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–+ servings
A bowl of south indian cornflake mixture that contains peanuts, raisins, curry leaves, and spices

South Indian Cornflake Snack Mixture Without Frying

Shri Repp
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.
5 from 1 vote
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Cook Time 10 minutes
Course Snack
Servings 4 cups

Ingredients
 

  • 1 ½ teaspoons chaat masala
  • 1 teaspoon amchur powder dried mango powder
  • 1 teaspoon Kashmiri chili powder
  • 2 teaspoons sugar
  • ½ teaspoon sea salt plus more to taste
  • 3 tablespoons vegetable oil
  • ½ cup unroasted peanuts with skin on
  • 1 tablespoon fennel seeds
  • 30-35 curry leaves stripped from the stem
  • ½ cup raisins
  • 3 cups cornflakes

Instructions
 

  1. Measure out the 1 ½ teaspoons chaat masala, 1 teaspoon amchur powder, 1 teaspoon Kashmiri chili powder, 2 teaspoons sugar, and ½ teaspoon sea salt and mix them ahead of time in a separate bowl.
  2. In a large, deep pot over medium heat, add ⅓ of the 3 tablespoons vegetable oil and the ½ cup unroasted peanuts with skin on. 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.
  3. Turn the heat down to medium-low. Add the remaining ⅔ of the 3 tablespoons vegetable oil and 1 tablespoon fennel seeds. When the fennel seeds start to dance in the oil, add the 30-35 curry leaves and wait for them to sputter in the oil. Add ½ cup raisins to the pot and allow them to briefly warm and puff up. 
  4. 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.
  5. Add the 3 cups 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!
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