Crunchy Cashew Cornflakes Chaat


Kids making a fuss to eat a post school snack and you are wondering what to make day after day everyday!  Both innovative and tasty and yet healthy…
Here’s one to save you from thinking what to make at least for a day. It has the essential vegetables, carbs and proteins and hey it’s very yummy!

Ingredients: Serves 2

  1. Plain Cornflakes – 1 Bowl
  2. Roasted Cashews- 8-10 broken into half bits
  3. Roasted Peanuts/ Groundnuts – 1Tbsp
  4. Cucumber – Chopped into small fine cubes – ½ Medium
  5. Carrot – Grated – ½ Medium
  6. Beetroot – Grated very fine – 1 Tsp
  7. Tomato – Chopped Fine – 1 Medium
  8. Methi Leaves – Chopped Fine – 8 -10
  9. Corn Kernels – Boiled in salted water – 1Tbsp
  10. Roasted Moong Dal (Salted) – 1 Tbsp
  11. Hurigaalu (Mixed roasted lentils/pulses) – ½ Tbsp
  12. Boiled Potato – Mashed – ½
  13. Coriander Leaves – Chopped very fine – 1Tsp
  14. Lemon Juice – ½ Tbsp
  15. Chaat Masala – 1 Tsp
  16. Salt – As needed
  17. Sugar – a pinch


  1. In a large mixing bowl, take the cornflakes. Drop in all the vegetables. Give it a mix.
  2. Tip in the cashews, groundnuts, roasted moong dal, hurigaalu and mix well.
  3. Add the salt, sugar, chaat masala and give it a good toss for the masala to spread.
  4. Finally add the lemon juice and place just a little bit of coriander leaves and give it one final mix.

To serve:

  1. Put some roasted cashew bits on top and sprinkle a wee bit of chaat masala.
  2. Serve immediately.
  3. If serving for adults sprinkle some red chilli powder and coriander leaves on top.
  4. Serve immediately.

Culinary Secrets:

  1. Mix everything at the time of serving else the cornflakes get soggy.
  2. Add finely chopped onions, green chillies if serving to adults. Gives the bhel poori feel and taste.
  3. Add salt with restraint because roasted moong dal and hurigaalu readymade from the shop are already salty.

Happy Children’s Day!

Published in: on November 14, 2010 at 8:53 PM  Leave a Comment  

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