Churumuri recipe | How to make churumuri | Spiced puffed rice

Churumuri recipe – Churumuri or masala mandakki is a popular puffed rice snack in our parts of Karnataka. It is also a street food and is most commonly eaten for as a Evening Snack. There are many puffed rice snacks made across India with so many different variations. Jhal muri & bhel puri are the 2 most commonly known variations. Churumuri is always a winner for its simplicity as it is made with no fancy ingredients.

This can be prepared very quickly by anyone. Even kids can easily make this if they have chopped veggies ready.

We Indians across the globe love street foods. A plate full of tangy spicy chaat with a cup of masala tea is the strongest mesmerizer for most of us.

But the hygiene that is maintained is very poor in many places so it is always healthy to make these at home.

To make churumuri or masala mandakki we don’t need any tamarind chutney or green chutney like the North Indian Bhel Puri. So it is super quick to make.

You can easily tweak this basic recipe to suit your taste. You can add some boondi or mixture. Churumuri is usually accompanied with mirchi bajji and tea.

At home we love these along with mysore bonda or goli baje.

I have not used any mixture in this churumuri. But feel free to use your favorite fried titbits like sev, boondi or even south Indian mixture.

More Snacks recipes,
Onion pakoda
Chakli
Poha chivda
Oats chivda

Step-by-step photos

How to make churumuri

1.First roast peanuts on a medium flame until aromatic and golden. Set aside to cool. Once they cool down you can remove the skin if you prefer.

2.Chop onions, tomatoes, green chili and coriander leaves finely. You can also add cucumber and carrots. I haven’t used them here.

3.To make churumuri, you don’t need to dry roast the puffed rice unless they are soft. I usually break open a new pack to make this so I don’t dry roast.

But clean them. I sieve them to remove the powdery part. Add the puffed rice to a wide bowl.

4.Add onions and tomatoes to the mixing bowl. Sprinkle salt and chili powder over tomatoes.

5. Squeeze in very little lemon juice as tomatoes too will be tangy. I use about 1 tbsp. This will help the salt to dissolve.

6. Heat 1 tbsp oil or ghee. Pour it. This elevates the flavor of churumuri completely. Optional – We usually add some roasted and coarsely pound jeera then pour hot coconut oil or ghee to bring out the aroma of jeera.

8. Mix the chilli powder and salt well with tomatoes and onions. This helps the chilli powder to spread well.

9. Next mix in the puffed rice with the onion tomatoes. Check salt and sprinkle more if needed. Lastly add coriander leaves and peanuts. Give a gentle stir.

Serve churumuri immediately as they begin to loose the crunch.

Recipe