Thursday, July 11, 2013

Roasted Kurmure (Puffed Rice) Snack


This is a great snack item to have on hand for between-meal hunger pangs. It is easy to prep, tasty, low cal and has a good shelf life.

Here's how I make it:

1/2 lb puffed rice (available in Indian grocery stores)
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp badishoap seeds (fennel seeds)
pinch of asafoetida (hing)
few curry leaves - torn
Handful of nuts - cashew and peanuts
Seasonings - salt, sugar, little turmeric pwd, red chilli pwd, cumin pwd, coriander pwd, amchoor pwd, methkut pwd, badishoap pwd, goda masala pwd

Make the tempering by heating the oil in a large wok (use the largest and flatten wok you have). Drop the mustard seeds, after they stop spluttering add the cumin seeds, hing, badishoap seeds and curry leaves. Fry 2-3 mins. Add the nuts and fry another 2-3 mins. In the meanwhile mix all the seasoning items in a little bowl. Add this mix to the oil. Fry 1-2 mins on low heat. Add the puffed rice (kurmure). Mix well so they are coated with the seasonings. Roast on low heat for 10-15 mins, stirring frequently so that all the kurmure get crispened up.

It is important to keep the cooking area and utensils absolutely dry when making this roasted kurmure. When the kurmure cools to room temperature, transfer to a container with a tight-fitting lid.

This snack can be eaten as is or garnished with a variety of items per your taste for an instant chaat or dry bhel. In the picture below, I have added chopped red onion, chopped cilantro, thawed frozen corn and sprouted moong. Other good choices would be - chopped tomatoes, chopped boiled potatoes, pinch of chaat masala, shev, dash of lemon juice...choices are really endless.

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