Recently I went to Karachi Bakery and saw this namkeen. I have this habit of wandering around whenever I go to bakeries or food store. And woah! this Cornflakes namkeen attracted my attention. I was going to buy but later thought, let’s try this at home. I examined the Cornflakes namkeen pack like a pro 😉 … well it seemed easy and there I go, I memorised what all ingredients I could see in it and bingo! I made it at home and it was tasty, easy and such a quick and healthy snack. You can have this snack with evening chai!
I didn’t deep fried the cornflakes. I had used Kellogg’s Cornflakes, the plain one, you can take any other plain and golden cornflakes; no other flavour. The time taken to make the cornflakes namkeen for this recipe is just 10-15 minutes. I made it faster as I keep all the ingredients handy before making anything. So, you can apply this trick too. Collect all the ingredients at one place and it’ll be a no-mess affair.
How to Make Cornflakes Namkeen
- 3 Cups Cornflakes
- 1 Red Chilli
- 3 1/2 tbsp Dalia
- 2 1/2 tbsp chana dal
- 4 tbsp kishmish or raisins (optional)
- 1 tsp peanuts
- 15-20 curry leaves
- 1 tbsp sugar or as required
- 1/2 tbsp Red chilli powder
- 1 tbsp fennel seeds
- 1/2 tsp white salt
- 1/3 tsp black salt or as required
- 6 tbsp refined oil
- 3 tbsp roasted halved cashews (optional)
- 1/2 tsp Mustard seeds
- 1/2 tsp Amchur powder or Chat Masala
- 2-3 green chillies
In a kadhai, pour 6 tbsp refined oil and heat it. Add curry leaves, red chilli, mustard seeds, dalia and chana dal to the heated oil and saute for 30-40 seconds. Now add peanuts and saute for a minute or till the peanuts turn light pinkish brown.
Lower the flame. Now Add fennel seeds, finely chopped green chillies, kishmish or raisins and saute for approximately 20 seconds.
Add all Cornflakes now to the Kadhai. Mix the cornflakes well with the mixture in kadhai.
Put white salt, black salt, amchur powder, roasted halved cashews and red chilli powder now. Mix everything well and saute. Keep stirring. Five minutes of stirring and the Cornflakes Namkeen is ready!
Isn’t it easy? Have this Cornflakes namkeen in evening with a cup of tea or you can pack in your bags and munch this Cornflakes Namkeen sometime during evening hours at office. You’ll love it!
Tip: Once the Cornflakes Namkeen cools down, put it in a air-tight container. Once you put Cornflakes in Kadhai, be watchful while stirring, the Cornflakes namkeen shouldn’t get burnt.
— Recipe and Images Shared by Sara Khan