Spicy Masala Cornflakes Recipe – Peanuts & Curry Leaves Twist

Last Updated on 4 months by Neha Deshmukh

Spicy Masala Cornflakes Recipe – Peanuts & Curry Leaves Twist

Introduction

Okay, let’s be real – sometimes you just need a snack. And not just any snack, but something crunchy, savory, and a little bit spicy. This Spicy Masala Cornflakes recipe is my go-to when those cravings hit! I first stumbled upon a version of this at a local sweet shop years ago, and I’ve been tweaking it ever since to get it just right. It’s seriously addictive, and the best part? It comes together in under 10 minutes. Perfect for a quick afternoon pick-me-up or a festive treat!

Why You’ll Love This Recipe

This isn’t your average cornflake snack. We’re taking simple Kellogg’s cornflakes and transforming them into a flavour explosion with a classic Indian tadka (tempering). The peanuts and curry leaves add a wonderful aroma and texture, and the spice blend is just… chef’s kiss. It’s crispy, flavourful, and totally customizable to your spice preference. Plus, it’s super easy to make – even if you’re a beginner in the kitchen!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious masala cornflakes:

• 2 cups Kellogg’s corn flakes (Original, plain flavor) – about 150g
• 2 tbsp Roasted peanuts
• A few Curry leaves – about 10-12
• 2 tbsp Cashew nuts (broken)
• 1 tbsp Cooking oil
• 0.5 tsp Mustard seeds
• 0.5 tsp Cumin seeds
• 0.5 tsp Urad dal (split black lentils)
• 1 tsp Red chilli powder
• 0.125 tsp Turmeric powder – about ¼ tsp
• Salt as needed
• 0.25 tsp Chat masala
• 0.25 tsp Sugar
• 1 tbsp Dry grapes/Raisins (optional)

Ingredient Notes

Let’s talk ingredients! Using Kellogg’s Cornflakes really gives it that familiar, comforting base. You can find urad dal in any Indian grocery store – it adds a lovely nutty flavour. And please, please use fresh curry leaves! They make all the difference. If you can’t find them fresh, dried just won’t have the same vibrant aroma.

Spice levels are a personal thing. I like a good kick, but feel free to adjust the red chilli powder to your liking. Some regions in India prefer a smokier flavour, so you could add a pinch of smoked paprika too. Don’t be shy with the salt – it really brings out all the flavours.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai (wok) or a deep frying pan over medium heat.
2. Once the oil is hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Next, add the urad dal and cumin seeds. Sauté for about 30 seconds, until the dal turns golden brown.
4. Now, toss in the roasted peanuts and curry leaves. Sauté for another 1-2 minutes on low heat, until the curry leaves are crispy and fragrant.
5. Reduce the flame to low. Add the turmeric powder, red chilli powder, salt, and sugar. Mix everything really well, making sure the spices are evenly distributed.
6. Gently add the cornflakes and toss until they are evenly coated with the spice mixture. Be careful not to break the cornflakes!
7. If you’re using raisins, stir them in now. A sprinkle of chaat masala at this stage is also fantastic.
8. Turn off the heat and let the mixture cool completely. This is important – cooling helps the cornflakes stay crispy.

Expert Tips

• Don’t overcrowd the pan. Work in batches if necessary to ensure the cornflakes are evenly coated.
• Keep a close eye on the spices – they can burn quickly!
• For extra flavour, you can dry roast the cashew nuts before adding them.
• The key to crispy cornflakes is to cool them completely before storing.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply use any vegetable oil instead of ghee.
• Gluten-Free Confirmation: Kellogg’s Cornflakes are generally gluten-free, but always double-check the packaging to be sure.
• Spice Level Adjustments: For a mild flavour, reduce the red chilli powder to ½ tsp. For a fiery kick, add up to 1.5 tsp or even a pinch of cayenne pepper!
• Festive Adaptations: My aunt always adds a handful of boondi (tiny fried chickpea flour balls) during Diwali for an extra festive crunch.
• Nutty Twist: My friend loves adding chopped almonds and walnuts for a richer flavour.

Serving Suggestions

These masala cornflakes are perfect as a standalone snack with a cup of chai. They’re also great sprinkled over yogurt for a crunchy topping, or even packed into lunchboxes. Honestly, I just like to munch on them straight from the container!

Storage Instructions

Once the cornflakes are completely cooled, store them in an airtight container at room temperature. They should stay crispy for up to a week, but trust me, they won’t last that long!

FAQs

1. Can I make this recipe ahead of time? How long will it stay crispy?

Yes, you can definitely make it ahead! They’ll stay crispy for up to a week in an airtight container. Just make sure they are completely cool before storing.

2. What is the best type of oil to use for this recipe?

Any neutral-flavored cooking oil will work well – sunflower oil, vegetable oil, or canola oil are all good choices.

3. Can I use other types of cereal instead of cornflakes?

You can experiment with other cereals, but cornflakes provide the best texture. Rice Krispies might work in a pinch, but they won’t be as sturdy.

4. How can I adjust the spice level to suit my preference?

Start with less red chilli powder and taste as you go. You can always add more, but you can’t take it away!

5. My cornflakes are not staying crispy. What am I doing wrong?

Make sure you’re not adding too much oil, and that you’re cooling the cornflakes completely before storing them. Humidity can also affect crispness, so store them in a cool, dry place.

6. Can I add other nuts or seeds to this recipe?

Absolutely! Feel free to add chopped almonds, walnuts, cashews, or even sesame seeds for extra flavour and texture.