Popped mamra

Name: Popped mamra
Cuisine: Indian
Ingredients: 1 teaspoon coconut or other oil; 1 teaspoon coconut or other oil; ½ teaspoon mustard seeds; 100 g (3½ oz/4 cups) mamra puffed rice; ½ teaspoon Himalayan salt or sea salt; ½ teaspoon Himalayan salt or sea salt; pinch of ground turmeric

Preparation info

Makes
1 jar

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

This popped rice makes a good snack, and is an essential component of bhel, the wonderfully crunchy, sweet and tangy Indian street food. I’ve created my own easier and healthier version of bhel – see Quinoa Bhel.

Ingredients

1 teaspoon coconut or other oil
½ teaspoon mustard seeds
100

Asia
India
Snack
Vegan
Gluten-free

Method

Melt the coconut oil in a saucepan on a low heat, then add the mustard seeds. Let the seeds pop, then add the mamra puffed rice, salt and turmeric. Mix together and keep stirring over the heat for 6-8 minutes. Let it cool down completely and then transfer to an airtight container. This will stay fresh and crispy for around 10-14 days.