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Recipe for spicy garlic kara pori made with green chillies, garlic, peanuts and spices. A perfect and healthy tea time snack. With step by step pictures.

Pori / Murmura is a staple snack in most of the south indian homes. This garlic pori is spicy and made with green chillies. The fried green chillies and garlic give a nice aroma and flavor to the pori. Do try at home. It will be an instant hit! Here is how to do it.

Prep Finely chop the garlic and green chillies. No need to peel the garlic. Let the skin be intact. The flavor of the roasted peels is very much desirable in pori.

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Tempering

Heat a tablespoon of ghee in a pan on low flame. Add in the fried gram (pottu kadalai), peanuts and curry leaves. Saute on low flame for a minute. Add in the chopped green chillies and garlic. Fry for a minute more. Ghee sauteed garlic aroma will take over the kitchen in no time.

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Add in the turmeric powder and salt. Saute for 10 seconds.

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Add in the pori / puffed rice. Mix everything well to combine and saute for a minute to crisp up the pori / puffed rice.

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Serve with masala tea or coffee .

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  • 1 tablespoon ghee
  • 3 tablespoon fried gram (pottu kadalai)
  • 2 tablespoon peanuts
  • 2 sprigs curry leaves
  • 3 green chillies, finely chopped
  • 7 - 8 cloves garlic, chopped (peeling not necessary)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 4 cups pori / puffed rice
  1. Heat a tablespoon of ghee in a pan on low flame. Add in the fried gram (pottu kadalai), peanuts and curry leaves. Saute on low flame for a minute. Add in the chopped green chillies and garlic. Fry for a minute more.
  2. Add in the turmeric powder and salt. Saute for 10 seconds.
  3. Add in the pori / puffed rice. Mix everything well to combine and saute for a minute to crisp up the pori / puffed rice.
  4. Serve with masala tea or coffee.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Snacks
  • Cuisine: South Indian
garlic-kara-pori-recipe - 8
  • 1 tablespoon ghee
  • 3 tablespoon fried gram (pottu kadalai)
  • 2 tablespoon peanuts
  • 2 sprigs curry leaves
  • 3 green chillies, finely chopped
  • 7 - 8 cloves garlic, chopped (peeling not necessary)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 4 cups pori / puffed rice
  1. Heat a tablespoon of ghee in a pan on low flame. Add in the fried gram (pottu kadalai), peanuts and curry leaves. Saute on low flame for a minute. Add in the chopped green chillies and garlic. Fry for a minute more.
  2. Add in the turmeric powder and salt. Saute for 10 seconds.
  3. Add in the pori / puffed rice. Mix everything well to combine and saute for a minute to crisp up the pori / puffed rice.
  4. Serve with masala tea or coffee.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Snacks
  • Cuisine: South Indian

Find it online : https://www.kannammacooks.com/garlic-kara-pori-recipe-garlic-murmura-recipe/

chapati-kothu - 9 leftover-chapati-upma-recipe-bits - 10

Recipe for kothu parotta made with whole wheat atta chapati. Easy recipe made with leftover chapati. Veg. Kothu chapati recipe. With step by step pictures. I always have leftover chapati after mealtime and it becomes dry over time. I do a stir-fry, chapati upma or kothu with leftover chapati. Its a wonderful way to give life to dry chapatis. I make it all the time for my sons lunch box and he loves it. Here is how to do it. Here is the recipe for soft chapati Prep Cut the chapati into small bits. Set aside.

Masala Heat oil in a pan and add in the fennel seeds. Fennel seeds add a nice aroma and flavour to the kothu. Add in the sliced onions and saute till the onions are soft and starting to brown here and there. Add in the ginger garlic paste and saute for a minute.

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Add in the chopped tomatoes, salt, turmeric powder, garam masala powder and red chilli powder. Saute for couple of minutes.

Note: The chapatis are already salted. So go easy on the salt.

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Add in quarter cup of water, chopped curry leaves, mint leaves and simmer the gravy for five minutes.

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Add in the chopped chapati / roti and mix well to combine.

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Serve hot.

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  • 6 chapati / roti
  • 1 onion, sliced
  • 1 teaspoon ginger garlic paste
  • 1 tomato, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon red chilli powder
  • 1 sprig curry leaves, finely chopped
  • 6 - 7 mint leaves, finely chopped
  1. Cut the chapati into small bits. Set aside.
  2. Heat oil in a pan and add in the fennel seeds. Add in the sliced onions and saute till the onions are soft and starting to brown here and there. Add in the ginger garlic paste and saute for a minute.
  3. Add in the chopped tomatoes, salt, turmeric powder, garam masala powder and red chilli powder. Saute for couple of minutes.
  4. Add in quarter cup of water, chopped curry leaves, mint leaves and simmer the gravy for five minutes.
  5. Add in the chopped chapati / roti and mix well to combine.
  6. Serve hot.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Main
  • Cuisine: Tamilnadu