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