This masala kara pori / Spicy puffed rice recipe is a very healthy, addictive, guilt free snack which can be prepared in few minutes. It is a very suitable snack for cold winter or a rainy day with a cup of chai. During karthigai deepam, I bought a big packet of puffed rice for making pori urundai and half of the pack was left back in my kitchen shelves, so thought make using of it. During this vacation, I am not in a mood to post a big recipe, as kids are making me busy always and my laziness also counts, and lets go to the recipe.
Masala Kara Pori
Masala Kara Pori | Spicy Puffed Rice Recipe
Recipe Cuisine: Indian | Recipe Category: Snacks Preparation + Cook Time: 10 minutes | Makes : 2 cups
Pori / Puffed Rice / Murmura – 2 cup
Roasted Peanuts / Groundnuts – 1/4 cup
Fried Gram Dal / Pottu Kadalai – 1/8 cup
Turmeric Powder – 1/8 tsp (optional)
Chilli Powder – 1 tsp
Sambar Powder – 1/2 tsp (optional)
Salt – To taste
Mustard Seeds – 1 tsp
Urad Dal – 1/2 tsp
Red Chilli – 2
Hing – 2 generous pinch
Garlic – 5 to 6 Pods (crushed)
Curry Leaves – 2 to 3 sprigs
Oil – 2 tsp
1. Keep all your ingredients ready, heat oil in a pan, add mustard seeds and let it splutter. Then add urad dal, red chilli, crushed garlic and fry till the raw smell of the garlic leaves, but don’t burnt it. The garlic should lend a nice flavour.Do everything in low flame.
2. Now add curry leaves, hing, turmeric powder, chilli powder, sambar powder and saute for a second. Then add peanuts, pottu kadalai and fry for 2 minutes.
3. Mix well and add the puffed rice. Finally add salt and mix everything well, until the puffed rice and masala powder blend together. Switch off flame. Cool down and store it in an air tight container.
Enjoy this masala kara pori as a tea time snack.
Spicy Puffed Rice Recipe
1. Adjust red chilli and chilli powder as per your spice level to this spicy puffed rice recipe. 2. Mor milagai, byadgi chilli can also be used which gives a different flavour. 3. Don’t skip peanuts as it adds crunchiness to the snack. 4. For variation, roasted cashews can also be used instead of fried gram dal. 5. If preferred, raisins can be added, it gives little sweetness to the snack, but it is optional only. 6. Add hing and curry leaves generously which adds nice flavour. 7. Garlic is the main ingredient from where the flavour of the recipe comes, also saute the garlic well. 8. Shelf life of this masala kara pori is 15 to 20 days. Store it in a dry and air tight container.
This site is copy protected. Please do not copy the pictures without permission. Your comments are really appreciated. Bloggers do not give link backs. Thanks for visiting this space.
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer cum photographer (with hubby’s help) of this blog. Read more…