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A crunchy, aromatic snack from the valleys of Kashmir. Puffed rice is tossed in a fragrant blend of spices like fennel and ginger, with the richness of mustard oil and crunchy walnuts. A perfect tea-time snack ready in minutes.
First, check the crispness of your puffed rice. If it feels slightly soft, dry roast it in a large, heavy-bottomed pan (kadai) on low heat for 2-3 minutes, stirring continuously until it's light and crunchy. Transfer to a large mixing bowl and set aside.
In the same pan, heat the mustard oil on medium-high heat. Allow it to heat until it just begins to smoke lightly, which takes about 1-2 minutes. This step is crucial to mellow its pungent flavor.
Immediately reduce the heat to low. Carefully add the chopped walnuts and almonds to the hot oil. Sauté for 1-2 minutes, stirring constantly, until they turn a light golden brown and become fragrant. Do not let them burn.
Keeping the heat on the lowest setting, add the asafoetida, turmeric powder, Kashmiri red chili powder, fennel powder, and dry ginger powder. Stir the spices into the oil and nuts for just 20-30 seconds until they release their aroma. This quick 'tempering' prevents them from burning.
Turn off the heat completely. Immediately pour the entire spiced oil and nut mixture over the puffed rice in the mixing bowl. Sprinkle the salt over the top.
Using a large spatula or two spoons, gently but thoroughly toss everything together. Ensure every grain of puffed rice is evenly coated with the vibrant yellow spice mix.
Spread the mixture on a large tray or plate and let it cool completely to room temperature. It will become perfectly crisp as it cools. Once cooled, transfer it to a clean, dry, airtight container to store.
A crunchy, aromatic snack from the valleys of Kashmir. Puffed rice is tossed in a fragrant blend of spices like fennel and ginger, with the richness of mustard oil and crunchy walnuts. A perfect tea-time snack ready in minutes.
This kashmiri recipe takes 15 minutes to prepare and yields 4 servings. At 277.66 calories per serving with 4.89g of protein, it's a beginner-friendly recipe perfect for snack.
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Toss in a handful of roasted peanuts, cashews, or roasted chana dal (split chickpeas) along with the walnuts and almonds for extra crunch and protein.
Include a tablespoon of pumpkin seeds or sunflower seeds, adding them with the nuts to toast.
For a sweet and savory twist, add 2 tablespoons of raisins or dried cranberries to the mixture after turning off the heat.
Add a teaspoon of amchur (dry mango powder) for a tangy note or a pinch of black salt (kala namak) for a unique flavor profile.
Walnuts, almonds, and mustard oil are excellent sources of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart and brain health.
The blend of traditional spices like asafoetida (hing), dry ginger (sonth), and fennel (saunf) is known to aid digestion, reduce bloating, and improve overall gut health.
Spices like turmeric, containing curcumin, and ginger, containing gingerol, are powerful natural anti-inflammatory agents that can help reduce inflammation in the body.
Puffed rice is a light carbohydrate that provides quick energy without feeling heavy, making this an ideal snack to beat midday slumps.
One serving of approximately 1.5 cups contains around 205 calories. This is an estimate and can vary based on the specific ingredients and quantities used.
Yes, it can be a healthy snack in moderation. Puffed rice is low in calories, and the nuts provide healthy fats, protein, and fiber. The spices like turmeric and ginger offer anti-inflammatory benefits. The use of mustard oil also contributes healthy monounsaturated fats.
While you can use other neutral oils like sunflower or canola oil, mustard oil is highly recommended as it provides the signature pungent and authentic flavor of this Kashmiri snack. If you use another oil, the taste will be significantly different.
When stored in a completely airtight container at room temperature, this spiced puffed rice will stay fresh and crunchy for up to two weeks.
Sogginess is usually caused by moisture. This can happen if the puffed rice wasn't crisp to begin with, if the snack wasn't cooled completely before storing, or if the storage container was not airtight.
This recipe goes great with these complete meals
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
