Puffed Rice Peanut Recipe – Easy Indian Street Food Snack

Neha DeshmukhRecipe Author
Ingredients
4
Person(s)
  • 1.5 cup
    Pori (Puffed Rice)
  • 0.5 cup
    Boiled Peanuts
  • 3 tablespoon
    Carrot
  • 1 count
    Onion
  • 1 count
    Cucumber
  • 1 count
    Tomato
  • 0.25 cup
    Raw Mango
  • 1 count
    Lemon
  • 0.75 teaspoon
    Red Chilli Powder
  • 1 teaspoon
    Salt
  • 3 tablespoon
    Coriander Leaves
Directions
  • Boil or pressure cook fresh peanuts with salt. If using dried peanuts, soak overnight *before* boiling.
  • Finely chop onion, cucumber, tomato, raw mango, and coriander leaves. Grate the carrot.
  • In a large mixing bowl, combine puffed rice, boiled peanuts, chopped vegetables, grated carrot, red chilli powder, and salt. Mix thoroughly.
  • Squeeze fresh lemon juice over the mixture and toss gently to combine.
  • Adjust salt, spice, and lemon juice to taste. Serve immediately for best texture.
Nutritions
  • Calories:
    150 kcal
    25%
  • Energy:
    627 kJ
    22%
  • Protein:
    6 g
    28%
  • Carbohydrates:
    20 mg
    40%
  • Sugar:
    2 mg
    8%
  • Salt:
    300 g
    25%
  • Fat:
    5 g
    20%

Last Updated on 3 months by Neha Deshmukh

Puffed Rice Peanut Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And let me tell you, this Puffed Rice Peanut snack (called Pori Chivda in some parts of India) is a total winner. It’s crunchy, tangy, a little spicy, and comes together in just 15 minutes! I first made this when I was craving something savory and didn’t want to spend hours in the kitchen. It’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t just any snack; it’s a little burst of Indian street food flavor right in your kitchen. It’s incredibly easy to make, requires minimal cooking, and is totally customizable to your spice preference. Plus, it’s perfect for those afternoon cravings or as a crunchy topping for yogurt or even a side with your chai!

Ingredients

Here’s what you’ll need to whip up this delicious snack:

  • 1.5 cup Pori (Puffed Rice)
  • 0.5 cup Boiled Peanuts
  • 3 tablespoon grated Carrot
  • 1 Onion, finely chopped
  • 1 Cucumber, finely chopped
  • 1 Tomato, finely chopped
  • 0.25 cup Raw Mango, finely chopped
  • 1 Lemon
  • 0.75 teaspoon Red Chilli Powder (adjust to taste)
  • Salt to taste
  • 3 tablespoon Coriander Leaves, chopped

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your snack.

Pori (Puffed Rice) – Types and Selection

There are a few different types of puffed rice available. Look for the kind that’s light and airy, not dense. You want it to be crispy! I usually get the medium-sized ones, but feel free to use what you prefer. (Around 150g – 180g)

Boiled Peanuts – Fresh vs. Dried & Cooking Methods

Fresh peanuts are amazing if you can get them! But dried peanuts work perfectly well too. If using dried, soak them overnight in water. Then, boil or pressure cook them with a pinch of salt until tender. (About 100g boiled peanuts)

Raw Mango – Ripeness and Regional Variations

The raw mango adds a lovely tang. You want it to be firm and slightly tart, not overly ripe. If you can’t find raw mango, you can substitute with a squeeze of extra lemon juice or a tiny bit of amchur (dried mango powder).

Red Chilli Powder – Spice Levels & Types (Kashmiri, Byadagi)

This is where you control the heat! Kashmiri chilli powder gives a beautiful color with mild spice. Byadagi chilli powder is also good for color and a slightly more pronounced heat. Adjust the amount to your liking. (Around 4-5g)

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

  1. First, if you’re using dried peanuts, make sure they’re soaked and boiled until tender with a little salt. If you’re lucky enough to have fresh peanuts, just boil them until they’re soft.
  2. Next, chop your veggies! Finely chop the onion, cucumber, tomato, and raw mango. Grate the carrot – I like to use the smallest holes on my grater for this. Don’t forget to chop those fresh coriander leaves too!
  3. Now, in a large mixing bowl, add the puffed rice, boiled peanuts, chopped vegetables, and grated carrot. Sprinkle in the red chilli powder and a generous pinch of salt.
  4. Give everything a really good mix. Make sure the spices are evenly distributed.
  5. Finally, squeeze the juice of one lemon over the mixture. Toss gently to combine. This is where the magic happens – the lemon juice brings everything together!

Expert Tips

  • Don’t overmix after adding the lemon juice, or the puffed rice can get soggy.
  • Taste and adjust the seasoning! Add more salt, chilli powder, or lemon juice as needed.
  • For extra flavor, you can add a pinch of chaat masala.

Variations

This recipe is super versatile! Here are a few ideas:

  • My friend Priya adds a sprinkle of sev (thin chickpea noodles) for extra crunch.
  • My family loves to add a little bit of finely chopped green chilli for an extra kick.
  • You can also add some roasted chana dal (split chickpeas) for added protein.

Vegan Adaptation

Great news – this recipe is naturally vegan! No changes needed.

Gluten-Free Confirmation

Yep, this snack is also gluten-free! Perfect for those with dietary restrictions.

Spice Level Adjustment (Mild, Medium, Hot)

  • Mild: Use ¼ teaspoon red chilli powder or Kashmiri chilli powder.
  • Medium: Use ¾ teaspoon red chilli powder.
  • Hot: Use 1 teaspoon or more of a spicier chilli powder, or add a finely chopped green chilli.

Festival Adaptations (Suitable for Diwali, Navratri)

This makes a fantastic offering during festivals like Diwali and Navratri. It’s light, flavorful, and easy to share with family and friends.

Serving Suggestions

Serve immediately for the best crunch! It’s perfect as an afternoon snack, a movie night treat, or even as a topping for yogurt.

Storage Instructions

While it’s best enjoyed fresh, you can store leftovers in an airtight container at room temperature for up to 2 days. However, it will lose some of its crunch over time.

FAQs

Is this snack best served immediately?

Yes! It’s definitely crunchiest when served right away.

Can I use roasted peanuts instead of boiled?

You can, but boiled peanuts have a softer texture that works really well in this snack. Roasted peanuts will add a different kind of crunch.

What can I substitute for raw mango?

A squeeze of extra lemon juice or a pinch of amchur (dried mango powder) will do the trick.

How do I adjust the tanginess of the snack?

Simply add more or less lemon juice to taste.

Can I make this ahead of time, and if so, how do I maintain the crunch?

You can prep the ingredients ahead of time (chop veggies, boil peanuts), but I recommend mixing everything together just before serving to keep it crunchy.

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