In a large wok over medium heat, toast the corn cereal, puffed rice cereal, peanuts, and pepitas until the cereals have crisped up, about 2 minutes. Remove from the pan.
Warm the oil in the same wok over medium heat. Add the mustard seeds (stand back, they'll pop!), curry leaves, green chile, and turmeric. Cook about 30 seconds. Turn the heat off.
Add the cereal mixture, plantain chips, if using, and raisins. Season with salt. Toss until well combined, and pour into a big bowl. Crack a beer and enjoy!
Christina Perozzi from beerforchicks.com pairs this with a Reissdorf Kolsch from Koln (or Cologne), Germany. It's a crisp, dry and light ale. It has a depth of flavor without getting too big like a lager would.
Recipe courtesy of Aarti Sequeira