10 years before, I was questioned if I knew how to make Murmura Chuda .
Coming from Gujarat Murmura was an entirely new word for me like many others.
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,
You will need Sev(Mine is home made. you can purchase readymade)
Fried or roasted peanuts
We have to assemble all the things to prepare the Chuda,
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
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
- 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