How to prepare masala puffed rice?
MASALA PUFFED RICE PREPARING
Ingredients:
Preparing Method:
Peel and finely chop the onion. Wash and finely chop the tomato. Remove stems, wash and finely chop the green chillies. Clean, wash the finely chop the cilantro leaves. Add few tablespoons of water to the besan and mix well without any lumps. Keep it aside as a thickening agent.
Heat oil in a pan, add cloves, cinnamon, star anise and red chillies. Fry for few seconds or until aromatic, add chopped onion. Fry till onion turns translucent. Cool all the ingredients to room temperature and grind them into fine paste adding enough water. Heat a sauce pot on medium flame, add cooked yellow, and ground masala paste and salt.
Add quarter cup of water and boil for 5-10 minutes. Stir in a besan mixture and cook for a minute or two. Remove for heat and cool the masala mixture and cook for a minute or two. Remove from heat and cool masala mixture in room temperature. In a mixing bowl, add puffed rice, chopped onion, tomatoes, green chillies, cilantro, lemon juice, roasted peanuts and masala mixture.
Mix everything together with hands while lightly squeezing the puffed rice. Instantly serve masala puffed rice mixture at chaat.
Ingredients:
- Puffed rice
- Onion
- Tomato
- Green chillies
- Cilantro
- Coriander leaves
- Lemon juice
- Roasted peanuts
- salt
- Cooked yellow peas
- Cloves
- Cinnamom
- Star anise
- Whole Red chillies
- Onion
- Besan / Gram flour
- Salt
- Oil
Preparing Method:
Peel and finely chop the onion. Wash and finely chop the tomato. Remove stems, wash and finely chop the green chillies. Clean, wash the finely chop the cilantro leaves. Add few tablespoons of water to the besan and mix well without any lumps. Keep it aside as a thickening agent.
Heat oil in a pan, add cloves, cinnamon, star anise and red chillies. Fry for few seconds or until aromatic, add chopped onion. Fry till onion turns translucent. Cool all the ingredients to room temperature and grind them into fine paste adding enough water. Heat a sauce pot on medium flame, add cooked yellow, and ground masala paste and salt.
Add quarter cup of water and boil for 5-10 minutes. Stir in a besan mixture and cook for a minute or two. Remove for heat and cool the masala mixture and cook for a minute or two. Remove from heat and cool masala mixture in room temperature. In a mixing bowl, add puffed rice, chopped onion, tomatoes, green chillies, cilantro, lemon juice, roasted peanuts and masala mixture.
Mix everything together with hands while lightly squeezing the puffed rice. Instantly serve masala puffed rice mixture at chaat.
Tags: Masala puffed rice, How to prepare masala puffed rice, Puffed rice, North side snacks
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