To make the Kurmura Crunchy Rice Snack vegan, simply ensure that the oil used for shallow frying is plant-based. Additionally, you can replace any dairy-based ingredients with vegan alternatives, although this recipe does not include dairy.

If you don't have semolina, you can use breadcrumbs or chickpea flour as a substitute. For the vegetables, feel free to add grated carrots or peas instead of cabbage and capsicum. You can also adjust the spices according to your taste preferences.

To store leftover Kurmura Crunchy Rice Snack, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them; just make sure to separate layers with parchment paper.

Kurmura Crunchy Rice Snack pairs wonderfully with green chutney and tomato ketchup. You can also try serving it with yogurt dip, tamarind chutney, or a spicy chili sauce for an extra kick!

To make Kurmura Crunchy Rice Snack, mix boiled rice, semolina, and chopped vegetables to form a smooth dough. Shape the dough into small tikkies, then shallow fry them in a pan with oil until they are golden brown on both sides. Enjoy them hot with your favorite dips!