Cornflakes Mixture


Cornflakes Mixture ~ South Indian Bakery Style

cornflakes mixture
Cornflakes Mixture

Mixture is the much loved savory snack of Indians that is sold in almost all the bakeries across the sub-continent. Mixture is a hotchpotch of assorted savory snacks prepared with chickpea flour like murukku, omapudi aka karapoosa/sev and boondi. This assorted mix is flavored with red chili powder and mixed with other crunchy bites like roasted peanuts, cashewnuts, fried beaten rice and cornflakes. What goes into a typical mixture is individual choice. There are assorted styles of mixtures prepared all over the country with numerous flavors to choose from be it sweet, spicy or tangy. During festivals like Diwali, most homes prepare huge quantities of mixture a week ahead and store in large stainless steel dabbas, a portion of which is distributed among family and friends along with other Diwali sweets.

omapodi recipehow to make cornflakes mixture
Omapudi/Karapoosa ~ Fried cornflakes, beaten rice, peanuts and curry leaves

This Diwali we made cornflakes mixture. Usually for cornflakes mixture the quantity of cornflakes is more than the rest of the assorted snacks be it sev, murukku or boondi. I have added murukku and sev along with beaten rice (poha). I have already blogged the recipe of sev and murukku, so follow those recipes if you want to add them to the cornflakes mixture. For a very basic version of cornflakes mixture, you can go with raw cornflakes and beaten rice while omitting the chickpea based snacks like sev. An addictive crunchy, spicy snack and when served with a cup of masala chai, it is a ticket to heaven. ๐Ÿ™‚

cornflakes mixture recipe
Spicy Cornflakes Mixture

I love to make chaat with cornflakes mixture. Just add some chopped onions, tomatoes, fresh coriander, drizzle some green chutney, sweet chutney and finish off with a dash of lemon juice. You can also add some beaten sweetened curd to it. It makes for quick snack for unexpected guests who drop by for tea.

Cornflakes Mixture

  Prepare time:
 Cook:
 Serves: 30

 Main Ingredients:

  •  cornflakes
  •   chickpea flour
  •   peanuts

 Ingredients

  •   Raw Cornflakes - 2 1/2 cups
  •   Poha - 1 1/2 cups (beaten rice/aval/atukulu)
  •   Karapoosa - 2 cups, (omapodi /sev) {optional}, crushed into smaller pieces
  •   Murukku - 2 to 3 cups OR Ribbon Murukku {optional}, crushed into smaller pieces
  •   Roasted gram - 1/3 cup (dalia/putnalapappu/pottukadalai) {optional}
  •   Peanuts - 3/4 cup (you can add more if you like peanuts)
  •   Cashewnuts - 1/4 cup, broken into small pieces {optional}
  •   Curry leaves - 1/2 cup
  •   Salt - 1 tsp (add more if required)
  •   Red chilli powder - 1 tsp to 1 1/2 tsps (add less for less spice)
  •   Roasted cumin powder - 1 tsp
  •   Amchur powder - 1/4 tsp OR Chaat masala - 1/4 tsp {optional}
  •   Sugar - 1 tsp (optional)

Method for making Cornflakes Mixture

In a small bowl, add salt, red chili powder, roasted cumin powder, sugar and amchur powder and mix well. Keep aside this spice mixture.
Heat enough oil for deep frying in a heavy bottomed vessel. Once the oil is hot, check if it is ready for deep frying. Drop a cornflake in the hot oil, if it sizzles and comes up to the surface, the oil is ready.
Add the raw cornflakes in a deep large slotted spoon and place it in the hot oil. The cornflakes are puffed up and turn crisp and golden. Once the froth in the oil reduces, remove into a wide and large plate or bowl. Keep aside.
Next add the beaten rice or poha to the hot oil. Fry the poha in the hot oil such that they cook evenly. Once they turn crisp, remove to the same plate that you have removed the fried cornflakes.
Next add the peanuts and cashewnuts and fry them till they turn crisp. Remove them to the same plate that you have placed the cornflakes and beaten rice.
Next add the dalia/putnala pappu and fry them till they turn lightly golden. Remove them to the plate which has rest of the fried ingredients.
Turn off flame and add the curry leaves and fry them till they turn crisp. Remove them to the plate which has rest of the fried ingredients.
Mix all the fried ingredients using your hands, add the crushed sev and murukku and mix well.
While all the fried ingredients are still hot, immediately sprinkle the spice mixture all over and mix well. Taste and adjust salt and red chili powder.
Store in an air tight container. It will stay fresh for at least a week to 10 days.

Tips

  •   You can use chana dal instead of roasted gram/dalia.
  •   Use unflavored raw cornflakes (mokkajonna atukulu/makkai poha) that are easily available in grocery stores all over the country.
  •   5 to 6 cloves of crushed garlic with skin can be also deep fried and added to the mixture.
  •   Those who would like a sweet flavor, can add a fistful of raisins. Fry them till they swell up and add to the mixture.
  •   I use a deep large slotted spoon which holds the ingredients together while deep frying. Its easier to deep fry with this slotted spoon while making mixture.
  •   Be very cautious while deep frying and as the raw cornflakes tend to splutter.
  •   To make Karapoosa aka Sev/Omapudi, follow this link - http://www.sailusfood.com/2010/03/07/sev-omapodi-sana-karapusa
  •   To make Murukku, follow this link - http://www.sailusfood.com/2009/01/14/andhra-savory-ribbon-murukku/

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Cornflakes mixture recipe that is crispy, spicy and addictive. Learn how to make South Indian bakery style spicy mixture. The best evening snacks with tea.
  • Minka

    Happy Diwali , sailu.
    from
    A long time lurker , Minka

    • Sailu | Indian Food

      Thanks for de-lurking and Diwali wishes, Minka. Wish you a very happy Diwali.

  • Manasa Murty

    Happy Diwali Sailu!!

    Manasa (fellow Vizagite)

    • Sailu | Indian Food

      Happy Diwali, Manasa.

  • saritha

    Sailu, this looks so good! Wish I could have this right now with my coffee ๐Ÿ™‚