Bhuja-pop mix

Bhuja-pop mix

By
From
Pimp my noodles
Photographer
Jacqui Melville

A great snack, treat or non-stop munch fest... that’s all I’m saying.

Ingredients

Quantity Ingredient
100g egg noodles, cooked according to the packet instructions, cooled and roughly chopped
1 tablespoon rapeseed oil
60g raisins
60g roasted peanuts

Spice mix:

Quantity Ingredient
3 tablespoons ghee
2 teaspoons black mustard seeds
2 teaspoons cumin seeds
2 teaspoons ground coriander
1 teaspoon garam masala
2 teaspoons tumeric
1 teaspoon curry leaves
1 teaspoon sea salt
large pinch chilli flakes

Popcorn:

Quantity Ingredient
1/2 tablespoon rapeseed oil
1 tablespoon ghee
35g popcorn kernels
1/2 tablespoon curry powder
1/2 teaspoon chilli powder
pinch salt

Method

  1. Place the noodles in a 20 cm frying pan with 1 tablespoon oil and allow them to crisp up for about 15–20 minutes. Add the ghee, spices, curry leaves, salt and chilli flakes and allow them to infuse on a medium heat, making sure that they do not burn.
  2. For the popcorn, heat the oil and ghee in a 3-litre saucepan with a tight-fitting lid over a medium-high heat until just before it smokes. Add the popcorn kernels, curry powder, chilli powder and salt immediately and reduce the heat a little. Swirl to cover the kernels with the oil, cover with the lid and cook, shaking the pan occasionally, for 1 minute 45 seconds or until the popping sounds have stopped. Take care at this stage not to burn the curry powder in the ghee – if it has reached smoking point it will become bitter and burnt.
  3. Tip the popcorn into a large wide bowl and add the raisins and peanuts. When the spiced noodles are ready, tip them into the same bowl and mix well. Store in an airtight container for up to 2 weeks.
Tags:
Asian
student
noodles
bowl food
easy
quick
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