This 15 minute murmura chivda recipe, made with puffed rice, is not only a wonderful chai time snack but a very popular Diwali snack, too. This chivda is easy to make, tasty, addictive and loved by everyone!
Chivda or a spicy, mixture of dried, edible ingredients is not only a popular chai time snack but also an immensely loved festive snack. And this is especially made in Diwali for family and friends – to pack in gift boxes and sent. Having stayed in Mumbai my entire life until, my marriage, I have feasted on numerous, mouthwatering festive chivda recipes. You will find that these are made from poha (flattened rice), murmura (puffed rice), oats etc. My chatpata murmura chivda recipe is, as you must’ve figured, made of puffed rice. Chatpata means taste bud tingling and that is exactly how my version tastes like. My thakurma (paternal grandmother) would make muri bhaja. This is a simple Bengali savory snack of pan roasted puffed rice (muri) with peanuts, dried red chili and seasonings.
I have taken inspiration from her recipe, from the Maharashtrian chivda ones and also added my touch to this chatpata murmura chivda. I love an infusion of flavors and textures in my foods. Hence, with the crispy puffed rice in my chivda you will find peanuts, curry leaves and roasted cashews. Furthermore, I have seasoned it with not just chaat masala and salt but also with my homemade mint powder. And what a fragrant flavor profile it adds to the murmura recipe. Since, I am a big fan of herby flavors this is one of my favorite spices. However, you could choose to leave it out if you like and simply keep it salted. The murmura tastes great just so too.
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Easy to customize
The beauty of this chatpata murmura chivda recipe, besides it’s taste, is that you can alter the recipe to your liking very easily. Like I said, I love chatpata spicy flavors, so I haven’t added any sugar to my chivda. Instead, I have added curry leaves, dried chilis, fresh chilis, some masala boondi and salted cashews as well. Furthermore, I’ve seasoned it with hing, chili powder, pudina (mint) powder, chaat masala and some black salt. But you could make modifications to this flavor profile as you wish. For example, if you’d like a slightly sweetish chivda you could add some powdered sugar, you could replace the boondi with some masala sev and substitute the mint powder with some garlic powder. So you see, keeping the basic recipe of pan roasting the murmura as is, you can absolutely play around with its taste.
Also, do remember to use the slightly thicker puffed rice variety to make your murmura chivda. It tastes better than the thinner ones for this recipe. This chivda is a great festive snack that you can enjoy with a cup of chai. Moreover, it is a great festive snack that you can share with your family and friends. And the fact that it takes only 15 minutes to prepare it makes it all the more appealing. You can easily store your murmura chivda in air tight jars for up to 15 days. But they won’t last that long – this yummy chivda is extremely addictive! I myself have already made two batches for us and our friends and both are over. 🙂
Festive recipe
Are you planning to give my murmura chivda recipe a shot this festive season? If yes, then I’d say that it is a brilliant idea and I promise that everybody is going to love it. This easy and amazing recipe is going to rock your Diwali snack menu. So, if you do try it, do share your food pictures with me, I’d love hearing back from you. You can share them with me on Instagram and Pinterest. Alternatively, you can share your feedback in the comments section below too. Happy festivities!
Eat hearty!
Chatpata murmura chivda (puffed rice recipe)
Equipment
- Shallow cooking pot
Ingredients
- 2 cups puffed rice murmura/muri
- ÂĽ cup pink peanuts
- 1 dried chili
- 2-3 fresh chilis sliced thinly
- 6-7 fresh curry leaves
- 1 tsp turmeric powder
- ÂĽ tsp red chili powder
- ÂĽ tsp hing asafetida
- 1-2 tbsp oil
- 1½ tsp salt
To flavor the murmura
- 1 tbsp dried mint powder pudina powder
- 1 tsp black/pink salt kala namak
- 2 tsp chaat masala
- ÂĽ cup roasted cashews optional
- ÂĽ cup masala boondi optional
Instructions
- Heat the oil in your cooking pot, over medium heat and fry the peanuts for a couple minutes. Next add the chilis and curry leaves and fry until they are crisp
- Lower the heat and add the hing, turmeric powder, chili powder and salt, mix well and cook for a minute. Add in the murmura (puffed rice), mix well with the spices and cook until they crisp up
- To test, pick one murmura up and crush it between your fingers, if it snaps easily then they are perfectly done - remove in a bowl. If not cook until they become crisp
- To the warm and spiced murmura, add the boondis, cashews, mint powder, chaat masala and kala namak. Mix throughly and when it comes to room temperature, store in air tight jars
- Serve the yummy chatpata murmura chivda with chai and share it with family and friends this festive season. Enjoy!
Notes
- Use the thick murmura (puffed rice) variety for this recipe
- Be careful while adding salt, black/pink salt to your chivda since the cashews and boondi too have salt in them
- If you like your chivda slightly sweet, you could also add a tablespoon of powdered sugar in step 4
- Instead of the masala boondi you could add sev, fried/toasted coconut flakes, any mixture of choice etc
- You can also flavor the chivda with garlic powder
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoonÂ
