Mamra Ni Chatpatti (Puffed Rice)

When I was back in India, my sister taught me a dish she called "Mamra ni Khichdi." While she used to make it using onions & potatoes, I came up with slight variation, which came out good! I hope you enjoy this dish. It is very easy to make and takes under 20 minutes.

Prep time: 10 minutes
Cooking time: 10 minutes
Serving: 4 people

Ingredients:

• 12 cups Mamra (puffed rice)
• 2 seeded tomatoes diced (remove the pulp from tomatoes & then chop)
• 1 red capcicum diced
• 1 green capcicum diced
• 4 to 5 green chilies finely chopped
• 5 to 6 curry leaves
• 2 tablespoon peanuts (unsalted)
• 1 tablespoon roasted Chana dal (dalia)
• 1/2 teaspoon mustard seeds / rai
• 1/2 teaspoon cumin seeds / jeera
• 1/4 teaspoon turmeric powder / haldi
• 1/4 teaspoon garam masala (optional)
• 2 tablespoon oil (corn, veg, olive or your choice of oil)
• 1-1/2 teaspoon red chilli powder
• 1 teaspoon dhanajeera powder / cumin and corrinder powder
• 1 tablespoon lemon juice
• 1/4 cup chopped corrinder leaves
• salt to taste

Directions:

1. Wash  the mamra with water two to three times, drain and keep aside (do not soak in water)
2. Heat the oil on a pan 
3. Add mustard seeds and cumin seeds
4. When the seeds crackle, add peanuts & chana dal. Saute for one minute
5. Add the green chilies & curry leaves and saute for 10 seconds
6. Add the green & red capcicum & tomatoes and saute for three minutes (do not overcook)
7. Add the red chilli powder, dhanajeera powder, turmeric powder, garam masala and saute  for 30 seconds
8. Add the mamra and salt and mix well
9. Garnish with coriander leaves & lemon juice 
10. Serve immediately