Start your day with a burst of flavor and energy with these crispy, spicy puffed rice snacks! A quick and easy Indian breakfast or snack, this recipe utilizes readily available ingredients to create a delightfully crunchy and addictive treat. Forget sugary cereals – this vibrant snack is packed with savory spices and a satisfying texture that will leave you wanting more. It's the perfect solution for busy mornings or a satisfying afternoon pick-me-up, offering a healthier alternative to processed snacks.
This recipe is incredibly versatile; adjust the spice level to your liking and add your favorite ingredients for a personalized experience. From a simple sprinkle of chili powder to a more complex blend of aromatic spices, the possibilities are endless. Ready to make your own batch of these irresistible snacks? Let's dive into the step-by-step process!
Tools Needed
- Kitchen napkin
- Pan
- Bowl
Ingredients
- Puffed Rice: 1 cup
- Onion: 1 finely chopped
- Carrot: 1 small, grated
- Cabbage: 1 piece, finely chopped
- Green Chili: 1, finely chopped
- Ginger: 1 small piece, finely chopped
- Cumin Seeds: 1/4 teaspoon
- Salt: 1/2 teaspoon (plus 1/4 teaspoon for semolina water)
- Red Chili Powder: a little
- Chaat Masala or Dry Mango Powder: 1/4 teaspoon (optional)
- Garam Masala: 1/4 teaspoon
- Coriander Leaves: chopped
- Water: 1 cup
- Oil: 1 tablespoon
- Chili Flakes: 1/2 teaspoon
- Semolina (Sooji): 3/4 cup
Step-by-Step Instructions
Step 1. Prepare the Puffed Rice Filling
- Clean puffed rice thoroughly with a kitchen napkin to remove dust particles.
- Add finely chopped onion, grated carrot, finely chopped cabbage, green chili, and ginger to the puffed rice.
- Add cumin seeds, salt (1/2 tsp), red chili powder, chaat masala/dry mango powder (optional), garam masala, and chopped coriander leaves.
- Mix all ingredients thoroughly. The vegetables will release moisture, so there's no need to pre-soak the puffed rice.
- Set aside for some time.
Step 2. Make the Semolina Dough
- In a pan, boil 1 cup of water with 1/4 teaspoon salt, 1 tablespoon oil, 1/2 teaspoon chili flakes, and chopped coriander leaves.
- Add 3/4 cup semolina to the boiling water and mix quickly to prevent lumps from forming.
- Stir continuously until the semolina absorbs the water and a dough forms (about 1-2 minutes). Turn off the heat.
Step 3. Assemble and Shape the Snacks
- Grease your hands. Take a small portion of the semolina dough, make a ball, flatten it slightly, and add the puffed rice stuffing.
- Seal the stuffing by pressing with your thumb; no water or grease is needed.
- Shape the snacks (e.g., round, oval).
Step 4. Fry and Serve
- Heat oil in a pan for shallow frying. Fry the snacks until golden brown and crispy, flipping halfway through.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Adjust the amount of chili powder to your preference.
- You can use any vegetables you like.
- Leftover stuffing can be used for parathas or sandwiches.
Nutrition
- N/A
FAQs
1. Can I make this recipe without an oven?
Yes! This recipe is entirely stovetop-friendly. You just need a pan to toast the spices and puff the rice.
2. How long will these snacks stay fresh?
Store them in an airtight container at room temperature for up to 3-4 days. They'll stay crispy!
So there you have it – a quick, easy, and incredibly flavorful breakfast (or snack!) that's ready in minutes. This recipe is a perfect example of how simple ingredients can create something truly delicious and satisfying. Enjoy your crispy, spicy puffed rice snacks!