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Sev mamra
Puffed rice snack mix
Crunchy puffed rice with turmeric, curry leaves, peanuts and fine sev
In Gujarati homes from Ahmedabad to Surat, a big steel tin of sev mamra is always ready for children coming home from school, unexpected guests and train journeys. Puffed rice is tossed in a little hot oil with turmeric, curry leaves and peanuts until crisp, then mixed with fine gram-flour sev for a savoury, mildly tangy crunch. A pinch of sugar is traditional; it is optional here. It contains peanuts. Whole peanuts are a choking risk for under-5s, so leave them out or crush them for little ones. Chef's tip: warm the puffed rice in the pan for a few minutes first; even slightly stale mamra turns crisp again.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 3 ½ oz puffed rice (mamra)about 4 cups
- 2 tbsp vegetable oil
- 1 ⅜ oz raw peanuts
- ½ tsp mustard seeds
- 12 curry leaves
- 1 green chilli (optional)slit, for older children
- ½ tsp ground turmeric
- ½ tsp salt
- ½ tsp sugar (optional)
- 2 ⅛ oz fine besan sev (nylon sev)check it is gluten free if needed
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Method
0/6 doneStep 1: Warm 3 ½ oz puffed rice (mamra) in a large dry wok over a low heat for 3–4 minutes, stirring, until it is crisp and squeaky when you crush a grain. Tip into a bowl.
4 minStep 2: Heat 2 tbsp vegetable oil in the wok over a medium heat and fry 1 ⅜ oz raw peanuts for 2–3 minutes, until golden and crunchy. Lift them out with a slotted spoon.
3 minStep 3: Add ½ tsp mustard seeds to the oil; when it crackles, add 12 curry leaves and 1 green chilli and fry for 20 seconds until the leaves are crisp. Stand back, as the leaves spit.
Step 4: Turn the heat to low, stir in ½ tsp ground turmeric, then add the puffed rice, peanuts, ½ tsp salt and ½ tsp sugar, if using. Toss for 2 minutes until every grain is evenly yellow. The common mistake is adding turmeric to very hot oil, which burns it bitter.
2 minStep 5: Take off the heat and cool completely, then mix in 2 ⅛ oz fine besan sev (nylon sev). Adding sev while the mix is hot makes it soft.
Step 6: Store in an airtight tin for up to 2 weeks. For under-5s, serve without the whole peanuts.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 5 g
- Carbs
- 20 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sev mamra take?
- About 15 minutes in total: 5 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of puffed rice (mamra)?
- Any long-grain rice, same amount.
- What can I use instead of mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
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