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Category: Starters and finger foods
Serving: 5-6
Preparation: 20 minutes
 

Perhaps there is one form or an another of puffed rice snack that is so popular in India. Vists to the markets used to finish with a street food snack. Amchi (Our) Mumbai has its own version of Bhel Puri, Girmit( with a cooked onion paste in Dharwad, Bengal's Famous Jhal Muri with a mesmerizing fragrance of mustard oil and coconut shavings.

All of these snacks will have some things in common puffed rice, sev, roasted, fried or spiced peanuts and a few other goodies and an Umami rich chutney that brings them all together. Tamarind, onion, chilli, shallots etc... last but not the least a splash of lime... Voila!

Masal pori is a Tamil version, this recipe has been adapted from Udumalpet Chettiar Kadai a stall that has been doing this for four generations. The chutney is a mix of shallots and green chilies, that packs a punch and the waft of fresh coconut oil and turmeric adds to the freshness.

Here is a quick video for you to follow
https://www.facebook.com/photo.php?v=525628424204687&set=vb.215375431896...

Ingredients

puffed rice (pori/ bhel)- 500g
coconut oil (preferably) or sunflower oil- 2 tbsp
turmeric powder- 2 tsp
curry leaves- a handful
salt- to taste

For the Chutney

Shallots peeled- 10-15 cloves
green chilies- 3 whole
gingelly oil (raw sesame oil)- 2 tsp
Salt - to taste

For the Garnish
Roasted Whole peanuts
South Indian Mixture (Snack)
fresh lime- 2-3 halves

Method

1. Heat two tablespoons of cocnut oil in a kadai, add the turmeric powder, onc it starts to foam add the puffed rice and mix well to coat evenly. Set aside in a mixing bowl.
2. Add a touch of oil in the same kadai and fry the curry leaves till crisp and set aside.
3. Continue adding the peanuts and roast them for 10 -15 minutes.
4. Allow all the ingredients to cool to room temperature.

For the Chutney
5. Place the shallots and green chilies in a blender and blend them to a smooth paste add a touch of gingelly oil (raw sesame oil) and keep aside.

Tip : Add salt right before mixing,the salt will make the chutney watery, as it pulls out the moisture from the shallots.

Place all dry ingredients in a bowl, sprinkle salt and mix, add the chutney and make sure it coats well. A splash of lime and toss. Place in paper cones, top with crunchy peanuts, mixture and crisp curry leaves and enjoy!

Serving Ideas

A perfect monsoon snack, a tiny glass of cutting chai shows you the doors to heaven!

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