Name: Spicy Puffed Rice Snack
Yield: Makes about 3 cups rice snack
Cuisine: India
Ingredients: Pinch of anise seed; ½ teaspoon cayenne pepper; ¼ cup grated unsweetened fresh, frozen, or dried coconut; ¼ teaspoon turmeric; ½ teaspoon salt; 3 tablespoons fresh lime juice; 1 teaspoon mustard oil or peanut oil; ½ teaspoon cumin seed; ½ teaspoon mustard seed; 1 small plum tomato, finely chopped; 2 jalapeño chiles, seeded and finely chopped; ¼ teaspoon nigella seed; 1 large shallot, finely chopped; 2 cups puffed rice; ½ cup finely chopped European cucumber

Preparation info

Makes about
3 cups
rice snack

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

This easily assembled snack food has only one problem: it’s so delicious that you and your guests will go through piles of it. It is traditional in Bengal, eaten in handfuls from a large bowl. It has complex flavor as well as fresh crunch from the combination of spicing and finely chopped tomato and cucumber. The puffed rice—available at South Asian grocery stores, sold in large cellophane bags—helps all the flavors blend.

Murree is traditionally flavored with jannachur