Spiced puffed rice

Spiced puffed rice

By
From
Posh Rice
Serves
6–8 as a snack
Prep
15 mins

Like a far superior version of Bombay mix, this moreish snack would traditionally be served with tea like chai masala. Get the ingredients ready and weighed out before you start cooking.

Ingredients

Quantity Ingredient
1 heaped tablespoon coconut oil
1 1/2 teaspoon black mustard seeds
1 teaspoon fennel seeds
50g peanuts, skin on
4 garlic cloves, peeled and bashed
15 fresh curry leaves
25g pumpkin seeds
3/4 teaspoon turmeric
1/4-1/2 teaspoon hot chilli powder
1/8 teaspoon asafoetida
3/4 teaspoon salt
50g raisins (use golden raisins if you can)
50g coconut flakes
75g puffed brown rice

Method

  1. Heat the oil in a wok over a medium–high heat. Add the mustard seeds, fennel seeds, peanuts and garlic and cook for 1 –2 minutes, stirring until golden. Throw in the curry leaves and pumpkin seeds and let them sizzle until the pumpkin seeds start to pop. Add the spices and salt and stir for a few seconds, then tip in the raisins and coconut flakes and stir for a further 1 minute, or until browned.
  2. Turn down the heat and add the puffed rice. Stir to coat well, then transfer to a bowl and allow to cool. Keep for up to one week in an airtight container.
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