required:raw cornflakes-3 handfuls,sabudana or tapioca pearls-big size nylon variety 2 handfuls,potato sticks-dried store bought-2 handfuls,curry leaves-few,salt-according to taste,red chilli pd-according to taste,groundnuts-2 handfuls,oil-to deep fry
method
heat the oil in a frying pan and add cornflakes to it.with a slotted spoon remove them to a vessel which is lined with tissues.repeat until all of them are fried.fry the groundnuts next and remove to a plate.put the potato sticks in a strainer dipped in the same oil and fry with the help of a spoon.keep them seperately.next add sago or tapioca to the pan and keep distance because they splatter oil until they puff up.put them on a bed of tissues.lastly fry curry leaves.keeping all of them seperately helps because some of them may remain overcooked or under cooked.heat a big vessel and put all the fried items together and sprinkle red chilli pd,salt and mix very lightly.store in an airtight container after this mixture comes to room temperature.
method
heat the oil in a frying pan and add cornflakes to it.with a slotted spoon remove them to a vessel which is lined with tissues.repeat until all of them are fried.fry the groundnuts next and remove to a plate.put the potato sticks in a strainer dipped in the same oil and fry with the help of a spoon.keep them seperately.next add sago or tapioca to the pan and keep distance because they splatter oil until they puff up.put them on a bed of tissues.lastly fry curry leaves.keeping all of them seperately helps because some of them may remain overcooked or under cooked.heat a big vessel and put all the fried items together and sprinkle red chilli pd,salt and mix very lightly.store in an airtight container after this mixture comes to room temperature.
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