Puffed Rice Recipe – Spicy Pori with Peanuts & Carrot

Last Updated on 2 months by Neha Deshmukh

Puffed Rice Recipe – Spicy Pori with Peanuts & Carrot

Hey everyone! Today, I’m sharing a recipe that’s a total comfort food for me – Spicy Pori with Peanuts & Carrot. It’s crunchy, savory, and just a little bit spicy, and honestly, it disappears fast whenever I make it. I first made this as a quick evening snack during college, and it’s been a family favorite ever since! It’s perfect when you’re craving something satisfying but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

This puffed rice snack (also known as pori) is seriously addictive. It’s ready in under 15 minutes, requires minimal ingredients, and is packed with flavor. Plus, it’s a fantastic way to use up any leftover puffed rice you might have. It’s a delightful mix of textures – the airy crunch of the pori, the roasted peanuts, and the slightly softened carrots – all brought together with a lovely tempering of spices.

Ingredients

Here’s what you’ll need to make this delicious pori:

• 1 cup puffed rice (pori)
• ¼ cup grated carrot
• ¼ cup finely chopped big onion
• 1 tablespoon raw peanuts
• A pinch of turmeric powder
• To taste salt
• 1 teaspoon coconut oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal
• 2 small red chillies
• A pinch of hing (asafoetida)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Puffed Rice/Pori Varieties: You can find different types of puffed rice. I prefer the regular white pori for this recipe, but you can experiment with brown pori for a nuttier flavor.
• Regional Peanut Preferences: In some parts of India, people like to use roasted peanuts directly. Feel free to do that if you prefer! Just adjust the roasting time in the recipe accordingly.
• Coconut Oil Quality: Using good quality coconut oil really enhances the flavor. Look for a brand that smells naturally of coconuts. About 15ml is perfect.
• Hing/Asafoetida Benefits: Hing might seem a little unusual, but it adds a wonderful savory depth. It’s also known for its digestive properties! You can find it at most Indian grocery stores.
• Red Chilli Heat Levels: I use medium-hot red chillies. If you like it spicier, add more, or use hotter varieties. You can also remove the seeds for a milder heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds, urad dal, red chillies, and hing. Let them splutter – you’ll know they’re ready when the mustard seeds start to pop!
2. Now, add the raw peanuts and roast them until they’re nice and crisp. This usually takes about 2-3 minutes. Keep stirring so they don’t burn.
3. Next, stir in the chopped onions and sauté until they become translucent. This will take another 2-3 minutes.
4. Add the grated carrots and turmeric powder. Sauté for 2-3 minutes, until the carrots soften slightly.
5. Rinse the puffed rice in a strainer under cold water to remove any dust, then drain well. Add the rinsed pori to the pan and toss everything together until it’s all beautifully combined. Add salt to taste.
6. Serve immediately while warm for the best taste and texture!

Expert Tips

• Don’t skip rinsing the puffed rice! It makes a big difference in the final texture.
• Keep a close eye on the peanuts while roasting – they burn easily.
• Adjust the amount of salt and chilli to your liking.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free, making it a great option for those with dietary restrictions.
• Spice Level Adjustments – Mild to Hot: As mentioned before, adjust the number and type of chillies to control the heat.
• Festival Adaptations – Makar Sankranti/Pongal: This pori is a popular snack during Makar Sankranti and Pongal. You can add a little jaggery (gur) for a sweet and savory twist during these festivals. My grandmother always added a sprinkle of sesame seeds too!

Serving Suggestions

This spicy pori is fantastic on its own as a snack. It’s also lovely with a cup of chai or a glass of buttermilk. You can even pack it for lunchboxes or take it on road trips.

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. The pori might lose some of its crunch over time, but it will still be delicious!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for a quick breakfast? Absolutely! It’s a light and satisfying breakfast option, especially if you’re short on time.
• Can I use a different oil instead of coconut oil? Yes, you can use vegetable oil or peanut oil, but coconut oil adds a unique flavor that I highly recommend.
• How can I make the pori extra crispy? Make sure the puffed rice is completely dry before adding it to the pan. You can also lightly toast it in a dry pan for a minute or two before using it.
• What is hing and where can I find it? Hing, or asafoetida, is a resin with a pungent smell. It’s used as a digestive aid and adds a savory flavor. You can find it at Indian grocery stores or online.
• Can I add other vegetables to this recipe? Definitely! Feel free to add chopped beans, peas, or even a little bit of cauliflower.