Hot salt frying
An ancient cooking method using heated salt or sand.
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Hot salt frying is a traditional method still used by street vendors in several Asian countries, including Bangladesh, India, Nepal, Pakistan, China, and Sri Lanka. This old technique is also common in villages across Asia and beyond, with many households frying foods in hot salt or sand.
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- Field
- Cooking technique
- Region
- Bangladesh, India, Nepal, Pakistan, China, Sri Lanka
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Hot salt frying
Muri, or puffed rice, is a common snack in the Indian subcontinent and one of its oldest foods. It is made by heating salt or sand in a karahi, patil, or wok over a fire, then pouring parboiled or dried pre-cooked rice into it and stirring. The puffed rice is quickly removed with a metal sieve and set to cool.
In Pakistan, hot salt frying is mostly used by street vendors to cook corn; rock salt is preheated in a wok, and whole corn or individual kernels are buried in the salt and occasionally turned. In India, street vendors use this technique for shelled peanuts, chickpeas, or popcorn cooked in salt heated in an iron wok. Coarse sea salt is placed in a large wok and heated to a high temperature; dry food items such as eggs in shell are buried in the hot salt and occasionally turned with a spatula.
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Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Hot salt frying (CC BY-SA 4.0).
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