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Crunchy Sweet & Spiced Cornflakes Mixture
This instant namkeen strikes the perfect balance of crunchy, tangy, sweet, and spiced flavors, using just a fraction of the oil compared to store-bought versions. The cornflakes turn irresistibly crisp, coated with a golden seasoning, while the peanuts, chana dal, boondi, raisins, and curry leaves add layers of texture and taste. It's a delightful snack that stays fresh and crunchy for weeks, making it ideal for munching anytime.
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Combine turmeric powder, red chilli powder, amchur powder, chaat masala, powdered sugar, and salt in a small bowl. Mix well and set aside.
Heat the oil in a large, heavy-bottomed pan over medium-low heat.
Add the peanuts and roast for 2–3 minutes until golden and crackling.
Stir in the roasted chana dal and sauté for 30 seconds until slightly crisp.
Toss in the curry leaves and fry until they become completely crisp.
Add the raisins and sauté until they puff up.
Add the boondi and toss everything evenly.
Turn the heat to low to prevent the spices from burning.
Sprinkle the prepared spice mix over the mixture and stir quickly to coat the fried nuts, raisins, and boondi evenly.
Add the cornflakes and gently fold the mixture from the bottom up using a spatula.
Toss continuously for 1–2 minutes on low heat until the cornflakes are crisp and evenly coated with the seasoning.
Remove the pan from heat and spread the mixture onto a large plate or tray.
Let it cool completely to room temperature.
Store in a clean, airtight glass jar or container. It stays fresh and crunchy for up to 2–3 weeks.
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For extra crunch, add a few cashews along with the peanuts.
Adjust the chilli powder and salt according to your taste.
Ensure the mixture is completely cooled before storing to maintain its crispness.
Can I use flavored cornflakes instead of plain ones?
It's best to use plain cornflakes to ensure the seasoning blends well. Flavored cornflakes might overpower the spice mix.
How can I make this mixture spicier?
Increase the quantity of red chilli powder or add finely chopped green chillies while frying the nuts.
Can I skip the boondi?
Yes, you can skip the boondi or replace it with puffed rice for a lighter texture.
How do I ensure the mixture stays crunchy?
Cool the mixture completely before storing it in an airtight container. Avoid exposing it to moisture.
Can I make this mixture oil-free?
You can dry roast the nuts and spices instead of frying them in oil, but the texture and flavour might differ slightly.
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