15 mins Puffed Rice Snack - Sev Mamra
Prep time
Cook time
Total time
Under 15 mins puffed rice mix with peanuts and crispy curry leaves! Perfect tea time snack!
Serves: 4
  • 4 cups puffed rice
  • ½ cup unsalted raw peanuts
  • 2 tbsp ghee or olive oil or any other cooking oil
  • 1 tsp mustard seeds
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 15-20 curry leaves
  1. Preheat oven to 400F.
  2. Mean while Heat oil in a deep pot on medium-low heat. Add peanuts and saute them for 2-5 minutes until crispy.
  3. While peanuts are getting crispy, place the puffed rice in a baking tray and pop it in the oven for 4 minutes. Stir the puffed rice around at about 2 minutes.
  4. Take out the peanuts in a bowl leaving the remaining oil in the pot only.
  5. To that leftover hot oil, add mustard seeds. Make sure the gas is on medium-low. Once mustard seeds start to pop, take the pot off the gas. Add salt, red chilli, turmeric powder. Bring it back to the stove at low heat. Add curry leaves and cook the spices for few seconds making sure they don't burn. Add peanuts and puffed rice. Turn off the gas and keep stirring it until all the puffed rice gets coated with the spice mix.
  6. Let it cool and then store in an airtight container. It stays good for upto a month.
If you are allergic to peanuts or you simply don't like them, you can use cashews or almonds.
You can play around with the seasoning too.
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/15-mins-puffed-rice-snack-sev-mamra/