fried version)
Prep time : 10 mins, Bake time : 10 – 12 mins per batch, serves : 2
Ingredients: (1 cup = 250 ml)
- Plain Cornflakes – 1 cup
- Oil – 2 TBSP ( to spray) + 1 tsp to grease
- Salt – to taste
- Peanuts – 2 TBSP
- Fried gram – 1 TBSP
- Red chilli powder – 1/2 TBSP
- Chaat Masala – 1/2 T
- Black Salt – 1/2 tsp
- Sugar powder – 1/2 tsp (optional)
- Curry leaves – few (opt.)
- Turmeric – 1/2 tsp
- Raisins and Cashews – sautéed till crispy – 1 TBSP totally (opt.)
- Preheat oven to 170 C. Line a baking sheet with parchment. Spread the peanuts, spray little oil and bake for 7-8 mins till brown (shake them intermittently). Towards the end of the peanut browning, add a few dry curry leaves, let them shrink / crisp a bit. Remove to a plate. Similarly lightly brown the fried gram (you may dry roast them too)
- In the same baking tray, add the cornflakes in a single layer. Spray 1.5 TBSP of oil all over. Bake for 9-12 mins in batches of 3 min each, shaking the tray every time, till they crisp up. They won’t fluff up like the deep fried version, they will crisp up. Watch for burning as they do very fast. The raw taste of the cornflakes has to be replaced by a crunchy baked version – this is the stage we are looking for.
- In a large dry bowl, add the baked cornflakes. While still hot, add the salt, spices, masala, turmeric, curry leaves and shake well. Add the sautéed raisins, cashews peanuts and the fried gram
- Serve immediately. Else store in an airtight container and munch on guilt free 🙂
This is part of the Bake-a-thon 2017
Kalyani , this is too good yaar , I can’t believe chivda from Cornflakes . I make from the other Cornflakes which are for frying . This chivda is now on my to do list .excellent munch .
This is such an addictive snack and you have made it heathy… Good
I dont mind about the extreme crispiness, i just want a guilt free chivda and this baked cornflakes chivda sounds just prefect for me.
I love making this and its wonderful that you have baked it..looks amazing..I am so glad you made this series such a fantastic one to read!
That is another beautiful recipe for a guilt-free treat… Very good recipe!
I am always making the fried chiwda , never thought of baking it. You gave me a healthy option now. Thanks
Great snack especially with this healthier version