Spiced Millet Puffs
These spiced millet puffs are a light, crunchy snack you can feel good about grabbing anytime. The warm spices really make them flavorful.
Ingredients
- 2 cups millet seeds
- 2 tablespoons coconut oil
- 0.75 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.25 teaspoon black pepper powder
- 0.5 teaspoon dried mango powder
- 0.75 teaspoon salt
- 2 tablespoons fresh cilantro leaves
Instructions
- First, prepare the millet. Wash 2 cups millet seeds thoroughly under cold running water in a fine-mesh sieve. Make sure to rinse until the water runs clear. Drain the millet well.
- Spread the washed millet seeds in a single layer on a clean kitchen towel or a large plate. Let them air dry for at least 2-3 hours, or until they are completely dry and no longer sticky. This is crucial for them to puff properly.
- Heat a large, heavy-bottomed pan or wok over medium-high heat. Once hot, add 0.25 cup of the dried millet seeds to the pan. Do not overcrowd the pan.
- Stir constantly using a wooden spoon. The millet seeds will start to pop and puff up in about 30-60 seconds. Continue stirring until all the seeds have puffed and are light and crisp, about 1-2 minutes. Be careful not to burn them. Remove the puffed millet from the pan and transfer to a large bowl.
- Repeat the puffing process in batches with the remaining millet seeds until all 2 cups of millet have been puffed. Set aside.
- In the same pan, heat 2 tablespoons coconut oil over medium heat. Once the oil is hot, add 0.75 teaspoon cumin seeds and 0.5 teaspoon mustard seeds. Let them sizzle and crackle for about 15-20 seconds.
- Reduce the heat to low. Add 0.25 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 0.25 teaspoon black pepper powder, and 0.5 teaspoon dried mango powder to the pan. Cook for about 10 seconds, stirring continuously to prevent burning.
- Immediately add the puffed millet into the pan with the spices. Sprinkle 0.75 teaspoon salt over the millet. Toss gently but thoroughly for 1-2 minutes, making sure all the puffed millet is evenly coated with the spice mixture.
- Remove the pan from the heat. Transfer the spiced millet puffs to a serving platter. Garnish them with 2 tablespoons fresh cilantro leaves, finely chopped. Serve immediately or store in an airtight container once cooled.