Cornflakes Namkeen ~ An easy snack made with dry conflakes

My blogger dashboard and Facebook timeline has been flooded with Diwali blog posts. Almost everybody is posting some delicious festive treats and I am loving all the festivities around. It has been long since I posted anything, after coming back from holidays I became lazy...the task of taking pictures, editing, writing blog post seemed very cumbersome to me. It's not that I had not been cooking but only cooked for eating and not for blogging. Some of my dear friends, my family members constantly reminded me to feed my blog but somehow I never came around doing it.

But better be late than never...so here I am with Cornflakes Namkeen or Mixture. I learned this recipe from my sister-in-law who is herself an expert cook. This namkeen tastes really yum, is very easy to make too....just requires frying time and being mildly spiced is hit with kids too.

The proportions I have mentioned are just approximate as this is a very versatile recipe. The choice of ingredients and the amount of each ingredient used is completely flexible, one can increase or decrease the number of ingredients depending on the availability and liking.

Ingredients:

Cornflakes Chivda ( Dry Cornflakes ) - 2 Cups

Saboodana Chivda ( Sago Flakes) - 1 Cup

Potato Flakes - 1/4 Cup 

Mota Poha ( Thick Beaten Rice ) - 1/2 Cup

Cashew nuts ( Whole ) - 1/4 Cup

Almonds ( Whole ) - 1/4 Cup

Peanuts - 1/2 Cup

Curry Leaves - 1/4 Cup packed

Salt , Sugar , Kashmiri Red Chilli Powder - To Taste

Oil - For Deep Frying

Procedure:

Heat oil in a deep pan. When the oil gets hot start frying each ingredient in the order I have listed. After frying take out the ingredient in a deep bowl, and add in salt, sugar and chilli powder. Do this when the fried items are still hot as the spices will better stick to them. 

Repeat this process with each ingredient. Fry it, take out and add in spices. Adding spices after frying each ingredient makes the flakes and other nuts well coated with the spices.

Cashwenuts should be fried till they turn golden brown and almonds should turn deep brown in colour. Peanuts should be fried till they start cracking and turn deep brown in colour. Add spices to these as well.

In another small pan add in a tablespoon of oil and fry the curry leaves till they turn crisp.

Mix together all the fried items together and check for seasoning again. If required add in more spices. We prefer our namkeen mildly spiced. 

Please refer to the notes below as well.

Notes:

1. Before frying make sure that the oil is hot else the flakes will not puff nicely. Check if the oil is hot by putting 1 or 2 flakes first. If they puff up nicely then oil is ready.
2. Always fry in small batches to ensure uniform frying.
3. Fry the ingredients in the order listed in the ingredient list as cornflakes and sago absorb less oil while beaten rice absorbs more oil.
4. Peanuts should be fried at last or in a separate pan with some oil as the oil tend to get brown once peanuts are fried.

For some more Diwali treats check out these posts as well-

Malai Laddoo

Mysore Pak

Rosette Cookies

Multigrain Chaklis