Bhuteko Chiura (Spiced Puffed Rice)

Instructions

1. 1Place a 30.48 cm skillet or wok over medium heat. Add the 2 tablespoons of mustard oil and heat it until it shimmers, which should take about 1-2 minutes.
2. 2Carefully add the 10-12 leaves of curry leaves to the hot oil. Let them sizzle and become fragrant, which will take about 15-30 seconds. Be cautious as they may splutter.
3. 3Add the 1 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt to the pan. Stir constantly for 30 seconds until the spices are fragrant.
4. 4Add the 4 cups of puffed rice to the pan. Gently stir and toss the puffed rice to ensure it is evenly coated with the spice mixture.
5. 5Continue to cook the puffed rice for 5-7 minutes over medium heat, stirring continuously. You will know it is ready when it feels very crisp to the touch and makes a crackling sound.
6. 6Add the 1/2 cup of roasted peanuts and the 1/4 cup of roasted chickpeas to the pan. Mix everything together well for about 1 minute to combine.
7. 7Remove the pan from the heat. Allow the Bhuteko Chiura to cool completely in the pan before serving or storing. This cooling process is important for achieving the final crisp texture.

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