Jump to:About Murmura (Mamra) ChivdaWhy You Will Love This RecipeIngredientsStep by Step DirectionsStoring SuggestionsServing SuggestionsVariationsHelpful TipsMore Delicious SnacksRecipe Card
About Murmura (Mamra) Chivda
Murmura is puffed rice in English, Mamra in Gujarati, and it is also known as Kurmura. And Chivda is a spicy Indian trail mix. So Murmura Chivda is an Indian trail mix with a base of puffed rice. There are many Chivda or Namkeen recipes with different ingredients and spices. Even the recipe of Murmura Chivda and its ingredients may vary depending on the region. I made this Chivda with puffed rice, roasted peanuts, roasted cashews, green chilis, curry leaves, and some basic Indian spices. It makes an excellent snack for tea time or a healthy munching between meals. Murmura (Mamra) Chivda is light, healthy, delicious, vegan, and flavorful.
Ingredients
Step by Step Directions
Preparations
In a large, heavy-bottomed pan, dry roast the Murmura on low-medium heat, stirring often. Roast them for about 4-5 minutes or until they are crispy. Transfer the roasted Murmura into a bowl or plate and set aside. Roasting the Murmura is optional, but I will highly recommend this step. Dry roasting the Murmura will keep the Chivda nicely crispy and crunchy for longer.
Wipe the (if needed) same pan and heat oil in it. Add peanuts and saute on low-medium heat until peanuts are crunchy and golden. It may take 5-6 minutes. Drain and transfer the peanuts into a bowl or plate.
In the same pan, add cashews and fry them on low-medium heat until golden. Drain and transfer them into the bowl of peanuts.
You will still have the remaining oil in the pan. To this, add mustard seeds, keeping the heat on medium.
Once mustard seeds start to pop, add cumin seeds.
Allow cumin seeds to sizzle, and add green chilis and curry leaves. Saute them until they are crispy.
Turn the heat on low and add asafoetida, turmeric powder, and red chili powder. Give the spices a quick stir, and make sure not to let them burn.
Immediately after, add roasted Murmura and toss until well combined and evenly coated with spices.
Then add roasted peanuts, cashews, amchur powder, salt, and sugar. Toss well, taste, and adjust the salt if needed.
Turn off the heat and let the Chivda cool down. Even after turning off the heat, keep stirring for a minute because the hot pan may still burn the Chivda.
Storing Suggestions
Once the Murmura Chivda is thoroughly cooled, store it in an airtight container. Keep the Chivda at room temperature for up to 3-4 weeks.
Serving Suggestions
Enjoy this guilt-free snack with a cup of tea or coffee. Pack the Murmura Chivda for traveling or picnics. Use it as a base of Bhel, or top it with chopped tomatoes, boiled potatoes, chaat masala, Sev and immediately enjoy it as a chaat.
Variations
Add roasted split chickpeas (Dalia) or dried coconut slices. You can also add raisins if you like more sweetness in your Chivda.
Helpful Tips
Always use good quality, crispy, and freshly packed Murmura for the best Murmura Chivda. Make sure to dry roast Murmura until very crispy, and that will help Chivda stay crisp and fresh for longer. Saute the green chilis and curry leaves until they are crispy; this will increase the shelf life of Murmura Chivda. Adjust the spices as per your taste preferences. You can skip either green chilis or red chili powder for the mildly spicy trail mix. Sugar is optional, but the slight sweetness enhances the flavors of Chivda. Keep the heat on low while adding the turmeric powder and red chili powder. Also, be quick in stirring and adding Murmura; otherwise, spices may quickly burn.
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Poha Cutlet / Poha Vegetable Cutlet Green Pea Kebabs / Green Peas Tikki Recipe Chickpea Salsa (Easy, Fresh, Delicious)
