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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a pan and add oil.
When the oil becomes hot, add crushed garlic and sauté until it turns light brown.
Add dried red chili and sauté for 30 seconds.
Turn the flame to low and add curry leaves, turmeric powder, and salt. Mix for a few seconds.
Add puffed rice to the pan and turn the flame to medium.
Mix everything for 1 minute until the puffed rice is crispy and well-coated with the spices.
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Ensure the garlic is sautéed until light brown for a rich flavor.
Adjust the quantity of dried chili based on your spice preference.
Serve immediately to retain the crispiness of the puffed rice.
Can I add other ingredients to this recipe?
Yes, you can add chopped onions, peanuts, tomatoes, or coriander leaves just before serving for added freshness and flavor.
How do I store leftover masala puffed rice?
Store it in an airtight container to maintain its crispiness. Consume within a day for the best taste.
Can I make this recipe oil-free?
Yes, you can dry roast the spices instead of sautéing them in oil, but the flavor might differ slightly.
What type of puffed rice should I use?
Use plain puffed rice available in Indian grocery stores for the best results.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as it uses puffed rice and spices.
