Cornflakes Mixture (Namkeen)by Leena Kohli (@leenakohli)
Cornflakes Mixture (Namkeen) satisfies your cravings for something crunchy and crispy. It’s a perfect blend of different ingredients that is easy to make in the comfort of your own home. The outcome is a snack to munch and enjoy at any time of the day.
For Spice Mix
- 1tspRed Chilli Powder
- 1tbspDry Mango Powder (Amchur)
- 1tbspChat Masala
- 400gDried Cornflakes (Makka Poha)
- 200gRoasted Bengal Gram (whole)(roasted channa)
- 200gPuffed Rice
- 6Dry Red Chilli
- 1/2cupDried Coconut (Khopra)(sliced)
- Curry Leaves (10-15)
- Oil (for frying)
Keep all the ingredients handy before frying them, and line a flat surface with a kitchen paper towel.
Mix salt, red chilli powder, dry mango powder, turmeric and chaat masala in a bowl.
Sprinkle the mixed spices on the kitchen paper towel.
Heat oil in a deep pan or wok on medium to high flame. Drop a small piece of cornflakes to ensure that the oil is at the correct temperature for frying. If it sizzles and rises to the top immediately, the oil is ready for use.
Add the cornflakes to the hot oil in small portions and stir with a slotted spoon until they expand and are golden and crispy.
Remove them using a slotted spoon and place them on a sieve to remove excess oil. Spread them on the paper towel.
Repeat the same process for the peanuts, roasted channa, dried coconut, dry red chillies and curry leaves.
Add puffed rice to the oil and fry for a few seconds before removing and placing them on the sieve. Spread them on the fried ingredients.
Gently toss the spices and fried ingredients with a slotted spoon until evenly mixed.
Taste the mixture and add more seasoning if needed. Let it cool completely.
Store the cornflakes mixture in an airtight container and serve it as a tea-time snack.
Tips & Tricks
Refrain from using ready-to-eat cereal cornflakes for this recipe.
Fry the ingredients in small portions to ensure even cooking and to avoid overcrowding in the pan.
Keep an eye on the ingredients while frying to ensure that they are cooked evenly and do not burn.
Ensure the ingredients are dry before frying, as moisture can cause oil to splatter.
You can be flexible with the number and amount of spices and ingredients used in the recipe according to your taste preference.
You can also add raisins, cashews, almonds and spices like garam masala, cumin powder, etc., that suit your taste.
The number of servings will depend on the serving size you choose.
You can store the mixture in an airtight container for up to 3 weeks.
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