Masala Puffed Rice or Spicy Masala Murmura is a delicious and quick-to-prepare classic Indian snack. It is light, crispy, and packed with flavours.
You need puffed rice, roasted peanuts, and a medley of aromatic spices to make this snack. This easy homemade version is a must-try for a guilt-free munching option or a crunchy addition to your evening tea!
Masala Puffed Rice is a low-calorie, healthy snack, an alternative to deep-fried snacks. So, if you need a quick bite, evening tea, or a travel-friendly snack, this spicy Murmura recipe perfectly balances taste, texture, and health!
It is a staple of Indian street food culture, commonly found in dishes like Jhal Muri, Susla, and Bhel Puri.
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Masala Murmura and me
I reconnected with Masala Murmura some years ago when my friend and colleague kept talking about Mumra. We could not understand her; finally, she purchased the packets for us for tea time. They were very delicious and oddly relaxing with tea and gossip.
Even now, this bowl of chivda reminds me of train rides. As a child, my father brought snack packs wrapped in newspapers from the street or train vendors (his only concession for street food). College study was more enjoyable with a plate of Masali Churmuri chivda and tea as I solved the next calculus problem. I prefer chivda, Phool Makhana Snack, and Oven-Roasted Honey-Chilli Almonds as my snack.
Ingredients for Masala Murmura Snack Recipe
- Puffed rice: Use crispy rice, also called Murmura, Churmuri, or Chirmuli.
- Oil: I prefer peanut or vegetable oil, but you can use mustard oil if you like it.
- Spices: Mustard seeds, cumin seeds, green chillies, curry leaves, turmeric powder, red chilli powder.
- Seasonings: I use regular salt or black salt and chaat masala.
- Nuts: peanuts, dalia or roasted chana dal
Optional Ingredients:
- Dry coconut: Slices of chopra ( dry coconut ) make this chivda delicious.
- Lemon juice
Method for Masala Murmura Snack Recipe
- Tempering the Spices: Heat oil on medium flame in a thick wok. Splutter mustard seeds, cumin seeds, chopped green chillies and curry leaves. Sauté for a few seconds.
- Toss in the roasted peanuts and sauté for 1-2 minutes until golden and aromatic. Add the dalia and the dry coconut and sauté until golden.
- Sprinkle turmeric powder, red chilli powder and salt. Mix well so the spices get roasted slightly.
- Add puffed rice and toss everything together on low-medium flame for 2-3 minutes.
- Sprinkle chaat masala and mix again.
- Let it cool completely before storing it in an airtight container. When serving, use a dry spoon.
When serving
- You can eat this spicy Mumura plain.
- I like to add some onion, tomato, and raw mango if they are in season, or squeeze some lemon and top with coriander leaves.
- Serve with Mattha, Adrakwali Chai, or Hand-Whipped Dalgona Coffee. In this sweltering heat, I will prefer a Summer Cooler.
Variations
- Just before you add the nuts, add the crushed garlic cloves.
- Use cashew nuts and almonds, along with peanuts and dalia.
- Use more chilli powder or green chillies if you want a spicier Chivda.
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Summary
Masala Puffed Rice is crunchy, spiced, and flavorful. Enjoy it as an ideal low-calorie snack for any time of the day. Whether you are looking for a quick evening bite or a light munchie to pair with tea, this easy recipe is sure to become a favourite
Try making this Masala Puffed Rice recipe; let me know in the comments! Don’t forget to share it with friends and family if you love it. For more delicious snack ideas, subscribe to my blog for the latest recipes!
Masala Murmura Recipe
Equipment
- Spoons and Ladles
Ingredients
- 2 cups puffed rice or murmura
- 1 tablespoon oil I prefer peanut or vegetable oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1-2 green chillies finely chopped
- 1 curry leaves sprig
- 3 garlic cloves crushed
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder adjust to taste
- ¼ teaspoon salt or rock salt, adjust to taste
- ½ teaspoon chaat masala
- 2 tablespoon peanuts roasted
- 1 tablespoon dalia or roasted chana dal, optional
- 15 cashew nuts
- 1 tablespoon dry coconut sliced (optional)
- 1 teaspoon lemon juice optional
Instructions
- Heat 1 tablespoon oil in a pan on medium flame. Splutter the ½ teaspoon mustard seeds.
- Add ½ teaspoon cumin seeds, 1-2 green chillies and 1 curry leaves. Sauté for a few seconds.
- Add crushed 3 garlic if using, and let the raw smell disappears.
- Add roasted 2 tablespoon peanuts, 1 tablespoon dry coconut (if using), 15 cashew nuts and 1 tablespoon dalia . Sauté for 1-2 minutes until golden and aromatic.
- Add the ½ teaspoon turmeric powder and ½ teaspoon red chilli powder. Mix well so that the spices do not burn.
- If using, switch off the flame and 1 teaspoon lemon juice. Add it here, but remember that the tempering will splutter a lot, so move aside.
- Once the spluttering stops, add 2 cups puffed rice and ¼ teaspoon salt toss everything together.
- On low-medium flame, heat the chivda for 2-3 minutes.
- Sprinkle ½ teaspoon chaat masala and mix again.
- Let it cool completely before storing it in an airtight container.
Notes
- Serve with masala chai or buttermilk for a perfect evening snack.
- Mix it with chopped onions, tomatoes, and sev to turn it into a quick bhel.
- Store in an airtight container. It will stay crisp for about a week.
- Avoid moisture by keeping it in a cool, dry place.
Your comments, feedback are something I look forward to. So do comment and share with family and friends.