Diwali Cornflakes Mixture Recipe - A Savory Evening Tea Snack
A dry dish, Diwali Cornflakes Mixture Recipe uses deep fried ingredients and spices to put together one of the most addictive and tasty foods of the Indian cuisine.In association with Tetley Green Tea (India)
Diwali Cornflakes Mixture Recipe or Makai Flakes/ chivda is something every Indian is familiar with. A dry dish that uses deep fried ingredients and spices to put together one of the most addictive and tasty foods, it can be enjoyed with a cup of chai or anytime you feel hungry through the day. This mixture is usually store bought, but its real taste and flavor comes from putting together these ingredients from your very own kitchen.
Serve the delicious Diwali Cornflakes Mixture Recipe with Masala Chai.
Whether made as a part of Diwali or other festivities or just to munch as an evening snack without any occasion, this Cornflake Mixture is difficult to resist.
Here are a few similar sookha snack recipes that you can also try
Note: Do not confuse the Cornflakes here with the cereal that we eat for breakfast. There are special Makai (Corn) Flakes available in the stores which are used to make this Mixture. These flakes turn into crunchy and crispy flakes after deep frying.
- 2 cup Corn flakes
- 1 cup Poha (Flattened rice)
- 1 cup Boondi
- 20 Curry leaves
- 1/2 cup Badam (Almond)
- 1/2 cup Cashew nuts
- 1/2 cup Raisins
- 1/2 cup Raw Peanuts (Moongphali)
- 1 teaspoon Salt
- 1 teaspoon Caster Sugar
- 1/2 teaspoon Kashmiri Red Chilli Powder
- 1/4 teaspoon Asafoetida (hing)
- Sunflower Oil , for deep frying
How to make Diwali Cornflakes Mixture Recipe - A Savory Evening Tea Snack
To begin making the Diwali Cornflakes Mixture Recipe, first get all the ingredients prepared and ready.
Our first step is to deep fry the Makai (corn) Flakes. Preheat the oil for deep frying in a wide deep frying pan over medium heat.
Add a handful of Makai (corn) flakes at a time and deep fry them until golden, crisp and puffed up. It takes just a few seconds to deep fry these flakes. They are similar to papads.
Once you have deep fried the Makai (corn) flakes, drain them on kitchen paper towels and keep aside.
In the same oil, place the poha in a steel colander and deep fry the poha by dipping the colander in the oil. Once you notice the poha has puffed up, immediately remove the poha from the oil. Place them on kitchen paper towels to drain the excess oi.
Finally we will roast the nuts in the oil. Place the nuts and peanuts in the same colander and deep fry them until golden brown and crisp. Once done drain and keep aside.
Finally deep fry the curry leaves and raisins in hot oil placed in the colander. Once crisp and raisins have puffed up, remove from oil and place on the paper towel to drain.
Place all the fried ingredients in a wide mixing bowl or a flat baking sheet. Sprinkle the salt, red chili powder, sugar and asafoetida powder and stir to combine well with your hands. Do this when all the ingredients are hot, so the spices and salts get well combined into them.
Check the spice and salt levels and adjust to suit your taste.
Once done, cool and store the Corn Flakes Mixture in an airtight container for up to 2 weeks.
Serve the Corn Flakes Mixture as a perfect evening snack or for festivals like Diwali along with a cup of Masala Chai.