Diwali Cornflakes Mixture Recipe - A Savory Evening Tea Snack
A vegetarian Indian recipe with corn flakes, poha (flattened rice), boondi. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
21 steps- 1
To begin making the Diwali Cornflakes Mixture Recipe, first get all the ingredients prepared and ready
corn flakes(2 cup) - 2
Our first step is to deep fry the Makai (corn) Flakes
corn flakes(2 cup)sunflower oil - for deep frying - 3
Preheat the oil for deep frying in a wide deep frying pan over medium heat
sunflower oil - for deep frying - 4
Add a handful of Makai (corn) flakes at a time and deep fry them until golden, crisp and puffed up
corn flakes(2 cup)sunflower oil - for deep frying - 5
It takes just a few seconds to deep fry these flakes
corn flakes(2 cup)sunflower oil - for deep frying - 6
They are similar to papads
- 7
Once you have deep fried the Makai (corn) flakes, drain them on kitchen paper towels and keep aside
corn flakes(2 cup)sunflower oil - for deep frying - 8
In the same oil, place the poha in a steel colander and deep fry the poha by dipping the colander in the oil
poha (flattened rice)(1 cup)sunflower oil - for deep frying - 9
Once you notice the poha has puffed up, immediately remove the poha from the oil
poha (flattened rice)(1 cup) - 10
Place them on kitchen paper towels to drain the excess oi
- 11
Finally we will roast the nuts in the oil
cashew nuts(1/2 cup) - 12
Place the nuts and peanuts in the same colander and deep fry them until golden brown and crisp
cashew nuts(1/2 cup)raw peanuts (moongphali)(1/2 cup)sunflower oil - for deep frying - 13
Once done drain and keep aside
- 14
Finally deep fry the curry leaves and raisins in hot oil placed in the colander
curry leaves(20)raisins(1/2 cup)sunflower oil - for deep frying - 15
Once crisp and raisins have puffed up, remove from oil and place on the paper towel to drain
raisins(1/2 cup) - 16
Place all the fried ingredients in a wide mixing bowl or a flat baking sheet
- 17
Sprinkle the salt, red chili powder, sugar and asafoetida powder and stir to combine well with your hands
salt(1 teaspoon)caster sugar(1 teaspoon)kashmiri red chilli powder(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon) - 18
Do this when all the ingredients are hot, so the spices and salts get well combined into them
salt(1 teaspoon) - 19
Check the spice and salt levels and adjust to suit your taste
salt(1 teaspoon) - 20
Once done, cool and store the Corn Flakes Mixture in an airtight container for up to 2 weeks
corn flakes(2 cup) - 21
Serve the Corn Flakes Mixture as a perfect evening snack or for festivals like Diwali along with a cup of Masala Chai
corn flakes(2 cup)
Rate this recipe
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Diwali Cornflakes Mixture Recipe - A Savory Evening Tea Snack
A vegetarian Indian recipe with corn flakes, poha (flattened rice), boondi. Ready in 45 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
21 steps- 1
To begin making the Diwali Cornflakes Mixture Recipe, first get all the ingredients prepared and ready
corn flakes(2 cup) - 2
Our first step is to deep fry the Makai (corn) Flakes
corn flakes(2 cup)sunflower oil - for deep frying - 3
Preheat the oil for deep frying in a wide deep frying pan over medium heat
sunflower oil - for deep frying - 4
Add a handful of Makai (corn) flakes at a time and deep fry them until golden, crisp and puffed up
corn flakes(2 cup)sunflower oil - for deep frying - 5
It takes just a few seconds to deep fry these flakes
corn flakes(2 cup)sunflower oil - for deep frying - 6
They are similar to papads
- 7
Once you have deep fried the Makai (corn) flakes, drain them on kitchen paper towels and keep aside
corn flakes(2 cup)sunflower oil - for deep frying - 8
In the same oil, place the poha in a steel colander and deep fry the poha by dipping the colander in the oil
poha (flattened rice)(1 cup)sunflower oil - for deep frying - 9
Once you notice the poha has puffed up, immediately remove the poha from the oil
poha (flattened rice)(1 cup) - 10
Place them on kitchen paper towels to drain the excess oi
- 11
Finally we will roast the nuts in the oil
cashew nuts(1/2 cup) - 12
Place the nuts and peanuts in the same colander and deep fry them until golden brown and crisp
cashew nuts(1/2 cup)raw peanuts (moongphali)(1/2 cup)sunflower oil - for deep frying - 13
Once done drain and keep aside
- 14
Finally deep fry the curry leaves and raisins in hot oil placed in the colander
curry leaves(20)raisins(1/2 cup)sunflower oil - for deep frying - 15
Once crisp and raisins have puffed up, remove from oil and place on the paper towel to drain
raisins(1/2 cup) - 16
Place all the fried ingredients in a wide mixing bowl or a flat baking sheet
- 17
Sprinkle the salt, red chili powder, sugar and asafoetida powder and stir to combine well with your hands
salt(1 teaspoon)caster sugar(1 teaspoon)kashmiri red chilli powder(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon) - 18
Do this when all the ingredients are hot, so the spices and salts get well combined into them
salt(1 teaspoon) - 19
Check the spice and salt levels and adjust to suit your taste
salt(1 teaspoon) - 20
Once done, cool and store the Corn Flakes Mixture in an airtight container for up to 2 weeks
corn flakes(2 cup) - 21
Serve the Corn Flakes Mixture as a perfect evening snack or for festivals like Diwali along with a cup of Masala Chai
corn flakes(2 cup)
Rate this recipe
