Puffed Mustard Seeds

Preparation info

  • Difficulty


  • Makes

    50 g

Appears in


  • 50 g ( oz) mustard seeds
  • 1 litre (35 fl oz/4 cups) vegetable oil
  • 2 g (1/10 oz) fine sea salt


Bring 2 litres (70 fl oz/8 cups) of salted water to the boil in a saucepan over high heat. Add the mustard seeds and cook for 35–40 minutes. Drain the seeds and refresh under cold water, then drain well in a sieve. Spread the mustard seeds out on a dehydrator tray in a food dehydrator and dehydrate at 55°C (130°F) for 6–8 hours.

Pour the vegetable oil into a deep heavy-based saucepan, no more than one-third full, then heat to 190–200°C (375–400°F). Lower a fine sieve into the oil, add in a quarter of the seeds and move the sieve slightly so that the seeds separate. Fry for 4–5 seconds, until the seeds puff up. Transfer onto paper towel and season the hot mustard seeds. Repeat with the remaining seeds. Leave to cool and then transfer to a container until required.