Masala Murmura Recipe
Masala Murmura or Spicy Puffed Rice Snack is a crunchy, spiced, and flavorful.
Servings: 3 people
Calories:
Equipment
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 tbsp oil in a pan on medium flame. Splutter the ½ tsp mustard seeds.
- Add ½ tsp 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 tbsp peanuts, 1 tbsp dry coconut (if using), 15 cashew nuts and 1 tbsp dalia . Sauté for 1-2 minutes until golden and aromatic.
- Add the ½ tsp turmeric powder and ½ tsp red chilli powder. Mix well so that the spices do not burn.
- If using, switch off the flame and 1 tsp 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 tsp salt toss everything together.
- On low-medium flame, heat the chivda for 2-3 minutes.
- Sprinkle ½ tsp chaat masala and mix again.
- Let it cool completely before storing it in an airtight container.
Notes
Serving Suggestions:
- 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.