Crispy, savory, with just the right hint of sweetness, this Air Fryer Cornflakes Chivda is the perfect tea-time snack.
Looking for a snack that’s crunchy, flavorful, and doesn’t leave you feeling guilty? Enter Air Fryer Cornflakes Chivda—a healthier twist on the classic Indian trail mix we all grew up loving.
It’s packed with crispy cornflakes, crunchy nuts, a hint of spice, and just the right touch of sweetness. But the best part? It’s made entirely in the air fryer. No excess oil or heaviness of deep frying, just pure flavor and crunch.
This chivda is the perfect companion for your evening chai, a quick snack for movie nights, or even something to munch on during work breaks. It’s light, super satisfying, and stays crispy for days—though, let’s be honest, it’ll probably be gone way before that!
Jump to section: Air Fryer cornflakes chivda
Why You’ll Love This Recipe
- Crispy, Crunchy Goodness: All the texture and flavor of traditional chivda without the heavy oil.
- Quick & Easy: Ready in just 30 minutes thanks to the air fryer.
- Make It Your Own: Add your favorite ingredients like makhana, nuts, or even potato crisps.
Cornflakes Chivda Ingredients Overview
This recipe brings together simple ingredients to create a flavorful, crunchy snack.
- Cornflakes & Makhana: These form the crispy base of the chivda,
- Nuts & Dried Fruits: Cashews, peanuts, roasted gram dal, and raisins add texture and a hint of sweetness.
- Sev & Boondi: These traditional Indian snacks for added crunch and flavor.
- Chivda Spice Mix: A combination of saunf powder, chili powders, black salt, and a pinch of sugar for balanced flavors.
- Tadka (Tempering): Curry leaves, red and green chilies sautéed in oil for a classic aromatic finish.
Richa’s Top Tips
- Air Fry in Batches: To keep everything crisp don’t overcrowd the basket and fry in batches if needed.
- Customize Your Mix: Add potato crisps, makhana, or even lotus seeds for a unique twist.
- Cool Completely Before Storing: Let the chivda cool fully before sealing in an airtight container to maintain its crunch.
Frequently Asked Questions
Swap with puffed rice or even thin poha (flattened rice) for a similar crunchy texture.
The sky’s the limit! Add potato crisps, makhana (fox nuts), almonds, cashews, or even roasted chickpeas to mix things up.
Once cooled completely, store in an airtight container at room temperature. It stays fresh and crunchy for up to 2 weeks.
While this cornflakes version is popular for its unique crunch, chivda comes in many forms across India. In Maharashtra, thin poha is the star, while in Gujarat, sev and fried lentils take center stage. Even the spice blends vary, with some adding mustard seeds and asafoetida for a different flavor punch.
But no matter what you do, this Air Fryer Cornflakes Chivda is the snack you didn’t know you needed—crispy, flavorful, and perfect for munching anytime. Whether you’re pairing it with chai, serving it to guests, or packing it as a quick on-the-go snack, this chivda hits the spot every time. Plus, with the air fryer doing most of the work, you get all the crunch without the guilt.
Tried this recipe? Tag me on IG @my_foodstory—I’d love to see your crunchy creations! 🌽✨
Prevent your screen from going dark
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Preheat air fryer at 180C and brush airfryer basket with oil.
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Making chivda spice mix: Add all powders & salt for chivda spice mix to a bowl, combine well & set aside.
1 ½ teaspoons saunf powder, 1 ½ teaspoons kashmiri chilli powder, ½ teaspoon red chilli powder, ¼ teaspoon black salt, 2 ½ teaspoons sugar powder, ¼ teaspoon salt
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Add cornflakes, makhana, cashews & raisins to the basket, drizzle a few drops of oil and air fry for 2-3 minutes at 190C. Set aside on a tray.
2 cups cornflakes, 1 cup makhana, 1 tablespoon cashews, 2 tablespoons raisins, 2 tablespoons cooking oil for brushing
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Line the airfryer basket with baking paper, add peanuts and roasted gram dal and air fry at 190C for 2-3 minutes. Transfer it to the tray.
½ cup peanuts, ¼ cup roasted gram dal
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Retain the baking paper lining in the airfryer basket, add sev and boondi and airfry them at 190C for 2 minutes. Transfer it to the tray.
¾ cup sev, ¾ cup boondi
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Making tadka: Heat oil in a large pan or kadai, add chillies and curry leaves and stir fry for about 1 minute till they crisp up. Add all the air fried ingredients, gently mix for about a minute till everything combines well with the tadka. sprinkle 5 teaspoons of spice mix, a teaspoon at a time, toss everything well and take off the heat.
2 tablespoons cooking oil, 1 red chilli, 2 green chillies, 5 sprigs of curry leaves
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Store in an airtight container only after it cools completely.
- Chivda will stay good for 2 weeks when stored in an airtight container.
Calories: 612kcal, Carbohydrates: 74g, Protein: 22g, Fat: 33g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Sodium: 1235mg, Potassium: 1586mg, Fiber: 26g, Sugar: 9g, Vitamin A: 13873IU, Vitamin C: 48mg, Calcium: 219mg, Iron: 16mg
This article was researched and written by Harita Odedra.
