Kara Pori, indischer Snack aus Puffreis

Zutaten

• 2 tablespoons cooking oil (see notes)
• 1/4 cup peanuts
• 2 tablespoons pottukadalai ((roasted chana dal))
• 2 to 3 garlic cloves (sliced thinly lengthwise)
• 2 dried red chillies (crushed)
• 1 sprig curry leaves
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder ( or sambar powder)
• 3 cups puffed rice
• salt to taste

Zubereitung

1. 1

   heat oil: Heat cooking oil in a thick-bottomed deep saucepot or kadai on a medium flame.

2. 2

   fry: Add the peanuts and fry until you hear a popping sound. Keep sauteing so they cook evenly without getting burnt.

3. 3

   fry: Next, add roasted chana dal (pottukadalai) and fry until they turn golden. Reduce the flame to low and move the contents to one side of the pan.

4. 4

   fry: Add the sliced garlic cloves and saute until they turn golden. Next, add the crushed dried red chillies and curry leaves and fry them for a few seconds.

5. 5

   season: If the pan is really hot, you may switch it off and cook on the residue heat. Else make sure the flame is low. This is to ensure the spice powders don't get burnt. Stir in the turmeric powder and red chilli powder or sambar powder.

6. 6

   fold: Lastly, fold in the puffed rice (pori/ murmura) with a pinch of salt. Mix until all the puffed rice is coated with the spice and becomes crispier.

7. 7

   serve: Switch off and transfer the content into a large platter to cool. Serve with evening chai.

8. 8

   Store in an airtight container for up to 3 to 5 days.