Spicy Puffed Rice

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READY IN: 15mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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