Cornflakes chaat recipe – Super easy snack that you can make just under 10 minutes using pantry staples. There is no cooking involved here and is so quick to put together. Years ago I made this cornflakes chaat for the first time and was surprised at how good it tasted. It is kids’ friendly too if you minus the green chilies.
Like most Indians we too love chaats at home and often make different kinds like bhel puri, aloo chaat, pani puri and dahi vada. Most of these require making the chaat chutneys like tamarind chutney and green chutney.
I said this cornflakes recipe is super easy since it can be made even without these chutneys the way I made here in this post. However if you have the ready chutney in your refrigerator you can use them. I have the instructions for both in the recipe card.
You can also replace the cornflakes with wheat flakes or millet flakes. Ensure you use ready to eat flakes that are crisp.
How to make
Here is what I used
- 2 soft dates (mashed & chopped)
- 1 medium tomato chopped
- 1 green chilli deseeded and chopped
- 2 tablespoons fine chopped onions
- chaat masala
- red chilli powder
- few coriander leaves
- salt. You can tweak the recipe, with addition of other ingredients like peanuts, roasted gram/ potukadali/ putnalu, cucumber, hot ghee, cumin powder, lemon juice, honey or even tulsi or mint leaves, whatever to sooth your taste buds.
Mix all of the ingredients and squeeze up a bit so they release moisture. I used medjool date which are very soft as it is. So I could make this instantly. If your dates are harder, you might need to soak them for a while with tomato and other ingredients to soften. Or just use honey instead of dates.
Add the cornflakes to the mushy mixture and mix it well. My personal choice is to use 1/4 tsp of cumin powder, chaat masala and a tsp of hot ghee sprinkled over the ready chaat. It emits a good aroma.
Serve cornflakes chaat immediately.
Cornflakes chaat recipe
Ingredients (US cup = 240ml )
- 1½ cups cornflakes or wheat or millet flakes
- 1 medium tomato chopped finely
- 2 tablespoons onions chopped finely
- 1 to 2 green chilies chopped finely (skip for kids)
- 2 tablespoons coriander leaves chopped finely
- ⅛ to ½ teaspoon chilli powder (adjust to taste)
- ½ teaspoon chaat masala (adjust to taste)
- ¼ to ½ teaspoon salt (adjust to taste)
- 2 to 4 tablespoons roasted peanuts (optional)
- 1 to 2 tablespoons curd (optional)
For sweet & tang
- 1 to 2 soft dates or 1 tbsp honey (skip if using tamarind chutney)
- 1 tablespoon lemon juice (or 1 tbsp tamarind chutney)
- 1 tsp hot ghee with ½ tsp cumin powder
- Mix together onions, tomatoes, chilies, coriander leaves, salt, chaat masala, chilli powder, lemon juice or tamarind chutney. If you do not have tamarind chutney, then chop the dates very finely and add to the other ingredients.
- Mash and mix together all the ingredients. Rest just for a few minutes to release some moisture.
- Add cornflakes and mix everything well.
- If needed sprinkle some lemon juice or chaat masala. Sprinkle some peanuts over the cornflakes chaat and serve immediately.
- If using hot ghee, add cumin powder to the chaat first and pour warm ghee pver the powder. Toss everything well.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes