Bowl of Puffed Rice Churumuri
(click to enlarge)

Puffed Rice Snack


India, Karnataka   -   Churumuri, Masala Mandakki
Serves:
Effort:
Sched:
DoAhead:  		 3 app
**
35 min
Prep		 This snack is popular all over the state of Karnataka, especially at the beaches and tourist stops. It is quickly made, and must be quickly eaten.




3
3
-----
4
7
1
1/2
-----
1/4
1/2
1/3
1/8
-----
2
c
T
---
oz
oz

T
---
t
t
t
t
---
T
Puffed Rice (1)
Peanuts, raw
-- Aromatics
Onion
Tomato
Chili, green (2)
Lemon Juice
-- Spicing
Cumin Seed
Chili Powder (3)  
Salt
Black Salt (4)
-- Finish
Cilantro
Do Ahead
  1. For Garnish, dry pan roast PEANUTS until lightly browned in spots. See our recipe Dry Roasted Peanuts.
Prep   -   (25 min)
  1. If PUFFED RICE has powder or debris, shake it in a mesh strainer to clean it up.
  2. If Puffed Rice is not as crisp as you would like (likely), pour it into a cold wok and place over high heat. Keep tumbling it until you see the first trace of browning, then get it off the heat and keep stirring until the pan is cooler.
  3. Place Puffed Rice in a wide bowl.
  4. Chop ONION fine. Chop TOMATO fine and drain well. Chop CHILI fine. Remove seed mass and membranes if you need to reduce chili heat. Mix all.
  5. Crush Cumin Seeds coarsely (a kitchen mallet on the cutting board is fine). Mix all Spicing items into the Aromatics mix.
  6. Chop CILANTRO coarse.
Serving   -   (9 min)
  1. When ready to serve (and no sooner), stir in Cilantro, followed by Aromatics mix. Garnish with Toasted Peanuts. This can be in a main bowl, or in single serving bowls. Serve immediately to be eaten immediately.
NOTES:

  1. Puffed Rice:

      [Puri, Mudhi, Murmuri, Pori (India); Muri (Assam); Mamra (Gujarat)]   This product is very popular in India, and is just a little different from North American puffed rice. For details see our Puffed Rice page.

  2. Chili, Green:

      Indian hot green Chilis are not easy to find even here in Southern California, so we use a Serrano. For details see our Indian Chilis page.

  3. Chili Powder:

      Use your own best judgement for type and amount. Since Indian Kashmiri is not easy to find around here, I use Aleppo Mild or Aleppo Hot, depending on how spicy I want it. For details see our Indian Chilis page.

  4. Black Salt:

      This is an essential flavoring item in many Chaat (snacks). It is available in Indian markets and on-line. For details see our Black Salt page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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