HomeSnacksDry Namkeen RecipesMurmura chivda | how to make murmura chivda | Gujarati mamara no...

Murmura chivda | how to make murmura chivda | Gujarati mamara no chevdo

Murmura chivda is a quick and easy namkeen recipe where roasted murmura, deep-fried makai poha (cornflakes) and peanuts are tossed with a spice mixture. It tastes ‘chatpata’ with a balanced flavor of sweet and tangy. It has a very long shelf life and can be stored in an airtight container for months. It is extremely simple and can be prepared within minutes. So, do try it!

The key to making tasty murmura chivda at home are
  • Firstly, ensure to use crisp and fresh puffed rice for chivda. Dry roast or give some sunlight if puffed rice is slightly soft.
  • I made a special spice mix, which gives chatpata flavor to chivda. In spice mix, you may vary the number of spices according to your taste.
  • I add fried makai poha (cornflakes) and peanuts into chivda mixture. You may add roasted dry coconut and dry fruits to enhance the flavor.
  • Lastly, store the murmura chivda in an airtight container once cooled completely; else the moisture may turn the murmura soggy.
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Recipe Video

Murmura chivda | how to make murmura chivda | Gujarati mamara no chevdo

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box


For special masala

  • 1 tbsp red chilli powder
  • 1 tbsp fennel seeds
  • ½ tsp black salt
  • Salt to taste
  • 1 tsp dry mango powder
  • 3 tbsp sugar

For murmura chivda

  • 170 grm murmura
  • 6 tbsp oil
  • ½ tsp hing - asafetida
  • 1 tsp turmeric powder
  • 60 grm or 2 cup makai poha - cornflakes
  • 50 grm or ½ cup peanuts
  • 2 cup besan sev
  • Special masala
  • 20 curry leaves
  • Oil for deep frying


  • In a mixture jar, add red chilli powder, fennel seeds, black salt, salt, dry mango powder, and sugar. grind it into fine powder. Special masala is ready, keep it aside.
  • In a pan, add 6 tbsp oil, hing, and turmeric powder. Mix well.
  • Then add murmura and salt. Roast murmura till it becomes crispy. Take out roasted murmura into a mixing bowl.
  • Heat oil in a pan, add makai na poha (cornflakes) in a sieve, and immerse the sieve in the oil. Fry the poha till they are completely puffed up. Remove them into the mixing bowl.
  • Now, take peanuts in a sieve and immerse the sieve in the oil. Fry the peanuts till they are light brown. Remove them to a mixing bowl.
  • Then fry curry leaves and take them out into a plate; do not mix them with the chivda mixture.
  • Now, in a mixing bowl when chivda mixture is slightly hot, add spice mix and mix well.
  • Lastly, add fried curry leaves and mix well.
  • Let it cool down completely.
  • Serve or store murmura chivda in an air-tight container.


  • use fresh murmura for a more crispy murmura chivda recipe.
  • murmura chivda tastes great when topped with a few chopped onions and tomato.
  • Store murmura chivda into an air-tight container for 15-20 days.
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