Masala Pori

Any time of the day, when you get onto an electric train in Chennai you would spot at least one person selling out packets of masala pori. Puffed rice tossed in turmeric along with spices packed up for just two rupees, forms such an amazing snack. I must confess that I had never tried the chips or the masala pori not even once in all the years I had travelled on the Chennai electric trains. I had a thing for trying outside food in those days. Few times though, I had tried making it at home and left it at that. Couple of years back, I revived my love for masala pori recipe and had been making it quite regularly ever since. It's fairly low calorized compared to other tempting snack ideas but at the same time quite tasty.

Do you feel like munching something during the evening, especially something spicy after returning back from work?! Well, I do. A bowl of plain pori/puffed rice comes to my rescue on most days. And on days when I feel like indulging, I make a bowl of masala pori and its crunch-munch time for the next twenty mins 😀 I use crushed garlic pods along with the skin and lots of curry leaves that bring a burst of flavors to the pori/puffed rice. For a twist, I add my MIL's special sambar powder and that adds a punch to the pori too. With just a teaspoon of oil, you will end up having a big bowl of snack that is quite tasty and filling too! 🙂

To make Masala Pori

Serves - 2

Time to prepare - 10 mins

What I used -

• Pori/Puffed Rice, one bowlful (enough for two people)
• Garlic Pods, 10
• Curry Leaves, a few
• Peanuts, a handful
• Sambar Powder, 1 or 2 teaspoon (adjust as req)
• Turmeric Powder, ½ tsp
• Salt, as required
• Oil, 1 tsp

How I made -

1. Crush garlic pods without removing the skin and keep aside.
2. In a heavy bottomed kadai, heat oil. Add peanuts and fry until half cooked. Add curry leaves and crushed garlic pods. Fry until garlic and peanuts are fried.
3. Add turmeric powder, sambar powder and salt. Mix well. Reduce the flame to low.
4. Quickly add the puffed rice and stir well. The masala should be well coated to the puffed rice. Remove it from the heat. Pour the contents into a deep container ( a plastic storage container works well) and give a thorough mix while the mixture is still hot.
5. Serve with coffee/tea.

Note: if using salted puffed rice, adjust the quantity of salt accordingly. The time between the addition of masala powders and puffed rice should be very minimal, else the masala powders may get burned. Do not close the lid of the plastic container containing the masala pori when it's still hot - it can make the puffed rice soggy. Keep it opened until it cools down and then place the lid. Stays fresh for a couple of days, but mostly there won't be leftovers 🙂