I wonder how many of you are aware of this item called “Puffed wheat”. Believe me, this item was absolutely new to me as well a few weeks ago.
It so happened, that one day, me and my spouse went to Malleshwaram (
a suburb in Bangalore) for some work. On the side walk/footpath, we
saw a few vendors selling some items in huge gunny bags and they all
had quite a few customers. Well, after our work and on our return, my
curiosity got the better of me, and besides, there were fewer
customers; I peered into the gunny bag and saw what resembled like
the puffed rice but three/four times its size and it had a slight
golden tinge to it. On inquiring, I was told that it was “Puffed
Wheat”. The vendor lady even suggested as to how this can be used as a snack. I prepared this exactly the way she told me. The garnish part
of it is my addition to the recipe which in my opinion, makes it all the more tasty.
Try it and see it for yourself. It's healthy, and a tasty tea-time snack that can be prepared in a jiffy.
One point to note is that its slightly
salty and hence avoid adding salt while preparing.
Ingrdients
| Puffed Wheat | 2 cups |
| For Seasoning: | |
| Oil | 1 -2 tsps |
| Mustard seeds | 1 tsp |
| Curry leaves | 1 sprig |
| Green chilly (chopped) | 1 |
| Asafaetida (hing) | A pinch |
| For garnish | |
| Coconut gratings | 1 tbsp |
| Chopped coriander leaves | 1 tbsp |
Method:
- Heat oil in a pan or kadai.
- Add all the seasoning ingredients. When the mustard seeds start spluttering, add the puffed wheat. Stir well for about 2 mins keeping the flame low. Remove from flame.
- Just before serving, garnish with coconut gratings and chopped coriander leaves.
- Serve immediately.
 |
| Puffed wheat |
 |
| Tempering under process |
 |
| Garnished with freshly grated coconut & chopped coriander leaves |
Preparation time: 5 minutes
Cooking time: 5 mins
Serves : 2-3 persons
Note:
- Salt is not required in the recipe.
- It can be also be prepared like "bhel" (Sukha bhel or chutney bhel) or “charmure upkari”. Be innovative and add your own masala or eat it as it is. Its nice and crunchy.
