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!

• 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

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dry namkeen, Snack

Cuisine Indian

Servings 1 box

Ingredients

 

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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

Instructions

• 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.

Notes

• 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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