Simple Recipes With Puffed Rice

Murmura Chivda or Kurmura chivda is a delicious Indian snack made with puffed rice, curry leaves, spices, and peanuts. This crunchy and spicy puffed rice recipe is simple, easy, and gets done in less than 30mins. It is a healthy, vegan, and gluten-free snack that can be enjoyed as a tea-time snack or as a Diwali snack (faral)!

Diwali is just around the corner and if you are looking to make a quick, simple, savory snack, try this murmura chivda recipe.

Kurmura or Murmura Chivda is a super simple, crunchy, and easy-to-make snack that comes together in less than 30 mins and is super addictive.

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It is white in color, lightweight and neutral to taste. It is often used in Indian homes to make snacks like bhel puri or sukhi bhel, murmura mixture, or Chivda.

Chivda or Namkeen is an Indian snack mixture or a spicy trail mix. Depending on the region the chivda recipe and ingredients can vary.

Generally, Chivdaa is a mix of dry fruits, nuts, some more fried crispy ingredients and the main ingredient which can be either oats, cornflakes, rice flakes, or puffed rice tossed together and tempered with spices and curry leaves.

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It is a very simple and easy recipe that comes together in less than 30 mins time and is a much healthier and tastier option than buying store-bought versions like diet bhel, lemon bhel, sukhi bhel, or other puffed rice snacks.

Puffed rice: It is also known as murmura, mamra, or kurmura. It is the base of this recipe. It is white, puffed, lightweight like rice crispies cereal but neutral in taste i.e. without any flavoring or sugar. I have used Basmati murmura. These are available in Indian grocery stores and online.

Nuts: I have used raw peanuts and then roasted them until crunchy. You can use roasted peanuts to cut down the time. These add protein and a nice crunch to the chivda. Alternately cashews and coconut flakes can also be used.

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Spices and seasoning: This chivda recipe requires basic tempering ingredients like Mustard seeds (rai), cumin seeds (zeera), asafoetida (hing), green chilies (reduce or skip to make it less spicy), curry leaves, and turmeric. Salt and sugar are used for flavor and add a touch of sweetness.

1 - In a large wok or heavy-bottomed pan dry roast the puffed rice on medium-low heat till they are crispy (approximately 3-5 mins).Test by crushing one puffed rice between your thumb and index finger and it should crush easily with a sharpcrunchy sound. Transfer to a clean plate or large bowl. Keep aside.

2 - In the same pan, (wipe down if needed), heatoil and add peanuts. Saute on medium heat till the peanuts turn golden and crunchy (approximately 3-5 mins). Drain and transfer to the bowl with puffed rice.

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5 - In the same pan and oil, on medium heat, addmustard seeds. The oil may look slightly discolored due to roasting peanuts but that is fine.

6 - Once the seeds start spluttering, add cumin seeds, asafoetida (hing), curry leaves, and green chili. Be careful when you add the green chili, if you are too close it might cause sneezing and coughing.

Turn off the heat, keep mixing even after the heat is turned off for another couple of mins to prevent the mixture from burning.

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Allow the puffed rice chivda to cool completely before storing it in an air-tight container. It stays fresh at room temperature for 3-4 weeks.

Alternately you can use this chivda as a base for bhel puri or serve topped with onion, tomato, potato, and a squeeze of lemon juice for that quick fix chaat craving! Note that adding any kind of veggies can make the mixture soggy, so eat immediately.

Use good quality, fresh and crispy puffed rice for this recipe. Sometimes even unexpired puffed rice can go soft, stale, and have an unpleasant odor sitting long in the packaging.

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This recipe can be easily doubled. You can make a large batch for sharing with friends and family or store it in an air-tight container.

Adjust the spice levels to your taste. If you prefer the puffed rice chivda mild skip or use just half chili. If you prefer it hot, add two chilies or add some (¼ to ½ teaspoon) red chili powder at the end with salt and sugar. Do not add red chili powder in hot oil as it burns quickly.

Yes, this spicy puffed rice snack is gluten-free so it's a great option if you or anyone in your family has an intolerance or allergy.

Murmura Chivda (easy Spicy Puffed Rice)

Hope you enjoy this Murmura Chivda | Kurmura Chivda!! If you give this recipe a try, please rate by clicking stars⭐️in the recipe card. Thank you❤️! You can also follow me onFacebook| Instagramto see what’s cooking in my kitchen!!

Murmura Chivda is a delicious Indian snack made with puffed rice, curry leaves, spices, and peanuts. This crunchy and spicy puffed rice recipe is simple, easy, and gets done in less than 30mins. It is a healthy, vegan, and gluten-free snack that can be enjoyed as a tea-time snack or as a Diwali snack (faral)!

Use good quality, fresh and crispy puffed rice for this recipe. Sometimes even unexpired puffed rice can go soft, stale, and have an unpleasant odor when it is stored for long in the packaging.

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Calories: 226 kcal | Carbohydrates: 18 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 2 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 9 g | Trans Fat: 1 g | Sodium: 297 mg | Potassium: 120 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 17 IU | Vitamin C: 10 mg | Calcium: 20 mg | Iron: 5 mg

Update Notes:This post was originally published onNov 3, 2013, but was republished with, step by step instructions, new photos, tips, and a video in Oct of 2021.