Puffed Rice/Roasted Masala Puffed Rice Recipe
Puffed rice may not be a known name to many as it is better known as kurmura, kumra, and mamra. It is majorly used in making bhel or bhel puri. I have seen at many places especially on roadside chaat stalls they do not roast puffed rice before making bhel. But I find roasted kurmura bhel far better than the one prepared from raw mamra.
Kurmura can also be used to prepare delicious kurmura ladoo. It is prepared in winters and is a crunchy, mild sweet munching snacks that kids would definately love. You can also make chivda by adding Tikha gathiyas and fried makai poha to it.
coming back to the recipe make sure you use a heavy bottom pan while roasting. And do not increase the flame or it will stick to the bottom and will leave burnt smell to the whole lot.
Very low on calories and a good source of iron.
Puffed rice is very low on calories and very easily digestible. If you are feeling unwell and not feeling like eating any thing try this roasted masala puffed rice. Its a quick tea time snack and even sukha bhel can be prepared instantly from this.
However it is little tricky to roast this puffed rice. Kurmura are very thin so make sure you keep flame slow through out the roasting process. Stir constantly to make sure they do not stick to the bottom. If you see one or two kurmura turning black try to remove it while stirring as it gives burnt smell to the whole lot. You can switch off the gas in between if you feel it is getting hot enough to burn puffed rice. It will take around 3-5 minutes for puffed rice to get crispy so keep stirring it on low flame. Here I have added home made sev but you readily get it in the market these days.