Mint Murmura Chivda (Spicy Puffed Rice)

Murmura Chivda also known as spicy puffed rice snack, is a popular Indian snack made with puffed rice (murmura), peanuts, and variety of spices. The unique twist to the classic version is this mint murmura chivda perfect as a tea time snack that gets ready in under 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Snack

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 126kcal

Author: Geetha

Equipment

1 Wide Steel Pan

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

½ bunch Fresh Mint Leaves discard stem and stalk, and wash leaves thoroughly
3 Tablespoons Water adjust to get smooth paste
4 Tablespoons Oil
¾ Cup Peanuts
½ Teaspoon Mustard Seeds
½ Teaspoon Cumin Seeds
½ Teaspoon Urad Dal
2 Dried Red Chilles each broken into 2-3 pieces
⅔ Cup Roasted Gram/Pottu Kadalai/Putnala Pappu
1 sprig Curry Leaves
1 Teaspoon Chilli Powder adjust to taste
½ Teaspoon Turmeric Powder
Salt as required
½ Teaspoon Amchur/ Dry Mango Powder
1 Teaspoon Cumin Powder/ Jeera Powder
10 cups Puffed Rice
6-7 Roasted Cashews

Get Recipe Ingredients

Instructions

Wash fresh mint leaves and grind them with a little water into a smooth paste in a mixer jar or blender.
½ bunch Fresh Mint Leaves, 3 Tablespoons Water
Set it aside to use later.
In a large pan, heat oil over medium heat.
4 Tablespoons Oil
Add peanuts and roast them until they become slightly browned.
¾ Cup Peanuts
Remove them from the pan and place in a bowl.
Now add mustard seeds, cumin seeds, and urad dal. Let them splutter.
½ Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds, ½ Teaspoon Urad Dal
Add red chillies and fry for a minute.
2 Dried Red Chilles
Add roasted gram (roasted chana dal), and curry leaves.
1 sprig Curry Leaves, ⅔ Cup Roasted Gram/Pottu Kadalai/Putnala Pappu
Saute until the dal releases a nutty aroma.
Lower the heat and add turmeric powder, red chili powder, cumin powder, amchur powder and salt and mix well.
1 Teaspoon Chilli Powder, ½ Teaspoon Turmeric Powder, Salt, ½ Teaspoon Amchur/ Dry Mango Powder, 1 Teaspoon Cumin Powder/ Jeera Powder
Now add the ground mint, stir well and cook for 3-5 minutes until the raw aroma of mint vanishes.
Add the murmura (puffed rice) to the pan and mix thoroughly, ensuring the spices coat the puffed rice evenly.
10 cups Puffed Rice
Finally, add roasted peanuts and cashews and mix well.
6-7 Roasted Cashews
Cook for a few more minutes until everything is well combined.
Turn off the heat and let it cool to room temperature.
Store the spicy puffed rice in an airtight container once it has cooled completely.
Enjoy the mint murmura chivda with a cup of masala chai or coffee.

Notes

Freshness of Ingredients: Use fresh murmura (puffed rice) to ensure a crispy texture. Stale or old puffed rice can result in a chewy or soft chivda.
Low Heat for Tempering: When tempering the spices, use low to medium heat to avoid burning them. Burnt spices can impart a bitter taste to the chivda.
Even Coating of Spices: Ensure that the spices are evenly coated on the puffed rice. Toss the mixture gently to avoid breaking the puffed rice while evenly distributing the spices.
Roasting Time: Roast the murmura and other ingredients on a low flame. This ensures that the puffed rice doesn't get too hard and maintains a pleasant crunch.
Spice Levels: Adjust the spice levels according to your preference. If you like it spicier, add more red chili powder. Taste and adjust the salt accordingly.
Use a Wide Pan: Use a wide pan or kadai to ensure even mixing and roasting of the ingredients. This prevents overcrowding and allows for better heat distribution.
Roasted Cumin Powder: Use roasted cumin powder for an earthy and aromatic flavour.
Mint Stem: Use only mint leaves and discard the tough stems and stalks to avoid the risk of unwanted bitterness.

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