Spicy Puffed Rice Recipe – Authentic Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Puffed Rice Recipe – Authentic Indian Street Food Snack

Introduction

Oh, puffed rice! It’s such a simple ingredient, isn’t it? But honestly, it holds a huge place in my heart (and my snack cupboard!). This spicy puffed rice recipe – a classic Indian street food – is one of the first things I learned to make as a kid, helping my grandmother in the kitchen. It’s quick, easy, and utterly addictive. Get ready for a crunchy, flavorful explosion!

Why You’ll Love This Recipe

This isn’t just a snack; it’s a whole mood. It’s perfect for movie nights, afternoon cravings, or even a light bite on the go. It’s naturally gluten-free and easily made vegan. Plus, it’s incredibly customizable – you can adjust the spice level to your liking and add your favorite toppings. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 2 cups puffed rice (pori)
• ¼ cup peanuts
• 3 tablespoons fried gram (hadga)
• 15 curry leaves
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 pinch hing (asafoetida)
• 4 garlic pods
• 1 tablespoon oil
• Salt to taste
• ½ lemon
• 2 tablespoons coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Puffed Rice (Pori) Varieties
There are different types of puffed rice available. I prefer the regular, slightly flattened kind. You can find it at most Indian grocery stores.

Peanuts: Roasting & Flavor
Roasting the peanuts really brings out their flavor. Don’t skip this step! You can use salted or unsalted peanuts, adjusting the added salt accordingly.

Fried Gram (Hadga) – A Traditional Ingredient
Fried gram, or hadga, adds a lovely nutty crunch. It’s a traditional ingredient, but if you can’t find it, you can substitute with roasted chana dal (split chickpeas).

Curry Leaves: Fresh vs. Dried
Fresh curry leaves are always best, offering a vibrant aroma. If you can’t find fresh, dried curry leaves will work in a pinch, but use about half the amount.

Hing (Asafoetida): Benefits & Usage
Hing might smell a little…interesting, but trust me, it adds a wonderful savory depth. A little goes a long way! It’s also known for its digestive properties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the garlic pods and fry for about a minute, until they turn golden and fragrant.
2. Now, toss in the curry leaves and fried gram. Sauté briefly – just until the curry leaves become crisp and the fried gram gets a little warmer.
3. Add the peanuts and fry until they’re beautifully golden brown. Keep stirring so they don’t burn!
4. Time for the spices! Mix in the red chilli powder, turmeric powder, salt, and hing. Stir well to combine.
5. Add the puffed rice and toss everything together until the puffed rice is evenly coated with the spices. This is where the magic happens!
6. For a beach-style twist (more on that later!), you can add soaked peanuts, chopped carrots, raw mango, onion, tomato, and a squeeze of lemon juice.
7. Finally, garnish with fresh coriander leaves and give it one last good mix.
8. Let it cool completely before storing it in an airtight container. Or, if you can’t resist, serve immediately!

Expert Tips

• Don’t overcrowd the pan when frying the peanuts. Fry them in batches if necessary.
• Make sure the puffed rice is completely cool before storing, otherwise it might lose its crispness.
• Taste as you go and adjust the spices to your preference.

Variations

This recipe is a blank canvas for your creativity!

Vegan Adaptation
This recipe is already naturally vegan! Just double-check your hing source, as some brands might contain hidden ingredients.

Gluten-Free Confirmation
Yep, it’s gluten-free! Puffed rice is naturally gluten-free, and all the other ingredients are too.

Spice Level Adjustment (Mild to Hot)
Want it milder? Reduce the amount of red chilli powder. For extra heat, add a pinch of cayenne pepper or use a spicier chilli powder.

Beach-Style Puffed Rice (Mumbai Bhel Variation)
This is my absolute favorite! Add soaked peanuts, finely chopped carrots, diced raw mango, chopped onion, chopped tomato, and a generous squeeze of lemon juice. It’s like a mini vacation in your mouth! My friend, Priya, introduced me to this and now I can’t go back.

Festival Adaptations (Diwali, Janmashtami)
This makes a fantastic offering during festivals like Diwali and Janmashtami. It’s a simple, yet delicious way to celebrate.

Serving Suggestions

Serve it as a standalone snack, or pair it with a cup of chai. It’s also great as a topping for yogurt or raita.

Storage Instructions

Store in an airtight container at room temperature for up to 3-4 days. It tends to lose its crispness over time, so it’s best enjoyed fresh!

FAQs

What is the best type of puffed rice to use for this recipe?
I recommend the regular, slightly flattened puffed rice. It holds the spices really well.

Can I make this recipe ahead of time? If so, how long will it stay crispy?
You can make it a few hours ahead, but it’s best enjoyed fresh. It will start to lose its crispness after a day or so.

What can I substitute for hing (asafoetida)?
If you can’t find hing, you can try a pinch of garlic powder or onion powder, but it won’t have the same unique flavor.

I don’t like too much spice. How can I reduce the heat in this recipe?
Simply reduce the amount of red chilli powder. You can start with ¼ teaspoon and add more to taste.

Is fried gram readily available in stores, or can I make it at home?
It’s usually available at Indian grocery stores. You can make it at home by roasting chana dal (split chickpeas) until golden brown and crispy.