March 22, 2013

How to Make Masala Puffed Rice


Puffed rice - mumra is made from rice. Means it's very light to digest. Normally we use this puffed rice recipe for dry snacks only. Means for bhel, sev mumra etc. But here this home made recipe of masala puffed rice is stomach filling and very yummy. It is similar to zero oil poha. Even very well known Gujarati food bataka poha is also very near by this recipe. This Indian food recipe can be served as break fast as well as any time snacks also. And I think it can be used for kids lunch box also. So enjoy this delicious recipe of masala puffed rice.

Preparation time - 5 minutes
Cooking time - 5 to 7 minutes
Makes - 4 plates

Ingredients to make Masala Puffed Rice:

100 grams puffed rice
1 boiled potato
2 to 3 green chilli finely chopped
Salt to taste
2 table spoon oil
1 tea spoon mustard seeds
1 table spoon sesame seeds
1/4 tea spoon turmeric powder
1 table spoon sugar
Juice of 1 lemon
1 onion finely chopped
8 to 10 curry leaves
2 table spoon cashew pieces
1 table spoon raisin

For garnishing:

Finely chopped coriander leaves
Pomegranate seeds
Nylon sev

Method to make Masala Puffed Rice:

  • Wash and soak puffed rice for 1 to 2 minutes and drain excess water from it.
  • Add salt, turmeric powder, lemon juice and sugar to it. Mix well and keep a side.
  • In a pan heat oil and add mustard seeds. When they crackles add curry leaves, cashews, raisins and green chillies, cook for 1 minutes. 
  • Add chopped boiled potato to it and again cook for a minute. 
  • At last add above puffed rice and cook for 1 to 2 minutes only. Mix well. 
  • Transfer Masala Puffed Rice in to serving bowl and garnish with nylon sev, pomegranate seeds and coriander leaves.
Recipe By Naiya Sheth.

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