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Spicy Crisp Puffed Rice Nibbles
These savory puffed rice nibbles transform a simple pantry staple into an irresistible Indian-inspired snack. The mixture combines light murmura with crunchy roasted peanuts and cashews for a deeply satisfying texture. Fresh green chilies and whole brown mustard seeds provide a bright, warming heat that builds with every handful. It is a perfect quick bite to serve alongside afternoon tea or to keep on hand for casual entertaining.
Ingredients
- 3 tablespoons olive or peanut oil
- ½ teaspoon whole brown mustard seeds
- 1–2 fresh hot green chilies, cut into fine rings
- 6–7 fresh curry leaves, or Thai basil or small basil leaves, lightly crushed in your hand
- ¼ cup raw cashews (this is a good opportunity to buy cashew halves or broken cashews)
- ¼ cup raw peanuts (red skins on or off)
- 4 cups puffed rice (murmura)
- ½ teaspoon salt
- ¼ teaspoon nice red chili powder, if needed
- 1 teaspoon fine sugar
Instructions
- 1Heat the oil in a wok or large frying pan over medium heat. Once the oil is hot, stir in the whole brown mustard seeds.
- 2Wait a few seconds for the mustard seeds to pop, then carefully add the sliced green chilies and crushed curry leaves.
- 3Fry the mixture for about a minute until the chilies and leaves dry out slightly. Toss in the raw cashews and peanuts, stirring briskly until the nuts turn a light golden color.
- 4Pour in the puffed rice and fry for one minute while stirring constantly. Season the mixture with the salt, red chili powder, and fine sugar, mixing thoroughly before turning off the heat.
- 5Allow the snack mix to cool completely in the pan. Transfer the finished nibbles to an airtight container to maintain their crisp texture.