Puffed Rice Recipe – Spicy Pori with Peanuts & Raw Mango

Last Updated on 2 months by Neha Deshmukh

Puffed Rice Recipe – Spicy Pori With Peanuts & Raw Mango

Introduction

Oh, puffed rice! It’s such a simple snack, isn’t it? But honestly, it holds a huge place in my heart (and my tummy!). This spicy puffed rice, or pori as we call it, with peanuts and raw mango is a childhood favorite. I remember my grandmother making this for me during the summer holidays – the tangy mango, the crunchy pori, and just the right amount of spice… pure bliss! It’s quick, easy, and incredibly satisfying. You’ll be hooked, I promise.

Why You’ll Love This Recipe

This isn’t just any puffed rice snack. It’s a flavor explosion! The combination of textures – the airy pori, the crunchy peanuts, and the crisp veggies – is amazing. Plus, it’s ready in under 30 minutes, making it perfect for a quick snack or even a light lunch. It’s also super customizable, so you can adjust the spice level to your liking.

Ingredients

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

• 1 ½ cups puffed rice (pori) – about 150g
• ¼ cup boiled peanuts – about 30g
• 3 tbsp finely chopped raw mango
• 1 finely chopped onion
• 1 finely chopped tomato
• 3 tbsp chopped cucumber
• 3 tbsp grated carrot
• 1 tsp red chili powder (adjust to taste)
• 1 tbsp lemon juice
• Salt to taste
• Few coriander leaves, freshly chopped

Ingredient Notes

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

Puffed Rice (Pori) – Types & Toasting

There are different types of puffed rice available. I prefer the regular, slightly flattened kind. If your pori feels a little soft, you can lightly toast it in a dry pan for a couple of minutes to get it extra crispy. Just keep an eye on it – it burns quickly!

Boiled Peanuts – Regional Variations & Preparation

Boiled peanuts are a staple in many parts of India, especially in the South. You can find them readily available in most Indian grocery stores. If you can’t find pre-boiled peanuts, you can easily boil them yourself. Soak raw peanuts overnight, then boil them in salted water until tender (about 45-60 minutes).

Raw Mango – Choosing the Right Mango & Substitutes

The raw mango adds a lovely tangy flavor. You want a mango that’s firm and slightly green. If raw mango isn’t in season, you can substitute it with a tablespoon of amchur powder (dried mango powder) or a squeeze of lime juice.

Red Chili Powder – Spice Level & Options

I use Kashmiri red chili powder for its vibrant color and mild heat. But feel free to use any red chili powder you like, adjusting the amount to your spice preference. You could even add a pinch of chaat masala for extra flavor!

Step-By-Step Instructions

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

1. In a large bowl, combine the puffed rice, boiled peanuts, chopped onion, chopped tomato, chopped cucumber, grated carrot, and chopped raw mango.
2. Now, sprinkle in the red chili powder and add the salt.
3. Pour in the lemon juice.
4. Give everything a really good mix! Make sure all the ingredients are evenly distributed. You want every bite to be perfect.
5. Finally, garnish with those lovely, fresh coriander leaves.

Expert Tips

• Don’t add the lemon juice until just before serving, otherwise the pori might get soggy.
• For extra flavor, you can add a pinch of black salt (kala namak).
• If you want a little more zing, add a finely chopped green chili.

Variations

This recipe is a blank canvas for your creativity!

• My friend Priya adds a sprinkle of sev (crispy chickpea noodles) for extra crunch. It’s amazing.
• My family loves adding a little bit of grated coconut.
• For a healthier version, you can use roasted chickpeas instead of peanuts.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your red chili powder doesn’t contain any hidden animal products.

Gluten-Free Confirmation

Yes! This recipe is completely gluten-free. Puffed rice is naturally gluten-free, and all the other ingredients are too.

Spice Level Adjustment

Don’t be afraid to play with the spice! Start with ½ tsp of red chili powder and add more to taste. You can also add a pinch of cayenne pepper for an extra kick.

Festival Adaptation (Makar Sankranti/Lohri)

This pori is a popular snack during Makar Sankranti and Lohri festivals in India. It’s often made in larger batches and shared with family and friends.

Serving Suggestions

Serve immediately to enjoy the maximum crunch! It’s perfect as an evening snack with a cup of chai, or as a light lunch.

Storage Instructions

Leftover puffed rice tends to lose its crispness quickly. If you have any leftovers, store them in an airtight container at room temperature. It’s best enjoyed within a few hours.

FAQs

What is the best way to store leftover puffed rice to keep it crispy?

Honestly, it’s best eaten fresh! But if you must store it, an airtight container is your best bet. You can try to revive it slightly by toasting it in a dry pan for a minute or two, but it won’t be quite the same.

Can I use roasted peanuts instead of boiled peanuts?

You can, but the flavor will be different. Boiled peanuts have a softer texture and a slightly different taste. Roasted peanuts will add a more intense peanut flavor and a crunchier texture.

What can I substitute for raw mango if it’s not in season?

Amchur powder (dried mango powder) or a squeeze of lime juice are great substitutes.

Is it possible to make this recipe ahead of time?

I wouldn’t recommend making it too far in advance, as the pori will get soggy. You can chop the vegetables ahead of time and store them in the fridge, but assemble the snack just before serving.

How can I adjust the spice level to suit my preference?

Start with a small amount of red chili powder and add more gradually, tasting as you go. Remember, you can always add more spice, but you can’t take it away!