Ingredients
- CORN-GRITS
- CHILLI
- TURMERIC POWDER
- CORIANDER POWDER
- VEGETABLE OIL
- SALT
No artificial colours • No MSG
The Story Behind It
Deeran Corn Puffs are puffed under heat and pressure, then tossed in a classic savoury masala — the after-school favourite that still feels light.
Nutrition Facts
Per 100g of product (approx.)
| PROTEIN | 6.38g |
|---|---|
| FAT | 8.97g |
| FIBER | 0.01g |
| CARBOHYDRATE | 81.30 |
| ENERGY | 431.45kcal |
| TOTAL SUGAR | 28.82g |
| CHOLESTEROL | 1.0mg |
| SODIUM | 0.50g |
| SATURATED FAT | 3.61g |
| TRANS FAT | 0.1g |
Serving Ideas
- Pour into a bowl for movie night
- Pack a small pouch in the school bag
- Serve with lemonade on weekends
- Top chaat-style with onion and lemon
How is Puffed Corn Made?
Puffed corn is made by extrusion: a short cook under high heat and high pressure that turns corn into the light, crunchy puffs in this pack.
Start with corn
Corn is milled into a coarse meal and mixed with a little water, so every bit cooks the same way.
Cook under pressure
The meal is pushed through an extruder. Inside, high heat and high pressure cook it in a few seconds.
Let it puff
At the opening, the pressure drops all at once. Moisture in the corn flashes into steam and the dough expands into a light puff.
Dry and season
The puffs are dried so they stay crisp, then tossed with the flavour on this pack.
That sudden puff of steam is the crunch. The corn is not deep-fried.