Murmura Chivda is a simple and easy dry puffed rice namkeen recipe made with puffed rice, peanuts, corn flakes (poha), sev, and common spices.Every family has its own twist and unique recipe to make it delicious and tempting. I have shared a simple and quick recipe with a handful of ingredients, in which I prepared a special masala and added green chilies, curry leaves, and papad in this namkeen to make it a flavor-packed and well-seasoned murmura chivda.This murmura chivda is a quick snack recipe ready to enjoy in just 30 minutes. It is a healthy snack that is perfect to relish with tea or as an evening snack. It is light to eat and oil-free, making it an excellent snack option for everyone.Murmura offers several nutritional benefits. As it is low in calories and fat, it acts perfectly as a guilt-free snack option for those looking to maintain a balanced diet. Additionally, murmura is gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. It is also a good source of carbohydrates and provides a quick energy boost, making it an ideal choice for athletes or anyone looking for a quick pick-me-up.
Prep Time5 minutesmins
Cook Time30 minutesmins
Total Time35 minutesmins
Course: Snacks
Cuisine: Indian
Keyword: chivda recipe, easy puffed rice chivda recipe, how to make puffed rice chivda, murmura chapati recipe, murmura chivda kaise banaye, murmura chivda recipe, murmura chivda recipe in English, murmura chivda recipe in Hindi, murmura chivda recipe video in Hindi, murmura chivda with special masala, murmura namkeen snacks, namkeen murmura chivda, puffed rice chivda with special masala, puffed rice recipes, puffed rice recipes snacks
Servings: 1box
Ingredients
Chivda Preparation
100gramsPuffed Rice
½cupCorn Poha
2tbsp Oil
½tsp Mustard Seeds
2 to 3Green Chilies
7 to 8 Curry Leaves
⅛tspAsafoetida
½cupPeanuts
⅛tsp Turmeric Powder
1½tspWhite Sesame Seeds
¾cup Besan Sev
½cupMasala Boondi
2Papad
½cupRoasted Chana
Salt as per taste
Masala Preparation
⅛tspTurmeric Powder
¼tspCoriander Cumin Powder
⅛tspAsafoetida
1tspRed Chilli Powder
¼tspBlack Salt
¼tsp Chaat Masala
¼tsp Mango Powder
1tsp Sugar
¼tspFennel Seeds
Masala Boondi
½cupGram Flour
⅛tspTurmeric Powder
⅛tspAsafoetida
½tsp Red Chilli Powder
½tsp Oil
PinchBaking Soda
Salt as per taste
Instructions
Add 1 tsp of red chili powder, ⅛ of turmeric powder, ¼ tsp of coriander cumin powder, ⅛ of asafoetida, ¼ tsp of black salt, ¼ tsp of chaat masala, ¼ tsp of mango powder, ¼ tsp of fennel seeds and 1 tsp of sugar in a grinding jar.
Blend into a smooth powder and keep it aside.
Add ½ cup of gram flour, ⅛ of asafoetida, ⅛ of turmeric powder, ½ tsp of red chili powder, salt as per taste, a pinch of baking soda, and ½ tsp of oil in a mixing bowl. Tip* - Add red color for colored boondi.
Mix well. Add water in batches and prepare a medium consistency batter using a whisk. Tip* - If the gram flour batter is watery, the boondi will not form round. If the batter is thick, it will not flow down from the mould.
The batter is perfect for frying, if it drops down slowly drop by drop.
Directly into medium hot oil, take small holes perforated spoon or a boondi mould and pour prepared besan batter.
Fry for 2 to 3 minutes.
Drain and transfer the boondi into a bowl and keep it aside.
Add ½ cup of peanuts in a big strainer. Fry the peanuts on a medium flame until golden. Transfer it into mixing bowl and keep aside.
Add one piece of corn poha into the oil. If it floats up quickly, the oil is hot to fry the corn poha.
Add some corn poha in a hot oil and fry them till crispy.
Drain and transfer it into mixing bowl. Fry the remaining corn poha and keep it aside.
Add 2 to 3 chopped green chilies in a strainer and fry in medium hot oil until golden.
Drain and transfer it into mixing bowl. Keep it aside.
Fry two papad on a medium hot oil and keep aside.
Heat 2 tbsp of oil in a pan. Add ½ tsp of mustard seeds and as the seeds crackle, add ⅛ tsp of asafoetida, ⅛ tsp of turmeric powder, 7 to 8 curry leaves, 1½ tsp of white sesame seeds and saute' for a minute.
Add 100 grams of puffed rice and roast on a low flame until crispy.
Add 2 to 3 tbsp prepared special masala, little salt and mix all the ingredients.Tip*- Be careful on salt. Add salt only for the puffed rice.
All the ingredients have combined well and the puffed rice is crispy.
Transfer the roasted puffed rice into a large mixing bowl.
Add 1 to 2 tbsp of special masala in a bowl of peanuts and fried poha kept aside. Mix all the ingredients well.
Add them to the roasted puffed rice bowl.
Crush fried papad and add them into the roasted puffed rice bowl.
Add ½ cup of roasted chana and ½ cup of fried boondi. Mix all the ingredients until well combined.
Add ¾ cup of besan sev and mix all the ingredients well.Tip* - Red chili powder and salt can be adjusted as per taste.
Oil free delicious and tempting chivda is ready to serve. Tip*- The full prepared special masala is used in this chivda.
Store in an air tight container and enjoy any time with a chai.