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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Spicy Puffed Rice Snack Mix

Masala Murmura

(42 reviews)
"

This snack reminds me of the bustling streets of Mumbai, where vendors expertly mix these ingredients into little cones of crispy delight. A perfect companion to a hot cup of chai!

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Spicy Puffed Rice Snack Mix
Prep time:10 mins
Cook time:15 mins
Total time:25 mins

Protein

5g

Carbs

24g

Fat

8g

Calories

180 kcal

Servings:
6
VeganGluten Free

Ingredients

puffed rice4 cups
raw peanuts0.50 cup
curry leaves10
(fresh)
salt0.75 tsp
(or to taste)
sugar0.50 tsp
oil2 tbsp
(vegetable or peanut oil)

Spices

mustard seeds1 tsp
turmeric powder0.50 tsp
red chili powder1 tsp

Directions

Roast the Peanuts

  1. Heat a large pan over medium heat. Add the raw peanuts and roast them until golden brown, about 5–6 minutes, stirring frequently to prevent burning.
  2. Remove the peanuts from the pan and set them aside.

Prepare the Spice Mix

  1. In the same pan, heat oil over medium heat. Add the mustard seeds and let them sputter for about 30 seconds.
  2. Add the curry leaves and sauté for another 30 seconds until they are crisp.
Chef's tip: Be cautious as the curry leaves might splatter when they hit the hot oil.

Mix and Flavor

  1. Add turmeric powder, red chili powder, salt, and sugar to the pan. Stir for about 30 seconds to combine the spices without burning them.
  2. Add the puffed rice and roasted peanuts back into the pan. Toss everything gently to ensure the puffed rice is coated evenly with the spicy mixture.
  3. Continue to mix and roast for about 3–4 minutes until the puffed rice is crisp and well-flavored.

Cool and Store

  1. Remove from heat and let it cool completely before storing in an airtight container.
  2. Serve as a tea-time snack or enjoy as a light munch any time of the day.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.