Thursday, December 10, 2015

Spicy Seasoned Puffed Rice / Khara Kadle Puri / Khara Pori / Murmura Chiwda

Puffed rice is a puffed grain made from rice. This is one of the most popular street food in India. There are plenty of recipes using this puffed rice. Today I will share one of the most common, tasty snack made out of this puffed rice in all regions of India ie, Spicy Seasoned Puffed Rice / Khara Kadle Puri / Khara Pori / Murmura Chiwda . This is a low calorie snack can be served as a evening snack along with hot tea.

For original recipe click here
Here we go with the recipe...


3-4  cups of puffed rice
1/4 cup ground nuts
1/4 cup putani kadle/ chutney dal
1-2 tsp mustard seeds
25-30 curry leaves
1/2 tsp red chilly powder ( add 1 tsp if you like very spicy)
6-7 cloves of garlic ( add more if you like , but this is optional)
1 tsp of turmeric powder
2-3 dry red chilly split into halves
salt to taste
2-3 tbsp of cooking oil 
1/4 tsp of asafoetida

How To Prepare ?
  • Keep all the ingredients handy. Do not burn the seasoning as preparation of seasoning itself is a important part of this recipe.
  • Dry roast the putani kadle and transfer it to a plate.
  • Heat oil in a big kadai/pan, add mustard seeds and ground nuts to it. Fry till mustard seed pop put and ground nut changes its color. Now add in crushed garlic and fry till raw smell goes off and becomes crisp. [ If you want to make both versions with/without garlic, do not add the garlic at this stage..refer my notes section for more]
  • Now add in curry leaves and dry red chilies. Fry for few secs till curry leaves become crisp. Now add in red chilly powder, turmeric powder, putani kadle and salt to it. Mix it nicely.

  • Without burning the seasoning,Quickly add in puffed rice and mix it really well keeping the flame in low.After entire mixture becomes real crisp, switch off the flame. Store it in a air tight container after it cools down.

checkout who is helping me to keep the things back in place after my photography session ...???

  • I fry crushed garlic along with tsp of oil in a small separate seasoning pan at the end and add it to  half of my spicy kadle pori. That way I make both versions with/without garlic.
  • You can use asafoetida instead of garlic, but garlic really gives a nice aroma to this kadle puri.
  • be careful while adding salt, as puffed rice contains little salt sometimes.
  • Feel free to plus and minus the quantity of  ingredients as per your preference.
Thanks so much for going through my recipe.Kindly get back to me with your comments if you like the recipe :-)

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