Snacks and junks are two different things that many people mix up as the same thing. However, they indeed are not, and this fact will only be redefined with my today’s recipe of Cornflakes Chaat.
Cornflakes are great as a crunchy snack and my kids have a tendency to munch on them, without any milk. So I got this idea to replace deep fried papri, with this healthy alternative to make a tangy lip smacking recipe.
I am mesmerized with India’s diversity of healthy, titillating vegetarian snack items that will never bore you with monotony. And if prepared authentically, and of course, “hygienically”, they are so wholesome that you can actually have them for a meal. I remember in my college days, when I used to live in a PG for a certain period, once I was suffering from a viral fever and grew a distaste for food, and had spent an entire week having paapri chaat and gol gappa from the vendors downstairs. Well, that’s what I made out of freedom of being alone at that time, but I would never be able to stand it if my kiddo’s ever did something like that, so mom with a mission, I am driven to make my place in my children’s hearts with the most healthy alternates of favorite snacks, and cornflakes chaat happens to fit the criteria perfectly.
I’m showing you the recipe of dahi based chaat, as I am using hung curd or thick yogurt. However, the same can have another delicious version of dry crunchy, as well as vegan chaat if you lose the yogurt. I have some pomegranate with me, so sprinkling it on top for a sweet surprise and awesome texture, you can add shredded Amra (there is no prominent English name for it, for it’s a typical Bangladeshi fruit), or if you like the sweet, but not the seedy pomegranate, you can use raisins.
I have used conflakes, curd or dahi, red chana and many other vegies and ingredients to make this chaat. I love this chaat.
I would recommend cutting the veggies really small chopped, though you can have them as you like, diced or julienne, but I have them finely chopped to merge the size with the cornflakes, to avoid uneven distribution of the ingredients, like, some gets more tomato… some gets more cornflakes! You know what I mean! LOL J
Cornflakes Chaat can be a very economic snack, ideal for children’s parties and evening snack after playtime. If your children and their friends have such an interesting snack at home, they most probably won’t spend their pocket money on snacking outside. It’s a mother’s certification, tried and succeeded.
Cornflakes Chaat Recipe in Hindi
My aunt at Gorakhpur used to make this chaat at home regularly. She was making it a bit differently but i have added my own touch to it.
Other breakfast and snacks recipes you may like:
- Suji Kachori
- vegetable Poha Cutlet
- Bread Uttapam
- Bread Idli
- Macaroni Cheese Balls
- Veg paneer cheesy bites
- Bread Dhokla Sandwich
- 2 cups cornflakes
- 2 cups of thick yogurt/hung curd
- 1 cup finely chopped unpeeled cucumber
- 2-3 medium sized boiled and cutted potatoes
- 1 medium sized chopped tomato
- 1/2 cup boiled red chana
- 2 tsp Mix masala/ raita masala (cumin powder, red chili powder, salt, black salt
- 3/4 tsp black salt
- 1 tsp Cumin powder
- Salt to taste
- 3 tbsp Tamarind chutney or as needed
- Coriander chutney as needed
- ¼ Cup Pomegranate
- Freshly chopped coriander leaves
- Sev as required
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Put thick yogurt in a deep bowl. Add black salt, salt to taste, cumin powder, raita/mixed masala and whisk it well until curd becomes smooth and creamy.
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Take another deep bowl and put chopped and unpeeled cucumber, chopped tomatoes, chopped potatoes and ½ of the curd mixture. Mix it until well combined.
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Now place the veggies mixture in a serving tray and spread it evenly all around.
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At the time of serving, sprinkle cornflakes on the spread mixture.
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Now pour the remaining yogurt mixture, tamarind chutney, coriander chutney, sprinkle some red chana (I forgot to mix chana with vegetable mixture so I have sprinkle it from top).
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Lastly garnish it with some pomegranate seeds, sprinkle some raita masala and finally end it with freshly chopped coriander leaves and sev.
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Cornflakes chaat is ready to serve.
Sprinkle cornflakes at the time of serving only otherwise cornflakes will not be crunchy and will become too soggy.
How to make Cornflakes Chaat:
- Put thick yogurt in a deep bowl. Add black salt, salt to taste, cumin powder, raita/mixed masala and whisk it well until curd becomes smooth and creamy.
- Take another deep bowl and put chopped and unpeeled cucumber, chopped tomatoes, chopped potatoes and ½ of the curd mixture. Mix it until well combined.
- Now place the veggies mixture in a serving tray and spread it evenly all around.
- At the time of serving, sprinkle cornflakes on the spread mixture.
- Now pour the remaining yogurt mixture, tamarind chutney, coriander chutney, sprinkle some red chana (I forgot to mix chana with vegetable mixture so I have sprinkle it from top).
- Lastly garnish it with some pomegranate seeds, sprinkle some raita masala and finally end it with freshly chopped coriander leaves and sev.
- Cornflakes chaat is ready to serve.
Note:
- Sprinkle cornflakes at the time of serving only otherwise cornflakes will not be crunchy and will become too soggy.
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