Ingredients
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200 gm kurmura (puffed rice)
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2 cups fresh mint leaves (leaves only, stems removed)
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1 Cup fresh coriander leaves
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1/2 cup peanuts
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Green chillies (a few, as per your spice preference)
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Sev (unflavoured, for deep frying or pre-fried)
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1 tsp black salt
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2 tsp coriander powder
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1/2 tsp turmeric powder
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1 tsp chaat masala
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1 tsp dry mango powder (amchur)
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Oil (for deep-frying)
About
I promise, once you try my all-time favourite Pani Puri Sev Kurmura at home, you will never buy it from a store again! The secret is in the fresh homemade green masala paste which gives that amazing feeling of happiness..
Nutrition
Health Benefits: Mint and coriander are fantastic for digestion and gut health, while peanuts add a healthy dose of plant-based protein and good fats to make this snack more satiating.
Estimated Nutritional Values (per serving, assuming 6 servings): Calories: ~180 kcal | Protein: 4g | Carbohydrates: 15g | Fat: 12g
Steps
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1
Done
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Air dry the mint leaves for at least 2 hours before you begin to remove excess moisture. |
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2
Done
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Heat the Fortune Kapasia Oil in a pan. Deep-fry the sev and keep it aside. |
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3
Done
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3. In the same hot oil, fry the air-dried mint leaves on a medium to high flame until crispy. Remove and set aside. |
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4
Done
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Deep-fry the coriander leaves in the same manner until crisp, then set aside. |
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5
Done
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Deep-fry the green chillies as per your taste and set them aside. |
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6
Done
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Deep-fry the peanuts until they are golden and crunchy. Keep them aside. |
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7
Done
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Once the fried mint, coriander, and chillies have cooled completely, transfer them to a small mixer jar. |
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8
Done
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8. Add the black salt, coriander powder, turmeric powder, chaat masala, and dry mango powder to the jar.Blend everything together to make a thick, flavourful paste. |
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9
Done
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In a large pan or kadhai, dry roast the kurmura on low heat until it becomes extra crispy. Let it cool down completely. |
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10
Done
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Once the kurmura is cool, add in the fried sev and fried peanuts. Mix well. |
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11
Done
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Finally, add the prepared green paste and mix everything gently until the kurmura and sev are beautifully coated. Store in an airtight container! |
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12
Done
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Zero-Waste & Substitutes Zero-Waste: Look at your leftovers with love! Do not throw away the mint and coriander stems you picked off for this recipe. Wash them well, chop them up, and boil them to create a deeply flavourful vegetable broth for your next pulao, or blend them into your regular daily green chutney. Substitutes: If you don't have Fortune Kapasia Oil, any neutral cooking oil like sunflower or rice bran oil will work. If you are out of dry mango powder (amchur), you can use a little extra chaat masala or dried pomegranate seed powder (anardana). Instead of peanuts, you can fry up some cashews or roasted chana (dalia) for a different crunchy texture. |
