Coconut Puffed Rice Snack
A healthy, easy-to-make Indian snack combining puffed rice and shredded coconut — crunchy, light, and perfect for tea time or a quick bite.
Ingredients
Equipment
Method
- Heat the kadai or heavy-bottomed pan on low flame and add the coconut oil. Once warm, add the puffed rice. Dry-roast while stirring gently for about 2–3 minutes until the puffed rice becomes crisp and airy. Do not let it brown.
- Add the grated coconut to the pan and roast together with puffed rice for another 1 minute so coconut warms up but doesn’t burn.
- Sprinkle salt and red chilli powder (if using) over the mixture. Mix gently to ensure even coating.
- Turn off the heat and immediately transfer the mixture to a large bowl or plate so it doesn’t retain heat and become soggy.
- Let it cool for a minute and serve fresh as a light, healthy snack with tea or as a quick evening bite.
Notes
Use fresh puffed rice for best crunch. If using desiccated coconut, avoid sweetened version. Serve immediately for crisp texture; puffed rice may soften on standing because of coconut moisture. You can add a small handful of roasted peanuts for extra crunch and protein.