Cornflakes Namkeen

Cornflakes Namkeen is a crispy and delicious tea-time snack made with cornflakes, nuts, and a few Indian spices. It is easy to make and can be stored and eaten for days together.

If you are interested in more tea-time dry snack recipes, check out my Dry Snacks Page, where I have shared a range of recipes.

Now, let’s start with the easy peasy recipe for Cornflakes Namkeen:

Equipment Needed:

• Kadhai for deep frying
• Mixing Bowl for combining all the ingredients
• Knives and Cutting Board

Read about all the equipment I use in my article: Setting Up My Indian Kitchen in Germany.

Ingredients Needed for Cornflakes Namkeen:

• 300 gm Unsweetened Cornflakes
• 1 Handful Peanuts
• 1 Handful Roasted Chana Dal
• 3-4 Springs Curry Leaves
• ¼ Medium-Sized Dry Coconut; thinly sliced
• Oil for frying

Ingredients for the spice mix:

• 1½ tsp Salt
• ½ tsp Black Pepper Powder
• 2 tsp Kashmiri Red Chilli Powder
• ¾ tsp Turmeric Powder
• 1 tsp Dry Mango Powder/Chaat Masala
• ½ tsp Asafoetida
• 2 tbsp Powdered Sugar

Method to make Cornflakes Namkeen: 

• Start with combining all the spice mix ingredients. Keep it aside.
  
  
  
• Transfer the cornflakes to a big mixing bowl. Put 2-3 teaspoons of the spice mix on the cornflakes.
  
  
  
• Deep fry the peanuts and add them to the cornflakes. Then, put a teaspoon of the spice mix. Toss and mix.
  
  
  
• Similarly, one by one, fry roasted chana dal, curry leaves and dry coconut.
  
  
  
• As soon as you fry them, add them to the cornflakes, add the spice mix and mix.
  
  
  
• At the end, mix everything. Cornflakes namkeen is ready. Store it in an air-tight jar.
  
  

Some additional notes about the recipe & Ingredient sourcing in Germany:

1. I have used unsweetened cornflakes from Alnatura for this recipe. These cornflakes can be eaten directly from the packet without further processing (such as frying). Therefore, I used them directly without frying them in my recipe. These cornflakes look like this:
   
   
   
   If you use raw cornflakes (like in the picture below), deep-fry them and use them in the recipe. Immediately after deep-frying, add the spice mix so the spices stick to the cornflakes.
   
   
   
2. Spices stick well to deep-fried cornflakes, so, as mentioned above, if you use raw cornflakes, deep-fry them and add the spices immediately. Toss and mix.
   
   If you use the cornflakes I used in my recipe, follow the steps shown in my recipe.
   
   In the first step, when you add spices to the cornflakes, the spices won’t stick to the cornflakes. But, eventually, as you keep deep-frying the other ingredients, such as peanuts, chana dal, etc., adding them on top of the cornflakes and tossing them with the spices, the spices will mix with the cornflakes. So ensure that you do that. Fry the ingredients—add to cornflakes—add a portion of the spices—toss and mix—fry the next ingredient—follow the same steps again.
   
3. Peanuts are the most common nuts in this snack. However, you can also add cashews, almonds, and raisins. Always fry nuts and raisins on low to medium heat, else they will become brown on the outside and stay raw on the inside. I bought peanuts from an Indian shop. They are commonly available in Asian shops too. Cashews, almonds and raisins are easily available in supermarkets in Germany.
   
4. I used roasted chana dal, which I bought from an Indian shop. This is the same dal used in coconut chutney.
   
5. Dry Coconut, called Kopra, is also available in Indian shops. I used a quarter of a medium-sized dry coconut for this recipe. Always slice the dry coconut thin and fry them on medium heat. Otherwise, they will become brown on the outside and soft on the inside. If you fry them on medium heat, they will become crispy. And that’s the texture we want for this recipe.
   
6. Curry leaves are commonly available in Indian stores. Fresh ones are preferable for this recipe. However, if you don’t find them, use the dried ones.
   
7. I used Bratöl for deep frying. Read more about Oil varieties in German Supermarkets here.
   
8. For the spices mix, I bought Kashmiri Red Chili Powder, Turmeric Powder, Dry Mango Powder (Aamchur) from an Indian shop, black pepper powder, salt, and powdered sugar (called puderzucker) from a local supermarket.

Here is the recipe in printable format:

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