This is a light and tasty snack for the times when your mouth feels jobless (this is a direct translation of the Tamil phrase "vaai chumma irukuthu") and wants something to munch on.
Ingredients
Puffed rice (pori) 6-8 cups
12 big cloves garlic, crushed
1/2 cup peanuts, roasted without oil
1/2 cup fried gram (pottukadalai), roasted without oil
1/2 tsp turmeric
4 sprigs of curry leaves
12 dried red chillis, broken (do not discard the seeds)
Oil
Salt to taste
Method
1. Place a big pan on medium heat and add just enough oil to roast the red chilis and garlic.
2. Add the chilis and garlic and fry lightly till the garlic just begins to change color.
3. Add in the curry leaves and continue frying till the curry leaves turn crisp (do not let the garlic burn).
4. Add in salt, fried gram and peanuts. Mix well.
5. Add in the turmeric and fry for a couple of seconds (be careful, turmeric burns easily and tastes bitter when burnt).
6. Immediately start adding in the puffed rice a little at a time, mixing well after each addition.
7. When all the puffed rice has been added in, stirring every minute or so, continue heating on medium till the puffed rice has turned crispy and is coated well with the turmeric (you should be able to see the yellow tinge).
8. Adjust for salt.
9. Cool completely and store in an air-tight container. It will stay crisp for a couple of days.
Masala pori (spicy puffed rice)
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| Masala Pori |
Ingredients
Puffed rice (pori) 6-8 cups
12 big cloves garlic, crushed
1/2 cup peanuts, roasted without oil
1/2 cup fried gram (pottukadalai), roasted without oil
1/2 tsp turmeric
4 sprigs of curry leaves
12 dried red chillis, broken (do not discard the seeds)
Oil
Salt to taste
Method
1. Place a big pan on medium heat and add just enough oil to roast the red chilis and garlic.
2. Add the chilis and garlic and fry lightly till the garlic just begins to change color.
3. Add in the curry leaves and continue frying till the curry leaves turn crisp (do not let the garlic burn).
4. Add in salt, fried gram and peanuts. Mix well.
5. Add in the turmeric and fry for a couple of seconds (be careful, turmeric burns easily and tastes bitter when burnt).
6. Immediately start adding in the puffed rice a little at a time, mixing well after each addition.
7. When all the puffed rice has been added in, stirring every minute or so, continue heating on medium till the puffed rice has turned crispy and is coated well with the turmeric (you should be able to see the yellow tinge).
8. Adjust for salt.
9. Cool completely and store in an air-tight container. It will stay crisp for a couple of days.
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