Puffed rice vegetable salad - light, crunchy and refreshing savoury treat perfect as afterschool snack. It is a gluten free and vegan dish.
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Take extra care when kids are keen to chop vegetables. Assist and supervise them all the time in the kitchen. Do not allow kids to use a sharp knife. I would highly suggest using plastic knives specially designed for kids that reduce the chances of bad cuts. Refer to my Safety Disclaimer for more details.
Ingredients
- Vegetables: Carrot, tomato, cucumber, corn and coriander leaves.
- Spices: Salt, cumin powder and amchur powder
- Pantry Ingredients: Puffed rice, roasted peanuts and roasted gram.
See the recipe card for quantities.
Step By Step Instructions
Step 1: In a mixing bowl, add puffed rice, tomato, corn, carrot, cucumber, roasted peanut, roasted gram, coriander leaves, cumin powder, aamchur and salt.
Step 2: Mix with a spoon until everything is well combined.
Step 3: Check the taste and add more salt or spices if necessary.
Serve crunchy and tasty puffed rice salad immediately.
Check out more puffed rice recipes on the blog - uggani and mint murmura chivda.
Substitutions and Variations
Vegetables: Try other vegetables of your kid's choice, such as red onion, bell pepper, unripe mango or boiled potatoes.
Sour: Try lemon juice instead of amchur (dried mango powder).
Extras: Try boiled chickpea or sprouted moong to make it extra nutritious.
Storage
Store prepped vegetables separately in an airtight container in the fridge for up to 2 days. Store puffed rice separately in an airtight container at room temperature. Combine puffed rice, spices and vegetables just before serving to maintain freshness and crunch.
Prepare only as much salad as you plan to eat in one sitting, as leftovers tend to become soggy quickly and aren't suitable for storing or eating later.
Tips and Tricks
Puffed Rice: Make sure you use fresh and crisp puffed rice.
Serve Fresh: Toss puffed rice with vegetables and spices just before serving. Preparing it ahead makes it go soggy.
Vegetables: Remove the seeds from tomato and cucumber to reduce the moisture and keep the puffed rice from becoming soggy.
Related
More Recipe Ideas To Cook With Kids
KEEP IN TOUCH
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📖 Recipe Card
Puffed Rice Vegetable Salad
Equipment
- 2 spoons
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 50 gms (or) 2 Cups Puffed rice
- ¼ Cup Carrot wash, peel and grate
- ⅓ Cup Cucumber wash, remove seeds and chop finely
- ⅓ Cup Tomato wash, remove seeds and chop finely
- ¼ Cup Frozen Corn thaw
- 2-3 Sprigs Coriander Leaves wash and chop finely
- 2 Teaspoons Roasted Peanuts
- 2 Teaspoons Roasted Gram/Pottu Kadalai/Putnala Pappu
- ½ Teaspoons Cumin Powder/ Jeera Powder
- ¼ Teaspoon Amchur/ Dry Mango Powder
- Salt as required
Instructions
- In a mixing bowl, add puffed rice, tomato, corn, carrot, cucumber, roasted peanut, roasted gram, coriander leaves, cumin powder, aamchur and salt.50 gms (or) 2 Cups Puffed rice, ¼ Cup Carrot, ⅓ Cup Cucumber, ⅓ Cup Tomato, ¼ Cup Frozen Corn, 2-3 Sprigs Coriander Leaves, 2 Teaspoons Roasted Peanuts, 2 Teaspoons Roasted Gram/Pottu Kadalai/Putnala Pappu, ½ Teaspoons Cumin Powder/ Jeera Powder, ¼ Teaspoon Amchur/ Dry Mango Powder, Salt
- Mix with a spoon until everything is well combined.
- Check the taste and add more salt or spices if necessary.
- Serve crunchy and tasty puffed rice salad immediately.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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