Ingredients:
• 1 cup – Corn flakes
• 1 tbsp – Peanuts
• 1 tbsp – cashews, broken
• 10-12 – Coconut slivers (1 inch length approx.)
• 2 – Green chillies chopped
• 1/2 tsp – Poppy Seeds
• 3-4 pinches – citric acid powder
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1 tsp – Sugar powdered
• Salt to taste
• Oil to deep fry
Method:
- Heat oil in large frying pan till smoky. Reduce flame, add peanuts, fry till lightly golden.
- Drain, keep aside. Repeat for cashew and coconut slivers.
- Fry chilli and keep aside.
- In the remaining oil, add the corn flakes a little at a time. Remove and drain as soon as they expand fully.
- Do not brown or they will taste bitter.
- Take drained flakes in a large rimmed plate.
- Add all other fried ingredients. Sprinkle all other masalas and powders over it.
- Mix well by hand with spread fingers.
- Cool completely, before storing in airtight container.
- Serve with tea.
Recipe courtesy of Saroj Kering