- 4 cups cornflakes, slightly crushed
- 1 cup baked potato sticks
- ½ tsp mustard seeds
- ¼ tsp asafoetida
- ½-1 tsp red chili powder
- ½ tsp fennel seeds
- 2-3 green chili, sliced
- 2-3 sprigs curry leaves
- ½-1 cup ground nuts, roasted
- ½-1 cup chana dalia or roasted chana dal
- ½-1 cup cashew nuts, roasted
- ½ cup raisins
- salt to taste
- 1-2 tbsp oil
- Heat oil in a large sauce pan, add mustard seeds and cover the pan. When the seeds have popped, add asafoetida, green chili and curry leaves and stir for a minute.
- Add nuts, dal and raisins and stir for 2 minutes.
- Add chili powder and fennel seeds and mix well.
- At low heat, add cornflakes and potato sticks, add salt to taste, stir for a minute and then turn off heat.
- When completely cooled, store in an air-tight container.
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