10 years before, I was questioned if I knew how to make Murmura Chuda .
I knew Chuda was what we called chivda (snack) in Gujarat. But now this word Murmura was again a mystery for me.Blankly I asked MIL what is Murmura.
Well , I was shown Murmura. After seeing it, I told , Ammi this is Mamra or Mumra. It was the same thing we we call Mamra/Mumra in Gujarat.
Regional Language differences. Same stuff but with a different name
Murmura or Mamra is a puffed up rice made by using high pressure steam.It has different names in India itself. To know more about this please check this . Murmura (I have adopted this word. Jaisa desh vaisi hi bhasha) is a popular street food in India mainly used to make Bhelpuri. We also combine it with Jaggery to make laddoos. But this time I am sharing with you the Murmura chuda (Snack) for tea time made in a Maharashtrian way.
Lets start now.Besides Murmura,
We have to assemble all the things to prepare the Chuda,
Ingredient
I
For Murmura
250 gm murmura
1 tsp mustard seeds(Rai)
1 tsp salt
1 tsp turmeric powder
4 -6 leaves of curry patta
2 green chillies cut into eight parts
1 tbsp oil
II
1 onion slices & brown till crisp
2 cloves of garlic sliced & fried to brown
1 cup roasted or fried peanuts
1/2 tsp powder sugar
1 cup sev
Method
- Preparing the Murmura: Heat oil till hot. Add in mustard seeds. When it crackles , add in curry patta & green chillies. Fry for min on low flame. We want the chilly to become crisp & all the flavor infused in the oil. Add in turmeric & salt.Stir. Now add in all the Murmura. Stir continously for 1-2 min on medium flame.Turmeric will turn its color to nice yellow.Remove from flame & keep aside to cool.
- When cool mix in fried onion, fried garlic, peanuts, sev crushed & lastly sugar.
- Mix well & njoy with a cuppa of tea or coffee.
- Can be stored upto 2-3 weeks in an airtight container at room temperature