Crispy Puffed Rice Recipe

A nourishing and tasty alternative to popcorn and chips.

Divya Alter is a Bulgarian yogini with a vast knowledge of the ancient Ayurvedic diet—a well-being system based on the balance between mind, body, and spirit. In her book, What to Eat for How You Feel, she shares her wealth of knowledge on the benefits of this wellness plan and offers personalized variations of recipes based on how you are feeling—mind, body and spirit. This book also provides menu suggestions for optimizing energy, along with 100 seasonal vegetarian recipes.

For those of you feeling a bit peckish and in need of a healthy crunchy snack (that isn’t celery), Divya Alter’s Crispy Puffed Rice recipe is a perfect choice. Make up a batch as it keeps for a week. It even works as a quick on the go breakfast. The masala spice blend that accompanies this recipe can be made ahead and used on other dishes for a punch of flavor. Happy snacking!



Serves 4 to 6
Gluten Free, Dairy Free
5 Minutes to Cook

Crispy Puffed Rice Recipe

Light, dry, crunchy—eat Crispy Puffed Rice for breakfast or munch on it as a light snack. It is a nourishing and tasty alternative to popcorn. You can use any kind of puffed rice for this recipe, from the variety sold in Indian grocery stores to the different brands available in supermarkets and health food stores. White puffed rice is easier to digest.

1 tablespoon ghee or sesame oil
½ teaspoon black mustard seeds
6 curry leaves
1 green Thai chile, seeded and minced
½ teaspoon Energizing Masala
½ teaspoon ground turmeric
¼ teaspoon salt
4 cups plain puffed rice
Small handful of chopped pistachios, pecans, walnuts, cashews, whole or slivered almonds (or any combination)
¼ cup dried cranberries
2 tablespoons raisins

1. In a wok or a sauté pan, heat the ghee over medium-high heat and add the mustard seeds. When the seeds begin to pop, add the curry leaves and chile and toast for a few seconds to crisp them; add the Energizing Masala, turmeric, salt, puffed rice, and nuts.

2. Stir-fry for 4 to 5 minutes, until the puffed rice absorbs the spices and becomes crispy; turn off the heat and add the dried cranberries and raisins. Mix well and serve warm or at room temperature.

3. Once the crispy rice cools down, store it in an airtight container, where it will keep for up to a week (it will lose its crispiness if it is not covered).



1 tablespoon coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon cumin seeds
1 teaspoon ajwain seeds
½ teaspoon powdered ginger
½ teaspoon ground turmeric
¼ teaspoon black peppercorns
¼ teaspoon cinnamon granules or crushed cinnamon bark
¼ teaspoon black cardamom seeds (from 1 or 2 pods)
¼ teaspoon salt

Place all the ingredients in an electric grinder or spice mill and grind to a fine powder. Store in an airtight jar away from the light.

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