Spicy Cornflake Mixture Recipe – Peanuts, Cashews & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Spicy Cornflake Mixture Recipe – Peanuts, Cashews & Curry Leaves

Hey everyone! If you’re looking for a snack that’s crunchy, savory, and just a little bit spicy, you have to try this Spicy Cornflake Mixture. It’s a classic Indian teatime treat, and honestly, once you start, you can’t stop! I first made this for a Diwali party years ago, and it was gone within minutes. It’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just any snack mix. It’s a delightful explosion of textures and flavors – the crunch of cornflakes, the nutty goodness of peanuts and cashews, the sweetness of raisins, and a lovely kick from the spices. It’s super easy to make, requires minimal ingredients, and is perfect for satisfying those afternoon cravings. Plus, it’s a fantastic homemade gifting option!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 3 cups Cornflakes
• ½ – ¾ cup Peanuts
• ½ – ¾ cup Roasted Gram Dal (Chana Dal)
• 12 Cashews
• 2 tablespoons Raisins
• 1 sprig Curry Leaves
• 2 teaspoons Ghee (or oil for vegan option)
• 2 teaspoons Sesame Seeds
• ½ – 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder (adjust to taste)
• ¼ – ½ teaspoon Asafoetida (Hing)
• 1 teaspoon Sugar
• Salt to taste
• Oil as needed for deep frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Curry Leaves: Fresh curry leaves are essential for that authentic flavor. Dried just don’t compare. If you can grow your own, even better!
• Oil for Frying: You can use any neutral-flavored oil for frying – sunflower, vegetable, or peanut oil all work well. I prefer sunflower oil for a lighter taste.
• Spice Levels: This recipe is easily customizable. My family likes a good kick, so I tend to lean towards 1 teaspoon of chilli powder, but feel free to start with less and add more to your liking. Regional variations in India often use Kashmiri chilli powder for a vibrant color and milder heat.
• Asafoetida (Hing): Don’t skip this if you can help it! It adds a unique savory depth. It has a strong smell initially, but it mellows out beautifully when cooked. If you absolutely can’t find it, you can omit it, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat oil in a pan over medium heat. Carefully deep fry the peanuts, cashews, and raisins separately using a perforated ladle. This prevents burning and ensures even cooking. Drain them on paper towels to remove excess oil.
2. If you’re using cornflakes, you can deep fry them in batches on low heat for extra crunch, or for a healthier option, bake them in the oven at 180°C (350°F) for 5-7 minutes, or microwave in short bursts, watching carefully to prevent burning. Pat dry any excess oil.
3. Now, fry the curry leaves until they become wonderfully crisp. Be careful, they can splatter! Set them aside.
4. In a separate pan, heat the ghee (or oil). Add the asafoetida and sesame seeds. Roast them for a few seconds until fragrant – this is where the magic happens!
5. Turn off the heat. Add the fried curry leaves, turmeric powder, red chilli powder, and salt to the ghee mixture. Give it a good mix.
6. In a large bowl, combine all the fried ingredients – peanuts, cashews, raisins, cornflakes, and the spiced ghee mixture. Toss everything together until it’s evenly coated.
7. Finally, add the sugar and toss again. Let the mixture cool completely before storing it in an airtight container. This is important, otherwise it might get soggy.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• Keep a close eye on the curry leaves while frying – they burn quickly!
• Taste as you go and adjust the spices to your preference.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with an equal amount of oil. It works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, as long as your cornflakes are gluten-free certified.
• Spice Level Adjustments: My friend Priya loves it extra spicy, so she adds a pinch of cayenne pepper. Feel free to experiment!
• Festive Adaptations: During Diwali, my mom adds a handful of sev (thin chickpea noodles) to the mixture for extra crunch and festivity. It’s perfect for snack boxes too!

Serving Suggestions

This Spicy Cornflake Mixture is fantastic on its own with a cup of chai. It’s also a great addition to a party snack platter or a road trip essential.

Storage Instructions

Store the cooled mixture in an airtight container at room temperature. It should stay fresh and crunchy for up to a week, but honestly, it never lasts that long in my house!

FAQs

1. Can I make this mixture ahead of time? How long will it stay fresh?

Yes, you can! It’s actually a great make-ahead snack. It will stay fresh for up to a week in an airtight container.

2. What is the purpose of frying the ingredients separately?

Frying each ingredient separately ensures they cook evenly and retain their individual textures. Plus, it prevents the spices from burning.

3. Can I use different nuts and seeds in this recipe?

Absolutely! Feel free to add almonds, walnuts, or even sunflower seeds.

4. What is asafoetida (hing) and can I skip it?

Asafoetida is a pungent spice that adds a unique savory flavor. While you can skip it, it really elevates the taste.

5. How can I adjust the spice level of this mixture?

Start with a smaller amount of red chilli powder and add more to taste. You can also use Kashmiri chilli powder for a milder heat and vibrant color.

6. Can I bake the cornflakes instead of frying them?

Yes, you can! Baking is a healthier option. Bake at 180°C (350°F) for 5-7 minutes, watching carefully to prevent burning.

Enjoy making (and eating!) this delicious Spicy Cornflake Mixture. Let me know how it turns out in the comments below!