|Masala Pori / Spicy Puffed Rice|
A spicy and tangy combination of few ingredients makes masala kara pori more special. Masala pori is incomplete without raw mango. So when i saw my fav variety of raw mango in Star Bazaar, i immediately picked it up and tried masala pori at home.
You can never miss masala pori in chennai beaches, t nagar or suburban trains. On my recent trip to kodaikanal, we had this chaat, in which they also added beetroot and cucumber. In chennai, I have seen few people who add these two veggies but i never liked to add beets in masala pori. So i always pick beets and give it to my husband 🙂
Apart from this, there is another version of kara pori where you can mix pori with sev, kara boondi, rice flakes and roasted gram. This is an easy method but it would not be spicy. This kind of version is followed at my native town. Everyone follows their own version of kara pori. So if you have a craze for spicy and tangy masala kara pori, then this is for you 🙂
- 2 cup Puffed Rice (pori / murmura)
- 1/2 cup finely chopped raw mango
- 1/2 cup dry peanuts
- 1 medium sized onion – finely chopped
- 1 medium sized tomato – finely chopped
- 1 large carrot – peeled & grated
- 2 tbsp chopped coriander
- 1 tbsp finely chopped green chilies
- 1/4 tsp turmeric powder
- 1 tsp red chili powder or sambar powder
- salt to taste
- 1 or 2 tsp lemon juice
- Soak peanuts in water for 4-5 hrs or overnight. Pressure cook peanuts with 2-3 cup water for 3 whistles or you can cook in enough water for 20 mins on low flame.
- Drain the water completely and keep the cooked peanuts aside. Take a mixing bowl and combine all the above mentioned ingredients except lemon juice. Mix well everything with a spoon. At the time of serving, sprinkle lemon juice and serve it.