Kadle Puri is a savoury snack made with puffed rice, peanuts, fried gram and South Indian spices.
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Kadle Puri
Kadle Puri (pronounced cud-lay pu-ri) is an evening snack made with puffed rice, peanuts and South Indian spices.
People in South Indian homes, particularly in Karnataka, mostly prepare this crunchy snack. It is mostly a Karnataka delicacy made by moms who want to give their children healthy snacks but have less time on their hands.
My mum made Kadle puri as an after-school snack or for those in between snacking when dinner was not ready yet.
Kadle Puri also goes by the name of Murmura Chivda, Masala Pori (not the chaat kind), Khara Pori, Mandakki churmuri etc. These snacks are sold in packets in most chips shops or bakeries too, but I’ve noticed that they are way spicier than the one I make at home.
It’s a simple recipe and even beginners can try making this snack as it involves just a few ingredients. I have given you all an exhaustive list, but you can make this with just five ingredients – puri, oil, salt, peanuts and turmeric powder.
Ingredients for Kadle Puri
The main ingredient is Puri or Muri in Kannada, also goes by the name of Pori in Tamil, murmura in Hindi, and puffed rice in English.
There are several varieties of puri available in the market, but for this recipe you can use any size or shape available.
The ingredients I have used for the tempering the puri are oil, mustard seeds, curry leaves and dried red chillies. If you wish to, you can also use small pods of garlic with the skin on. The kadle puri will have a garlic smell and taste, which I absolutely love. But in this recipe, I have not used garlic.
For the spice, I have used turmeric powder, red chilli powder and asafoetida powder. The quantity to use is entirely up to the spice levels that you and your family can tolerate.
The nuts I’ve used for the crunch factor are peanuts or kadale kai in Kannada and Bengal Fried Gram.
Bengal fried gram, also known as huri kadale or pottu kadalai in Tamil, is dried black chickpeas that have been rinsed in water and roasted at a high temperature using salt as the medium for roasting.
Here’s a video on how you can make Huri Kadale at home – https://www.vegrecipesofkarnataka.com/515-home-made-roasted-chana-gram-hurigadale-kadle.php
You will also need salt for seasoning and oil for tempering. I am using groundnut oil for this recipe.
The other optional ingredients are raisins, cashew nuts and thinly diced cobri (dried coconut).
How to make Kadle Puri at home?
The first step is to gather all the ingredients since the whole dish comes together in less than 10 minutes.
Place a large kadai or pan, preferably an iron kadai on a low to medium flame. Once the kadai is warm, add the oil – I use groundnut oil for this recipe.
Once the oil is warm, add the mustard seeds and allow them to sputter. Next, add the curry leaves, dried red chillies and garlic. Roast them on a low flame until the curry leaves crisp up. The smell of fried garlic will fill the air.
Now, add the raw peanuts and Bengal fried gram to the oil. Roast the nuts until they are crisp.
Add the spice powders – turmeric powder, red chilli powder, asafoetida powder and salt. Mix the spice powders well with peanuts. Roast the powders on a very low flame so that the raw smell of the powders go away. You have to keep the flame low so that the spice powders don’t burn.
Turn off the flame, add the puri to the kadai and mix all the ingredients well. Roast the puri in the residual heat until it is coated well with the spice powders.
If you are using puri that is old or has lost the freshness/crispness, you can turn the flame back on (low) for a minute to roast. This will help the puri regain the crispness.
Once you mix all the ingredients well, you can serve it fresh for an evening snack. If you want to eat it later, allow the Kadale Puri to cool down before storing it in an airtight container.
You can use this kadle puri as a base for a simple on the go Bhel Puri by adding a few chopped onions, tomatoes with a sprinkle of chaat masala and top it off with some sev. If you have green chutney and tamarind chutney, then it becomes a proper Bhel Puri.
Storage & Shelf Life
Kadle Puri can be stored in an air-tight container at room temperature for up to a week. It loses freshness after a week.
Always allow the kadale puri to cool down before storing it in a container.
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Recipe
Kadle Puri
Ingredients
- 200 g Puri | Puffed Rice murmura
- 2 tbsp Cooking Oil (I prefer groundnut oil)
- 2 tsp Mustard Seeds
- ¼ cup Peanuts (raw)
- ¼ cup Bengal Fried Gram hurikadale, pottu kadalai
- 2 sprigs Curry Leaves
- 2-3 Dried Red Chillies
- 5-6 cloves Garlic with skin (optional ingredient)
- ½ tsp Turmeric Powder
- ¼-½ tsp Red Chilli Powder adjust according to taste
- ¼ tsp Asafoetida Powder
- 1 tsp Salt adjust according to taste
Instructions
- Gather all the ingredients and keep them ready.
- Place a large pan/ kadai on a low-medium flame. Once the kadai is warm, add 2 tbsp of oil to the pan.
- Add mustard seeds and allow it to sputter. Next, add the curry leaves and dried red chillies and allow them to crisp up.(If you are using garlic, add them now)
- Tip in the peanuts and huri kadle and roast them on a low flame until they are crisp.
- Now, add the spice powders – Turmeric powder, red chilli powder, asafoetida powder and salt. Give them all a good mix and roast them along with the peanuts and fried gram for a minute on a low flame (to ensure that the spice powders do no burn).
- Turn off the flame and now add the puri / murmura. Mix all the ingredients well and allow the spice powders to coat well. If you feel that the puri is still a little soft, you can turn on the flame and roast it on a low flame for a minute – this will help the puri crisp up.
- Transfer to an air-tight container and enjoy with chai or coffee in the evening.
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