- Mandakki puri or puffed rice should be fresh, it tastes better. If your puffed rice is not that crispy, you can crisp up the store-bought puffed rice in a heavy bottom pan on a very low heat for about 5-10 minutes.
- If you do not have putani powder (fried gram) at home, grind whole putani (roasted chana) into a fine powder. Adding the powder not only adds taste but also absorbs moisture preventing the dish from becoming soggy quickly.
- Do not reduce the amount of oil and onion. More the better and tastier.
- You can increase items mentioned in garnish according to your preference.
- If you can find the green byadagi chilies (long, slender, and less spicy variety than Thai chilies), use them. They make the dish very tasty.
- You can use 2 tablespoons of concentrated tamarind paste if its store brought, I have prepared tamarind paste at home in this girmit masala recipe. Also if you dont have tamarind dont worry replace it with the juice of 1 whole lemon
- I roasted peanuts at home but store-bought dry roasted, salted peanuts will work in this recipe too.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.