Tuesday, November 3, 2015

Spicy Crunch

I have a confession. Every evening my husband sneaks out and cheats. I can't blame him really. I would too if I had the time. Its an affair that began as kids, and now no matter how much he tries, he always does give in to the temptation. He does feel guilty. Cheating on my cooking that way. But I object more on the grounds that he is cheating on his health. Alas! The allure of street food is a slutty siren you can't ignore!
So in the spirit of good health, I decided to recreate the street food magic in my home kitchen. It may don healthier clothes and svelter calories, but it still packs a mighty punch. The recipe below is a twist on the tangy, fiery, pungent Mudi.
Mudi is made of puffed rice like it's cousin Bhel. But unlike the Bombay and Delhi sweet- tangy bhel, the Mudi of the east is a tangy, pungent mix of puffed rice, spices, nuts and mustard oil. In my version, the puffed rice is replaced by cornflakes. Well, because I had a lot of boxes in my pantry! No compromise in taste though. After all, hubby dear has stopped sneaking out now!

Cornflakes                         3 cups
Mustard Oil                        8 tablespoons
Roasted Peanuts                 1/2 cup
Sprouted Kala Chana         1/2 cup
Onion                                 1, finely chopped
Green chillies                     4, finely chopped
Red Chilli Powder             1/2 tsp
Chaat Masala                     6 teaspoons
Coriander                           3 teaspoons, chopped

 Heat the oil in a wok. Add the cornflakes and fry stirring continuously till just golden around the edges. Take off the heat. Add the rest of the ingredients. Adjust the seasoning as per your taste, Garnish with coriander, and serve!