Spicy Puffed Rice Recipe – Coconut & Curry Leaf Snack Mix

Last Updated on 2 months by Neha Deshmukh

Spicy Puffed Rice Recipe – Coconut & Curry Leaf Snack Mix

Hey everyone! If you’re anything like me, you always need a quick, satisfying snack on hand. And honestly, nothing beats a crunchy, spicy mix, especially when it’s packed with that incredible Indian flavor. This spicy puffed rice recipe – a delightful blend of coconut, curry leaves, and a kick of chili – is my go-to. I first made this for a Diwali get-together and it vanished in minutes! It’s seriously addictive.

Why You’ll Love This Recipe

This isn’t just any snack mix. It’s a flavor explosion! It’s super easy to make, requires minimal ingredients, and is ready in under 20 minutes. Plus, it’s wonderfully customizable – you can adjust the spice level to your liking. It’s perfect for movie nights, afternoon cravings, or even as a festive treat. Trust me, once you try it, you’ll be making it again and again.

Ingredients

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

• 300g Puffed Rice (Murmura)
• 120ml roasted Peanuts (about 0.5 cup)
• 60ml Dry coconut (about 0.5 cup), grated
• 6 Green Chilies, sliced
• 10-12 Curry leaves
• 5ml Turmeric powder (about 0.25 tbsp)
• 18ml Red Chili powder (about 0.75 tbsp)
• A pinch of Sugar
• 30ml Oil (about 2 tbsp)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Curry Leaves: Fresh curry leaves are essential. They have a unique aroma and flavor that you just can’t replicate with dried ones. If you can find them at an Indian grocery store, grab a bunch!
• Oil: Traditionally, this is made with groundnut oil, which adds a lovely flavor. But you can use any neutral oil like sunflower or vegetable oil.
• Puffed Rice: Look for puffed rice that’s light and airy, not dense and hard. The quality really impacts the final crunch.
• Chili Powder: This is where you get to play! I use Kashmiri chili powder for a vibrant color and mild heat. But feel free to use your favorite chili powder, adjusting the amount to your spice preference. Start with less and add more to taste – you can always add, but you can’t take away!

Step-By-Step Instructions

Alright, let’s get cooking! It’s simpler than you think.

1. First, heat the oil in a large pan over medium heat. Add the grated dry coconut and fry until it turns golden brown and fragrant. This usually takes about 3-5 minutes. Remove it from the pan and set it aside.
2. Now, add the sliced green chilies to the same oil and fry until they become crisp. Be careful, they can splatter! Drain them on a paper towel and set aside.
3. Next, add the curry leaves to the hot oil and fry until they turn crispy. This happens quickly, so keep a close eye on them. Remove and set aside with the chilies.
4. Reduce the heat to low and add the puffed rice to the pan. Toss it for 1-2 minutes to lightly warm it up.
5. Now for the fun part! Add the fried coconut, chilies, and curry leaves back to the pan. Sprinkle in the turmeric powder, red chili powder, sugar, and salt.
6. Toss everything really well, making sure the spices coat all the puffed rice evenly. This is key to getting that perfect flavor in every bite.
7. Finally, spread the mixture on a tray lined with parchment paper and let it cool completely before storing. This will help it stay crispy.

Expert Tips

• Don’t overcrowd the pan when frying the coconut and chilies. Fry in batches if necessary.
• Keep stirring the puffed rice constantly to prevent it from burning.
• Taste as you go! Adjust the salt and chili powder to your liking.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sugar source if you’re very strict.
• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to 9ml (0.5 tbsp) or omit the green chilies.
  • Medium: Stick to the original recipe.
  • Hot: Add an extra 9ml (0.5 tbsp) of red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: This makes a fantastic addition to Diwali snack boxes or any festive gathering. My aunt always adds a handful of sev (thin chickpea noodles) for extra crunch!

Serving Suggestions

Honestly, this snack is delicious straight out of the container! But if you want to get fancy, you can serve it with a cup of chai or as part of a larger Indian snack platter. It’s also great to pack for picnics or road trips.

Storage Instructions

To keep this snack mix crispy, store it in an airtight container at room temperature. It should stay fresh for up to a week, but let’s be real, it probably won’t last that long!

FAQs

Let’s answer some common questions:

• What type of puffed rice works best for this recipe? Look for the light and airy kind, not the dense, hard variety.
• Can I make this snack mix ahead of time? Absolutely! You can make it a day or two in advance and store it in an airtight container.
• How do I adjust the spice level? Start with less chili powder and add more to taste. You can also adjust the number of green chilies.
• What is the best way to store this snack mix to keep it crispy? An airtight container is key!
• Can I use other nuts instead of peanuts? Definitely! Cashews, almonds, or even pistachios would be delicious.

Enjoy! I hope you love this spicy puffed rice recipe as much as my family does. Let me know in the comments if you try it and how it turns out!