Spicy Puffed Rice Recipes

SPICY PUFFED RICE

Steps:

• Soak the puffed rice in water for 5 minutes, and then drain all the water, pressing the rice lightly.
• Heat oil in a pan, add asafoetida and mustard seeds. When the seeds start popping, add the chillies, onions, and a little salt, and saute for 2-3 minutes. Cover and cook until the onions are translucent.
• Add the tomatoes and saute for 2 minutes.
• Add the dhania-jeera powder and red chilli powder, and saute for a minute.
• Add the puffed rice, dali powder, and salt and mix well. Cover and cook on medium heat for 5 minutes till the puffed rice is cooked.
• Add the chopped coriander leaves.
• Serve the spicy puffed rice hot.

SPICY PUFFED RICE

Steps:

• Make sure the puffed rice is crispy. If not dry roast them in a pan at 200F till they become crisp -- about 30 minutes.
• Heat oil in a pan, add mustard seeds and allow it to splutter.
• Then add onions (if using) red chilies, cumin seeds, asafoetida, groundnuts, curry leaves and turmeric. Fry for sometime till you hear the cracking sound of the groundnuts.
• Add the red chilli powder, salt and mix well.
• Switch off the heat and mix the puffed rice into the above mixture.
• Add the sugar and mix well.
• Once cooled, transfer to an air tight container and store it for up to 2-3 weeks.
• Just before eating squeeze lime juice on top. (Optional).
• Variations: Peanuts, sesame seeds, cashews, roasted edamame, pretzels, rice crackers, wasabi peas, coconut, raisins, almonds, pecans etc etc).
• Time is without toasting as that can be done while doing the rest.