Masala Puffed Rice (Murmura Chivda)
A light, healthy, and easy-to-make Indian snack of puffed rice tossed with spices, peanuts and curry leaves — perfect with tea or as a quick munch.
Ingredients
Equipment
Method
- Heat oil in a large heavy-bottomed pan on low flame.
- Add mustard seeds and let them crackle. Then add peanuts and saute until they turn light golden.
- Add curry leaves and asafoetida (if using). Stir for a few seconds until curry leaves crisp up.
- Sprinkle turmeric powder and red chilli powder. Stir quickly so spices don’t burn.
- Add puffed rice. Turn flame to low. Toss gently so that puffed rice gets coated evenly with spices. Roast for 3–4 minutes, stirring continuously.
- Add salt, mix well. Turn off heat and allow the mixture to cool completely.
- Once cooled, store in an airtight container. Serve with tea or enjoy as a light snack.
Notes
Use fresh puffed rice for best crispiness. After cooking, let it cool fully before storing to keep it crunchy. You can add roasted chana dal, dry coriander leaves or a small pinch of chaat masala for variation.