Spicy Puffed Rice Recipe – Quick Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Spicy Puffed Rice Recipe – Quick Indian Street Food Snack

Introduction

Oh, puffed rice! It’s such a humble ingredient, isn’t it? But honestly, it holds a huge place in my heart (and my snack cupboard!). This spicy puffed rice recipe – what we call murmura chivda in my family – is a total lifesaver when those cravings hit. It’s quick, it’s crunchy, it’s flavourful… and it’s seriously addictive. I first made this when I was craving something savoury and didn’t want to spend hours in the kitchen. It’s been a family favourite ever since!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a good snack? This spicy puffed rice is perfect for so many reasons:

• Quick & Easy: Ready in under 30 minutes!
• Flavour Bomb: A delightful mix of spicy, tangy, and savoury.
• Customizable: Easily adjust the spice level to your liking.
• Crowd-Pleaser: Perfect for parties, picnics, or just a cozy night in.
• Naturally Gluten-Free: A great option for those with dietary restrictions.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 5 cups Puffed Rice (approximately 50g)
• 1 Big Onion (finely chopped)
• 1/4 tsp Turmeric Powder
• 1 Green Chilli (slit)
• 1/2 tsp Sambar Powder
• 2 tbsp Roasted Peanuts
• 1 tbsp Coconut Oil
• 1/2 tsp Mustard Seeds
• 1 tsp Urad Dal (split black lentils)
• 1 tsp Chana Dal (split chickpeas)
• 1/8 tsp Asafetida (hing)
• 1 Red Chilli (broken into pieces)
• Salt to taste
• Coriander Leaves (for garnish)
• Lemon Juice (for drizzling)

Ingredient Notes

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

• Coconut Oil: I always use coconut oil for this. It adds a beautiful aroma and flavour that just elevates the whole dish. You can substitute with vegetable oil, but trust me, coconut oil is the way to go!
• Mustard Seeds: These little guys are essential for that classic South Indian flavour. Make sure they pop nicely in the hot oil – that’s where the magic happens.
• Urad Dal & Chana Dal: These lentils add a lovely texture and nutty flavour. Don’t skip them!
• Sambar Powder: This is where things get interesting! Sambar powder varies so much from region to region in India. Some are spicier, some are more tangy. Feel free to use your favourite brand – it’ll give the chivda its own unique character. I personally love the Mysore variety for a bit of extra zing.
• Asafetida (Hing): A tiny pinch of hing goes a long way! It adds a unique savoury flavour and is also great for digestion. If you don’t have it, you can leave it out, but it does add something special.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the coconut oil in a kadai (a deep frying pan) over medium heat. Once hot, add the mustard seeds. Let them splutter and pop – that’s how you know they’re ready.
2. Next, add the urad dal and chana dal. Sauté for a minute or two until they turn golden brown.
3. Toss in the peanuts and curry leaves. Cook until the peanuts are nicely roasted and fragrant.
4. Add the chopped onions and slit green chilli. Cook until the onions turn translucent – about 3-5 minutes.
5. Now, sprinkle in the turmeric powder, sambar powder, red chilli, and salt. Cook for another minute, stirring constantly, to prevent the spices from burning.
6. Rinse the puffed rice in water briefly, then gently squeeze out any excess moisture. You want it damp, but not soggy.
7. Add the damp puffed rice to the kadai. Toss everything together really well, making sure the puffed rice is evenly coated with the spices.
8. Cook for 2-3 minutes, stirring constantly, until the puffed rice is heated through and nice and crispy.
9. Remove from the heat and drizzle with lemon juice. Garnish generously with fresh coriander leaves.
10. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the kadai. If you’re making a large batch, work in smaller portions to ensure even cooking.
• Keep stirring! This prevents the spices from sticking and burning.
• Taste as you go! Adjust the salt and spice levels to your preference.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your sambar powder doesn’t contain any hidden dairy.
• Gluten-Free: Puffed rice is naturally gluten-free, making this a perfect snack for those with gluten sensitivities.
• Spice Level Adjustments: My friend, Priya, loves it extra spicy, so she adds a pinch of cayenne pepper. Feel free to experiment!
• Tea-Time Snack Variation: My grandmother used to add a handful of chopped cashews and raisins for a slightly sweeter, more indulgent treat. It’s perfect with a cup of chai.

Serving Suggestions

This spicy puffed rice is fantastic on its own as a snack. But it’s also great:

• As a topping for yogurt for a crunchy, flavourful breakfast.
• Packed in a lunchbox for a satisfying midday crunch.
• Served alongside a cup of hot tea or coffee.

Storage Instructions

Leftovers? (If there are any!) Store in an airtight container at room temperature for up to 3-4 days. It might lose a little of its crunch over time, but it will still be delicious.

FAQs

• Is this recipe suitable for a packed lunch? Absolutely! It travels well and is a great alternative to chips or crackers.
• Can I make this ahead of time? Yes, you can! Just be aware that it will lose some of its crunch.
• What is the best type of puffed rice to use? I prefer the regular, medium-sized puffed rice. The really tiny ones can get lost in the spices.
• Can I adjust the amount of sambar powder? Definitely! Start with 1/2 tsp and add more to taste.
• What can I substitute for asafoetida/hing? If you can’t find hing, you can leave it out. A tiny pinch of garlic powder can offer a similar savoury note, but it won’t be quite the same.