15 mins Puffed Rice Snack - Sev Mamra
Cook time
Total time
Under 15 mins puffed rice mix with peanuts and crispy curry leaves! Perfect tea time snack!
  • 6 cups puffed rice
  • ½ cup unsalted raw peanuts
  • ½ cup neutral flavor cooking oil for frying peanuts
  • 1.5 tsp mustard seeds (rai)
  • Salt to taste
  • ½ tsp red chilli powder
  • 1-2 tsp turmeric powder
  • 15-20 curry leaves
  1. Preheat oven to 350 F.
  2. Place the puffed rice in a baking tray and pop it in the oven for 10 minutes. Take it out in 10 minutes and stir red chili powder to it. Keep it aside.
  3. While puffed rice is in the oven, heat oil in a deep pot on medium-low heat. Add peanuts and saute them for 2-5 minutes until crispy by stirring them constantly.
  4. Take out the peanuts in a plate lined with paper towel leaving the remaining oil in the pot only. Add the peanuts to the puffed rice.
  5. From that leftover oil just keep around 2 tbsp oil and transfer the remaining oil in a jar for later use.Once oil is hot, add mustard seeds. Make sure the gas is on medium-low. Once mustard seeds start to pop. Add curry leaves and once they start to crackle, add salt, turmeric powder.Cook the spices for few seconds making sure they don't burn. Add this spice mix to puffed rice 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 up to 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 https://www.naivecookcooks.com/15-mins-puffed-rice-snack-sev-mamra/