METHOD:
- In a pan add oil and throw in the mustard seeds, and curry leaves.
- Let the curry leaves become crunchy. roast in a low flame. Add in the roasted gram, Saute till it becomes golden brown.
- I added store-bought roasted peanuts. If adding raw peanuts, saute for a few minutes.
- After roasting peanuts add the red chilli powder, salt, chaat masala, and sugar. Saute for a minute and add in the cornflakes.
- Let this roast on low flame for 5 minutes.
- Corn flakes mixture is ready.
- Store this in an airtight container. This will stay crispy for a week.
- *I used Kellogg’s cornflakes.
Cornflakes mixture
Ingredients
- ½ cup Corn flakes unsweetened
- ¼ cup peanuts
- ¼ cup roasted gram pottukadalai
- 2 tbsp oil
- ½ tsp mustard seeds
- Few curry leaves
- ¾ tsp red chili powder or 2 green chilis
- ¼ tsp chaat masala optional
- Salt as needed
- ½ tsp powdered sugar
Instructions
- In a pan add oil and throw in the mustard seeds, and curry leaves.
- Let the curry leaves become crunchy. roast in a low flame. Add in the roasted gram, Saute till it becomes golden brown.
- I added store-bought roasted peanuts. If adding raw peanuts, saute for a few minutes.
- After roasting peanuts add the red chilli powder, salt, chaat masala, and sugar. Saute for a minute and add in the cornflakes.
- Let this roast on low flame for 5 minutes
- Corn flakes mixture is ready.
- Store this in an airtight container. This will stay crispy for a week.
- *I used Kellogg’s cornflakes.
