Heena's Kitchen Diaries: Masala Mamra | Spiced Indian RicePuffs

Masala Mamra OR call it Indian Spiced Savory Rice Puffs a popular Indian snack, anytime munch-on. Call it puffed rice savory cereal. We have it with our morning tea, mid morning snack or with afternoon teatime or in between snacking too during the day.

After my favorite childhood snack Masala Jowar Dhani , Masala Mamra or say spiced rice puffs is my another snacking favorite. Masala Mamra is lite, filling, an easy snack to carry in tiffins or on picnics. My mom also calls it a NO-FUSS snack as people of all ages like it. I fondly remember my brother eating away all the peanuts out of it first and then asking of more saying he never got them. And sometimes he would even grab from my bowl too. And my Dad was a fan of the extra fried crisp coconut flakes in it.

We all have fond childhood memories of snacking Mamra / Rice puffs, isn't it ?

Snack this with your morning tea/coffee , mid morning snack , any time munch-on , afternoon tea/coffee break . It makes a great tiffin snack too for both kids and adults , Picnic carry-on snack easy and lite.

INGREDIENTS

Dry spice masala mix : ( use as required )

asafoetadia - a pinch

turmeric powder - 1/2 tsp

red chilli powder - 1 tsp

coriander cumin powder - 1 tsp

amchur powder - 1 tsp ( for tanginess )

salt

*(I like to mix all dry spice masala ingredients together in a bowl and then add it to the final mix to get an equal taste of all)

To the wok

ghee / oil - as required

curry leaves - 10

green chilli - 1 ( optional )

slivered coconut flakes - 1/2 cup

groundnuts - 1/2 cup

dry black skinned chickpeas - 1/2 cup

Mamra / rice puffs (any variety)- 500 gm

salt

* (Oil and salt are added in intervals to the dry spice masala and the mamra - as required )

PS - This recipe is very generous. You can totally add in or omit any ingredients as per your choice. This is the way I now make it as I like it spicy and masaledaar.

My Mom used to do just Step 5 only with minimal or no-spice when we were toddlers and roast in ghee instead of oil. That too tastes yumm...

This recipe is an Instant One Pot Recipe, a great Tea-time or anytime snack, kids love it and can be given as a tiffin snack too, stays good for weeks and is an easy Homemade snack on-the-go option too. A evergreen snack for any season.

PROCEDURE

Assemble all the ingredients handy before starting. Firstly, I like to mix all dry masala ingredients together in a bowl and keep it ready to add to the final mix at the very end.

Do deseed the chilli to reduce the hotness. OR you can omit adding the green chilli.

Heat a nonstick wok, add oil, roast curry leaves, coconut flakes and green chilli till crisp and all the moisture of the green chilli is evaporated. Take out when done.

To the same wok add dry black skinned chickpeas, roast until crisp and golden. Add groundnuts, roast in the same manner until golden and crisp. I add each individually as the roasting time of groundnuts is more than the chickpeas and to ensure they are roasted properly.

Mix all the roasted ingredients together and spice them with the dry masala mix prepared in Step 1 and mix well to get all the masala flavors in.

Take more oil in the wok if needed. Add a pinch of asafoetadia and turmeric powder and add in the raw mamra / rice puffs and mix well so that all the mamra is coated properly, add required salt to the mamra. Roast the mamra on a medium low OR a very low flame and mix frequently at intervals to avoid burning or sticking to the pan.

I like to close the lid and shake the wok instead of stiring with gloves on, as the wok is too full to mix properly. Do the same every time I need to stir and then uncover and let it cook till it sounds crunchy and crispy. Try breaking 1 mamra with fingers it should sound crisp. This ensures doneness.

Take the mamra out in a clean, dry storage container, check the taste. Add in the other spiced nuts to the mamra and mix well. Do add remaining Dry spice masala if needed.

* If extra store the remaining for later use.

Let the Masala Mamra cool completely before closing the lid.

Store in an airtight container in a clean dry space. Make in small batches and enjoy snaking. It can stay good for weeks if properly stored. Use a clean dry spoon each time to maintain the crispiness.