We make this so often at home that I can’t believe I’ve never blogged about it. Everytime we sit down to watch an Indian movie, we’ll have a bowl of cornflake mixture sitting in between us. Homemade mixture is so much better than store bought, you can add all your favourite things and omit the stuff you don’t like. Also it’s surprisingly quick to prepare.
- 2 cups raw cornflakes (you should find this in an Indian grocery store, usually in the same aisle as poha)
- 1 cup poha
- 1 cup sev
- 1 cup boondhi
- 2 tablespoons roasted channa dal
- 2 tablespoons peanuts
- 2 tablespoons cashews
- 1 tablespoon raisins
- 4 green chilies (sliced in half and remove seeds)
- 1 sprig curry leaves
You’ll need (for the spice mix):
- pinch of hing
- salt to taste
- 1 teaspoon sugar
- 1 teaspoon red chili powder
- 1/2 teaspoon amchur
- 1 teaspoon roasted cumin powder
Line a large bowl with kitchen paper and set aside. Heat oil in a pot at medium heat. Once hot, add cornflakes. They should puff up immediately. Using a sieve, scoop them out and pour into the bowl. Repeat with poha. Add channa dal to hot oil and fry until golden brown. Remove and add to poha and cornflakes. Add peanuts and cashews and fry until golden brown, remove and add to mixture. Repeat process with raisins and then green chilies.
Switch off heat and add curry leaves, once crisp remove and place on a plate. While the leaves are hot, add hing and crush the leaves. The heat from the curry leaves will cook the hing. Add this to the cornflakes and poha mixture. Carefully pull out the kitchen towel. Add the spice mix little by little tasting and mixing as you go. Check the seasoning, add more of any spice that you think is missing. Allow to cool completely before storing in an air-tight container. Enjoy!