This spicy, crunchy, tangy South Indian cornflake snack mixture requires just a few ingredients and is so easy to make at home -- no frying necessary.
- 1 1/2 teaspoons chaat masala
- 1 teaspoon amchur powder (dried mango powder)
- 1 teaspoon Kashmiri chili powder
- 2 teaspoons sugar
- 1 teaspoon kosher salt, plus more to taste
- 3 tablespoons vegetable oil
- 1/2 cup unroasted peanuts with skin on
- 1 tablespoon fennel seeds
- 30-35 curry leaves
- 1/2 cup raisins
- 3 cups cornflakes
- Measure out the chaat masala, amchur powder, Kashmiri chili powder, sugar, and salt and mix them ahead of time in a separate bowl.
- In a large, deep pot over medium heat, add 1 tablespoon of oil and the unroasted peanuts. Constantly stir the peanuts until the peanuts turn a golden brown and their skins crisp. This should take approximately 3-4 minutes. Remove the peanuts from the pot and set aside.
- Turn the heat down to medium-low. Add the remaining 2 tablespoons of vegetable oil and fennel seeds. When the fennel seeds start to dance in the oil, add the curry leaves and wait for them to sputter in the oil. Add raisins to the pot and allow them to briefly warm and puff up.
- Add the spice mixture to the oil and mix to form a spiced oil. If there is not enough oil to coat the spices, add an additional teaspoon of oil to the pot.
- Add the cornflakes and toasted peanuts to the pot and thoroughly mix until the peanuts, raisins, and cornflakes are all coated in the spices. Turn off the heat. Remove the mixture from the heat and allow the raisins and peanuts to cool before eating. Store in an airtight container for up to a month!
- Cook Time: 10
- Category: Snack
- Method: Stovetop
- Cuisine: Indian
Keywords: South Indian Cornflake Snack Mixture Without Frying