Chatpata murmura chivda (puffed rice recipe)
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!
Equipment
- Shallow cooking pot
Ingredients
- 2 cups puffed rice murmura/muri
- ¼ cup pink peanuts
- 1 dried chili
- 2-3 fresh chilis sliced thinly
- 6-7 fresh curry leaves
- 1 tsp turmeric powder
- ¼ tsp red chili powder
- ¼ 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
- ¼ cup roasted cashews optional
- ¼ 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 - teaspoon