METHOD:
In a pan add oil and throw in the mustard seeds, and curry leaves. Let the curry leaves become crunchy. roast in a low flame. Add in the roasted gram, Saute till it becomes golden brown.
I added store-bought roasted peanuts. If adding raw peanuts, saute for a few minutes. After roasting peanuts add the red chilli powder, salt, chaat masala, and sugar. Saute for a minute and add in the cornflakes. Let this roast on low flame for 5 minutes.
Corn flakes mixture is ready. Store this in an airtight container. This will stay crispy for a week. *I used Kellogg’s cornflakes.
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