Spicy Puffed Rice Recipe – Dalia, Peanut & Coconut Snack

Last Updated on 4 months by Neha Deshmukh

Spicy Puffed Rice Recipe – Dalia, Peanut & Coconut Snack

Introduction

Okay, let’s be real – sometimes you just need a crunchy, savory snack. And this spicy puffed rice mixture? It’s my go-to! I first made this for a Diwali get-together years ago, and it disappeared within minutes. It’s seriously addictive, and surprisingly easy to whip up. This isn’t just any puffed rice snack; the combination of roasted dalia (chickpeas), peanuts, and coconut takes it to a whole new level. Trust me, you’ll be making this again and again!

Why You’ll Love This Recipe

This spicy puffed rice snack is the perfect blend of textures and flavors. It’s crunchy, savory, a little sweet, and has a lovely kick of spice. Plus, it’s super versatile – great for an afternoon pick-me-up, a party snack, or even to pack in lunchboxes. It’s also relatively quick to make, and uses ingredients you likely already have in your pantry.

Ingredients

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

• 250 gms puffed rice (murmura)
• 0.5 cup roasted peanuts
• 0.25 cup cashew nuts
• 0.33 cup roasted chickpeas (dalia/chana dal)
• 0.5 cup dried coconut (grated)
• 6-7 green chilies
• 2 sprigs curry leaves
• 1 tsp sugar
• 0.25 tsp turmeric powder (haldi)
• 0.5 tsp red chili powder
• 0.25 tsp salt
• 4-5 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Dalia/Roasted Chickpeas: This is a key ingredient! It adds a wonderful nutty flavor and satisfying crunch. You can find it at most Indian grocery stores.
• Puffed Rice: There are different types of puffed rice available. Some are thicker and denser, others are lighter and airier. I prefer a medium-density puffed rice for this recipe – it holds the spices well.
• Coconut: Freshly grated coconut is amazing if you can get it, but good quality dried coconut works perfectly well. Make sure it’s not stale! The flavor really shines through.
• Green Chilies: Adjust the number of green chilies based on your spice preference. I like to use a mix of green chilies for a more complex flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan. Add the dalia (roasted chickpeas) and roast for about a minute, until it becomes a little more fragrant. Drain it onto a paper towel and set aside.
2. Now, roast the cashew nuts in the same oil until they turn golden brown. Be careful not to burn them! Drain and set aside with the dalia.
3. Add the green chilies to the oil and fry until they become slightly crisp. Remove them and set aside.
4. Next, fry the curry leaves until they are crisp and fragrant. Drain and set aside with the other roasted ingredients.
5. Add the grated dried coconut to the oil and roast until golden brown. This smells amazing!
6. Now, add back all the roasted ingredients – the dalia, cashews, chilies, curry leaves, and peanuts – to the pan with the coconut.
7. Sprinkle in the turmeric powder, salt, sugar, and red chili powder. Mix everything really well, making sure the spices coat all the ingredients.
8. Finally, add the puffed rice and stir continuously for about 2 minutes on low heat. This helps the flavors meld together and the puffed rice gets nice and crispy.
9. Let the mixture cool completely before storing it in an airtight container. This is important, otherwise it might get soggy!

Expert Tips

• Don’t overcrowd the pan when roasting the nuts and dalia. Roast in batches if necessary.
• Keep stirring constantly while frying the spices to prevent them from burning.
• Cooling the mixture completely is crucial for maintaining its crispness.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your puffed rice doesn’t have any sneaky ingredients.
• Spice Level Adjustments:
  • Mild: Reduce the red chili powder to ¼ tsp and remove the seeds from the green chilies.
  • Medium: Use the recipe as is.
  • Hot: Add an extra ½ tsp of red chili powder and use spicier green chilies.
• Festival Adaptations: This is a fantastic snack to include in Diwali hampers or snack boxes. You can also add a pinch of asafoetida (hing) while roasting the spices for a more festive flavor. My aunt always adds a little bit of hing!

Serving Suggestions

This spicy puffed rice snack is delicious on its own! But you can also serve it with:

• A cup of chai (tea)
• A glass of cold milk
• As a topping for yogurt

Storage Instructions

Store the cooled snack in an airtight container at room temperature for up to a week. It tends to lose its crispness over time, so it’s best enjoyed fresh.

FAQs

• What type of oil is best for this recipe? You can use any neutral-flavored oil like vegetable oil, sunflower oil, or peanut oil.
• Can I make this snack ahead of time? Yes, you can! Just make sure to store it in an airtight container to keep it crispy.
• How do I adjust the spice level? See the “Spice Level Adjustments” section above for tips.
• What is Dalia and can I substitute it? Dalia is roasted chickpeas. If you can’t find it, you can substitute it with roasted chana dal (split chickpeas).
• Can I use unsweetened desiccated coconut? Yes, absolutely! Unsweetened desiccated coconut works just as well as grated dried coconut.