Such Indian snacks are called Farsan or Chivda. They are a pantry must haves in Indian Kitchens. They are made of chickpea flour or cornflakes, have some nuts and spices in them. They are either stir fried or deep fried,some are roasted in the oven. They have a shelf life of 2 weeks-a month when stored in an airtight glass jar.
Before I forget, I want to add that these cornflakes pair well with any cocktails too.
4.5 cups organic plain cornflakes( no frosted ones,sorry!!)
1 or 1.25 tbsp virgin coconut oil
1/4 cup peanuts or sliced almonds
1 tbsp pumpkin seeds
1 tsp sunflower seeds
2 tbsp raisins
1 tbsp curry leaves(optional)
Dried unsweetened coconut pieces(optional)
1.5 tsp paprika
2.5 tsp cumin powder
2 tsp coriander powder
1 tsp freshly ground pepper
2.5 tsp dried mango powder(citric acid will do as an alternative)
1 tsp asafoetida powder
Natural Sea Salt 2 tsp or as per taste
In a large wok, add the oil and when warm, roast the seeds,nuts ,curry leaves and raisins.
Once they are roasted, add all the spice powders except pepper and roast for few seconds on low heat.
Add the cornflakes one cup at a time and mix in the spices and nuts thoroughly and maintain the low heat.
Add salt and continue to roast until the spices are evenly mixed with the flakes and seeds.
Add more oil if needed to roast the cornflakes. Sprinkle some freshly ground pepper and mix.
When cooled, store in an airtight jar,preferably a glass one.
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