Crunchy Gujarati Sev Mamra Veg

1

In a large, heavy-bottomed pan or kadai, dry roast the puffed rice over low heat for 2–3 minutes until they become crunchy. Remove from the pan and set aside.

2

Heat oil in the same pan. Add the raw peanuts and sauté on medium heat until they turn golden brown and crunchy.

3

Lower the heat to minimum. Add the curry leaves and asafoetida to the oil. Let them crackle for a few seconds.

4

Stir in the turmeric powder and red chili powder. Be careful not to burn the spices; the low flame is crucial here

5

Quickly add the roasted puffed rice back into the pan. Toss well so that the yellow spice oil coats every grain of the rice evenly.

6

Add the nylon sev and salt (and powdered sugar if using). Mix thoroughly for another minute.

7

Turn off the heat and let the mixture sit in the pan for a few minutes. Once completely cooled, the Sev Mamra will reach its maximum crispness. Store in an airtight container immediately.