Puffed Rice Masala - Charbure Kallo Recipe

Some foods take you back to your happy place right? This dish does for me, granny by the big grinding stone in our ancestral house at 4pm - ragado in Konkani, making this charbure masolu - masala to eat murmura with. My big family sitting down to enjoy this evening snack with their cup of coffee. Kapi Khann - 4pm snacks & 11am tannek was when everyone gathered around merrily at home & cuz no junk would be at home, anything cooked would be happily lapped up. I go back in time being a 6 year old every time it’s made, to when I was sitting down with all uncles & cousins, watching all elders enjoy this version of sweet, spicy Charburo - murmura.

Pssst, I didn’t like it one bit back then, now I find it sooo very delicious that I can eat it any day, anytime of the day. If little cousins found it spicy they would get plain Charburo with carrots, onions & coriander leaves on top.

This charbure masolu called as charbure kallo - murmura masala is slowly lost in time thanks to all the ready made powders we get in packets. Can’t blame them, they make our lives easy.

Have you eaten Charburo this way? Make it this way? Here's it's recipe in case you want to make it.

Ingredients to make Charbure kallo, the masolu (masala) to eat charburo - puffed rice:

1/2 cup grated coconut

4 dried red chillies

2 tablespoons of jaggery

Salt to taste

1 tablespoon of coriander seeds

1/2 teaspoon of cumin seeds

Preparation Method:

Powder grated coconut, dried red chillies, salt, coriander seeds, cumin seeds in a mixer.

Add jaggery & grind together.

Charbure kallo, the masolu (masala) to eat charburo - puffed rice is ready.

Add oil to puffed rice, mix well. Add the masala, mix well.

Add finely chopped onions, coriander leaves on top & enjoy spicy, sweet puffed rice as a snack.