Puffed corn snack is a light, fresh, guilt-free snack that can be made in a jiffy and can serve as the perfect pick-me-up in between meals for kids and adults alike!
- Puffed Corn Cereal (3 cups)
- Butter (1 tbsp)
- Sea salt (to taste)
- Black pepper powder (to taste)
- Turmeric powder (a pinch)
- Heat butter in a wide pan on medium heat.
- Add sea salt and black pepper powders when butter is slightly warm.
- Immediately add the puffed corn cereal and saute on medium to low flame, stirring continuously to avoid burning. Do this for a few minutes until the corn is well roasted and crispy (should be 3-4 minutes).
- When cool, store in an air-tight container.
Sweet (corn, butter), sour (none), salty (sea salt), bitter (none), pungent (pepper), astringent (turmeric). You may add other spices to this snack like cumin, coriander, asafetida etc., but I decided to keep it simple this time.
Corn reduces water retention and when puffed is even drier and is great for absorbing excess kapha liquids from the stomach. Spring is kapha season, so is a great season to indulge in this snack. Vatas should exercise caution and not eat too much of puffed cereals, since they will be excessively drying for vatas. Butter should be used in moderation by kaphas. Use of black pepper, turmeric and such spices enhances flavor and digestibility.
If made overly salty or pungent, this becomes a rajasic snack. So care should be taken to make it mildly flavored. Ensure that non-GMO corn cereal is used.