Spice up your life with some Wholegrain Puffed Brown Rice Borugulu. A simple street food snack all the way from India to keep you in-flight throughout the day – breakfast, lunch, dinner, and the times in between. It’s the perfect way to add some extra gunpowder to the cereal shot from guns.
3 garlic cloves with the skin on
3 tablespoons cooking oil
1 teaspoon mustard seeds
1 teaspoon cumin
½ teaspoon red chili powder (I used cayenne)
⅛ teaspoon salt (fine crystals)
⅛ teaspoon tumeric
4-5 dried chilies
3 curry leaves
¼ cup dried shredded coconut (desiccated coconut)
¼ cup cashews, roughly chopped
¼ cup peanuts, roughly chopped
4 cups puffed brown rice
Few mint leaves, chopped
1 lime, for serving
- Slightly crush the garlic cloves.
- Heat the oil in a large wok or skillet over medium to medium-hight heat.
- Add in the garlic, mustard seeds, cumin, chili powder, salt, tumeric, dried chilies and curry leaves. Cook for about 1 minute, stirring frequently to make sure the spices are well mixed and evenly coated in the oil, and to prevent the spices from burning.
- Add in the peanuts and cook for 1 minute, stirring frequently.
- Add in the cashews and cook for 2 minutes, stirring frequently. The nuts should be lightly toasted by this point.
- Add in the coconut and cook for 1 minute, stirring frequently.
- Turn the heat to low, and add in the puffed rice. Cook for about 3-5 minutes, stirring frequently to coat the puffed rice with the oil and spices.
- Allow to cool. At this point, this spicy puffed rice can be saved in an airtight container at room temperature for several days.
- When serving, garnish with mint leaves and grate some lime zest over it. Serve with a slice of lime, to be squeezed right before eating (so it does not make it soggy).