Murmura Chivda | Maharashtrian Bhadang Recipe | Kurmura Chivda
Feeling bored of flavourless, unhealthy snacks that leave you feeling meh?I have got you covered! Ever heard of "Bhadang"? A crunchy, spicy and addictive snack!This is a vegan, no onion no garlic, easy-to-make, beginner-friendly, snack recipe to munch at any given time of the day!
Ingredients
- 150 grams Puffed rice (Kurmura/Murmura)
- 1/2 cup Raw Peanuts
- 1/4th cup Dry Coconut Slices
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Turmeric Powder
- 1/4th teaspoon Hing (Asafoetida)
- 1-2 tablespoons Red Chilli Powder (depends on how spicy to like)
- 1 teaspoon Cumin Powder
- 1 teaspoon Garam Masala
- 6-7 Curry Leaves
- 1 teaspoon Sugar
- Salt to taste
- 1-2 tablespoons Oil
Instructions
- Heat oil in a heavy bottom pan. Add mustard seeds, when mustard seeds crackle add hing, turmeric powder, curry leaves and peanuts.
- Roast on low flame till peanuts changes colour to light brown.
- Add dry coconut slices and roast them for 2 mintues.
- Once peanuts & coconut are roasted, add a cup of murmura followed by red chilli powder and salt. Mix and add the remaining murmura.
- Mix well. Now add cumin powder and garam masala powder. Roast on low flame.
- Roast murmura continuously till they turn crisp. This process might take approximately 15 mins on low to medium flame.
- Once the murmura is crispy and covered with all the spices add 1 teaspoon of sugar and mix well for a minute.
- Bhadang - Murmura Chivda is ready.
- Once Bhadang cools down, store it in an airtight container.
- Serve Bhadang as a snack with a hot cup of tea or for a mid-day meal.
Video
Notes
Always make sure that you roast every item on low flame.
If you want to add more flavour to this bhadang, you may add roughly crushed garlic in the tempering before you put curry leaves.
You may add roasted chana dal (dalia / pandharpuri dal) for taste and crunch. I personally don’t add chana dal in Bhadang but always add in Poha Chivda, it gives a nice taste and texture to the chivda.
Sometimes instead of red chilli powder, fresh green chillies are used. But you need to be very careful while adding the chillies. If the chillies does not dry up completely and retains any water then it might make the murmura soggy.
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