Shushila (Puffed Rice Poha) Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Add chopped onions and saut��� until golden brown.
• STEP 3.Add chopped tomatoes and cook until they soften.
• STEP 4.Add turmeric powder, red chili powder, and salt to taste.
• STEP 5.Add the puffed rice and mix well, ensuring all the ingredients are evenly coated.
• STEP 6.Cook for a few minutes until the puffed rice becomes slightly crispy.
• STEP 7.Garnish with fresh coriander leaves and serve hot.

Storage and Serving

• Shushila is best served fresh and hot.
• Leftovers can be stored in an airtight container for up to 2 days.
• Reheat before serving to restore crispiness.