Spicy Masala Cornflakes Recipe – Peanuts, Cashews & Chana Dal

Last Updated on 2 months by Neha Deshmukh

Spicy Masala Cornflakes Recipe – Peanuts, Cashews & Chana Dal

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And let me tell you, this Spicy Masala Cornflakes recipe is a total winner. It’s crunchy, savory, a little bit sweet, and has just the right amount of spice. I first made this for a Diwali get-together and it disappeared in minutes! It’s become a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just any snack mix. It’s a flavor explosion! The combination of crunchy cornflakes, roasted nuts, and a vibrant spice blend is seriously addictive. Plus, it’s super easy to make – ready in under 20 minutes. Perfect for when those snack cravings hit, or you need something to munch on during movie night.

Ingredients

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

• 2 tablespoons oil
• ½ cup cashews
• ½ cup peanuts
• 2 tablespoons golden raisins
• ½ cup chana dal (optional)
• 2 green chilies, finely chopped
• 10-15 curry leaves
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 1 + ¼ teaspoons salt (adjust to taste)
• ½ teaspoon chaat masala
• 2 teaspoons powdered sugar
• 3 cups cornflakes

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this recipe shine:

• Kashmiri Red Chili Powder: Don’t skip this! It gives the cornflakes that beautiful, vibrant red color without adding a ton of heat. It’s all about the color, honestly.
• Chana Dal (Split Chickpeas): This is optional, but I love the extra texture it adds. It gives a nice little bite alongside the cornflakes and nuts.
• Regional Popularity: You’ll find variations of this snack all over India, especially in Maharashtra and Gujarat. Every family has their own little twist!

Step-By-Step Instructions

Alright, let’s get cooking! It’s really simple, I promise.

1. Heat the oil in a large pan over medium heat. Add the cashews and fry until they turn golden brown. Remove them from the pan and set aside.
2. Now, fry the peanuts in the same oil until they’re golden and crunchy. Take them out and set them aside with the cashews.
3. Add the raisins and chana dal (if using) to the pan and fry until the raisins plump up and the chana dal turns slightly golden. Remove and set aside.
4. Time for the flavor! Add the chopped green chilies and curry leaves to the pan. Sauté them for a few seconds until the curry leaves become nice and crisp.
5. Stir in the Kashmiri red chili powder, turmeric powder, salt, chaat masala, and powdered sugar. Cook the spices for about 15-30 seconds, stirring constantly, until fragrant. Be careful not to burn them!
6. Add the fried cashews, peanuts, raisins, and chana dal back into the pan. Give everything a good mix so the nuts and dal are coated in the spice blend.
7. Finally, add the cornflakes and gently toss everything together until the cornflakes are evenly coated with the spices.
8. Let the mixture cool completely before storing. This is important – otherwise, they might lose their crunch!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan: Fry the nuts in batches to ensure they get nice and crispy.
• Low and slow with the spices: Cooking the spices properly releases their flavors.
• Cool completely: Seriously, don’t skip this step!

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: Just make sure your cornflakes are vegan-friendly! Some brands contain honey.
• Gluten-Free Adaptation: Double-check that your cornflakes are certified gluten-free if you have a gluten intolerance.
• Spice Level: Adjust the amount of green chilies and chili powder to your liking. My family loves it spicy, so I usually add a little extra!
• Festival Adaptations: This is perfect for Diwali, Holi, or any festive gathering. Everyone always asks for the recipe!

Serving Suggestions

These masala cornflakes are fantastic on their own as a snack. But you can also:

• Sprinkle them over yogurt for a crunchy topping.
• Pack them in lunchboxes for a tasty treat.
• Serve them with a cup of chai for the ultimate afternoon pick-me-up.

Storage Instructions

Store the cooled cornflakes in an airtight container at room temperature. They should stay crispy for up to a week, but honestly, they never last that long in my house!

FAQs

Let’s answer some common questions:

• What is the best way to keep the cornflakes crispy? Cool them completely before storing in an airtight container.
• Can I use other types of nuts in this recipe? Absolutely! Almonds, pistachios, or even walnuts would be delicious.
• Can I make this ahead of time? Yes, you can! They’ll stay fresh for up to a week in an airtight container.
• What is Kashmiri red chili powder and why is it used? It’s a type of chili powder from Kashmir known for its vibrant red color and mild heat. It’s used primarily for color in Indian cooking.
• Is chana dal essential to the recipe, or can it be omitted? It’s not essential! You can definitely leave it out if you prefer. The recipe will still be delicious.