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Makyacha Chivda

  • Duration: 30 minutes
  • Serves: 10-12 people
  • Spice Level: Medium

Authenticity Slice

Crispy makyacha chivda has a sweet & spicy taste along with a slight hint of groundnut. Make sure to deep fry the cornflakes only in groundnut oil to bring out that authentic Maharashtrian flavour.

Trivia Tadka

Chivda is a traditional Maharashtrian snack made for Diwali and known by many different names across India. Chivda is basically a combination of toasted flakes, roasted peanuts, cashews, dalya and a melange of spices. In short, it is a mixture of so many different flavours and textures that reflect the rich diversity of the Indian culture.


  • Corn flakes (makyache pohe) (8 cups)
  • Roasted peanuts (moongfali), (1 cup)
  • Chutney/gram dal (dalya) (3/4 cup)
  • Cashew nut (kaju) (1/2 cup)
  • Green chilli (hari mirch), finely sliced (1/4 cup)
  • MTR Haldi/Turmeric Powder (2 tsp)
  • MTR Lal Mirch/Red Chilli Powder (3 tsp)
  • MTR Dhaniya/Coriander Powder (2 tsp)
  • Citric acid crystals (nimbu ka phool) (1/2 tsp)
  • Asafoetida (hing) (1 tsp)
  • Powdered sugar (2 tbsp)
  • Sesame seeds (til) (2 tbsp)
  • Anise (saunf) (1 tbsp)
  • Curry leaves (kadipatta), (20-25 leaves)
  • Salt (to taste )
  • Groundnut oil ( to deep fry the corn flakes)


  • Heat oil in a kadhai and deep fry corn flakes for 1–2 mins on medium flames until they are crisp and golden in colour. Set aside to cool.
  • In a smaller pan, heat 1/4 cup oil, add asafoetida, green chillies, sesame seeds, anise seed, curry leaves, cashew nuts, gram dal and peanuts. Cook for 4–5 mins, then remove from heat and set aside to cool.
  • When the oil is still warm, add MTR Dhaniya/Coriander Powder, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder, citric acid crystal, sugar, salt and mix well.
  • When completely cool, pour this over the fried corn flakes and toss well to mix all ingredients.
  • Serve your guests chivda along with tea or sherbet.

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