Murmura chivda can be prepared quickly and is good for tea time snacks or even late-night munching. This also serves as a good snack during the occasion and festive season like Diwali, Holi etc.
Indian festivals are all about traditions, colours, good food and get-togethers. In such times we need to snack on something while chit-chatting with family or friends. All this while we gain a lot of weight eating sweets and high carb food, it becomes necessary to balance out. Murmura chivda becomes a perfect snack to munch on. As it is light on the tummy and good in taste which doesn’t make you too full to skip the dinner and satiates the hunger for a time being.
I usually make Murmure namkeen on Friday when we plan for late-night binging TV shows with friends and need a snack to munch on. This makes for a perfect healthy munching option. I always try to keep snacks as healthy as possible as we tend to eat them more than we need to and eventually increase unnecessary carbs in the body.
Video Recipe –
Murmura or puffed rice is very light and a healthy snack used to make chivda, namkeen or bhel. Using murmura chivda one can also make quick sukhi bhel. Serve this easy peasy murmura chivda or namkeen along with tea in the evening.
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How to make Murmura Chivda at home –
Mix all the suggested spices except for turmeric powder and keep it aside. Heat oil in a large kadai. Add green chilli and fry well till all the moisture is evaporated, also add curry leaves and cook till crisp. Add turmeric powder and mix well. Next, add peanuts and roast well. Finally, add murmura, mix well so that oil is well coated. Add mixed spices and mix well. Allow cooling.
Things to keep in mind to make perfect Murmura Chivda –
1. Make sure to cook green chilli and curry leaves in hot oil on a high flame till crisp. Do not burn.
2. While adding turmeric powder reduce the flame and make sure the oil is not too hot else it will burn the turmeric powder.
3. Roast peanut on a low flame till crunchy. Cooking on a high flame will burn it from outside, keeping it uncooked from inside.
4. Roast murmura on a low flame until crunchy.
Step by Step instructions to make Murmura Chivda Recipe –
1. In a bowl add salt to taste, red chilli powder, coriander powder, dry mango powder, chaat masala, black salt to taste. Mix well. Set aside.
2. Heat oil in a kadai. Add green chilli and curry leaves. Cook until crisp.
3. Next, add turmeric powder and mix well on a low flame.
4. To it, add peanuts and roast until brown and crunchy.
5. Finally, add murmura or puffed rice. Mix well and cook on a low flame till crispy.
6. To flavour, add mixed spices and mix well until the masala is well coated.
7. Allow to cool and store in a glass container for up to 7 – 10 days.
8. Serve as a snack with tea or for a munching.
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- Salt to taste
- 1 Tsp Red Chilli Powder
- 1 Tsp Coriander Powder
- 1 Tsp Dry Mango Powder (Amchur)
- 1 Tsp Chaat Masala
- Black Salt to taste
- 1 Tbsp Oil
- 1.5 Tsp Turmeric Powder
- Chopped Green Chilli
- Curry leaves
- 1 Cup Peanuts
- 200 gms Murmura (Puffed Rice)
- In a bowl add salt to taste, red chilli powder, coriander powder, dry mango powder, chaat masala, black salt to taste. Mix well. Set aside.
- Heat oil in a kadai. Add green chilli and curry leaves. Cook until crisp.
- Add turmeric powder and mix well on a low flame.
- Add peanuts and roast until brown and crunchy.
- Add murmura or puffed rice. Mix well and cook on a low flame till crispy.
- Add mixed spices and mix well until the masala is well coated.
- Allow to cool and store in a glass container for up to 7 – 10 days.
- Serve as a snack with tea or for a munching.