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CORNFLAKE CHAAT

This dish is best enjoyed sitting on the seafront in Chennai, where the light, crunchy snack is sold in small paper cones. It’s usually served dry but I sometimes use Tomato Chutney or Mint Chutney to give the flavours a little kick.

1 teaspoon sunflower oil
50g (13/4oz) peanuts
50g (13/4oz) plain cornflakes
50g (13/4oz) gram flour noodles
(sev) or Bombay mix
1/4 teaspoon salt
1/4 teaspoon chilli powder
1/4 teaspoon Chaat Masala
1/2 onion, finely chopped
juice of 1 lime

Heat the oil in a wide saucepan over medium heat. Line a plate with some kitchen paper. Add the peanuts to the hot oil and cook, stirring, for about 2 minutes, until golden brown. Transfer to the paper-lined plate to drain excess oil and leave to cool.

Combine the remaining ingredients in a large bowl and add the cooled fried peanuts. Mix well and serve immediately.

More recipes:

Chai, Chaat & Chutney: A Street Food Journey Through India by Chetna Makan is published in hardback by Mitchell Beazley, priced £25. Photography Nahima Rothacker & Keith James.