Editing Hot salt frying (section)

== Hot salt frying ==
[[Muri (food)|Muri]], or puffed rice, is also a common snack in the Indian subcontinent and is one of their oldest foods. The puffed rice is made by heating salt or sand in a karahi (in [[India]]), a patil (in [[Bangladesh]]), or a wok over a fire in a traditional Indian stove, then pouring parboiled or dried pre-cooked rice into it and stirring.<ref name="Chur1886">{{cite book |title=Food-Grains in India |last=Church |first=A. H. |publisher=Chapman and Hall |year=1886 |pages=73–75 |url=https://archive.org/details/cu31924000270680}}</ref><ref>{{cite web |url=http://agritech.tnau.ac.in/postharvest/pht_rice_valueaddtn.html |title=Rice: Value Addition |publisher=TamilNadu Agricultural University}}</ref><ref name="Buch1833">{{cite book |title=A Geographical, Statistical, and Historical Description of the District, or Zila, of Dinajpur, in the Province, or Soubah, of Bengal |author=Dr. Francis Buchanan (Hamilton) |publisher=The Baptist Mission Press |year=1833 |url=https://books.google.com/books?id=xIUIAAAAQAAJ&pg=PA181 |pages=181{{ndash}}182}}</ref> The puffed rice is then 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]]. Either the whole corn or individual kernels are buried in the salt and occasionally turned. In [[India]],<ref name=foodista /> this technique is used by street vendors selling shelled [[peanut]]s, [[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 [[egg (food)|egg]]s in shell, are buried in the hot salt and occasionally turned with a [[spatula]].