1 1/2 cups organic non GMO raw peanuts
1 1/2 cups organic corn flakes
1 1/2 cups puffed millet
1 cup red flattened rice (poha)
2 tablespoons chopped curry leaves
1 teaspoon chopped green chiili
1 tablespoon fennel seeds
1 tablespoon cumin seeds
1 teaspoon asafetida
½ teaspoon tumeric powder
1 1/2 tablespoon oil ( I used grapeseed oil)
Pink Himalayan salt
Preheat oven to 165 C.
Spread the peanuts evenly on a baking tray and roast it in the oven, middle shelf, for about 15 minutes until skin is brown and peanuts are almost crunchy. The peanuts will cook a little bit more after you take them out of the oven. Remove and cool.
Place the puffed millet in a baking tray and warm it for about 12-15 minutes.
Heat a cast iron pan and roast the red flattened rice until very crunchy.
How to Assemble
In a cast iron pan, heat oil to medium heat. Add fennel and cumin seeds and cook until fragrant.
Add chopped chilli, curry leaves and stir well.
Add tumeric, asafetida and salt.
Add peanuts, puffed millet, flattened rice and corn flakes and continue to stir on low heat mixing all the ingredients well. Taste for salt.
Continue to stir for about 5 minutes. Let the mixture remain in the pan until it cools down completely.
Transfer into airtight containers and enjoy!!!!!