Churumuri (Puffed Rice Snack)

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Churumuri recipe with step by step pics. Churumuri is a puffed rice snack that is also a street food in Karnataka which is one of the Southern Indian states. The recipe is vegan and gluten-free.

churumuri recipe

There are many ways churumuri is made across Karnataka varying from region to region. Puffed rice is also called as mandakki in Kannada language.

Dry and wet snacks made from puffed rice are popular all over India. Whereas in western India, Bhel Puri is popular. In eastern parts of India, there is Jhal Muri.

Making churumuri is very easy and within 15 minutes you are all sorted to serve. Unlike bhel puri, one does not need to make spicy and sweet chutney for churumuri snack. You don’t even need to boil potatoes.

I make churumuri pretty often than making bhel puri for evening snacks when I am short of time. It is tasty, healthy as well as filling.

For a filling churumuri, at times I also quickly steam potatoes in the Instant Pot or a pressure cooker. With boiled potatoes cubes, the churumuri tastes only better.

In this post, I have shared a really quick version of churumuri.

One of the main ingredients in this Karnataka style churumuri is coconut oil which simply elevates the entire taste of churumuri and imparts a great taste. While mustard oil is used in jhalmuri, coconut oil is added in churumuri.

If you do not have coconut oil, then please skip it. Though an important flavor profile will be missing.

Sometimes I even add ghee, but we prefer the taste of coconut oil over ghee. If you like, you can even add ghee in place of coconut oil.

When using coconut oil, please do use edible coconut oil and not the cosmetic coconut oil that is used for hair. Edible coconut oil is easily available online.

This churumuri recipe is spicy, tangy and crunchy which you will like. It has a melange of veggies like finely chopped onions, tomatoes and grated carrots along with some crunchy peanuts.

It is spiced with red chilli powder and green chillies. Though green chillies can be skipped. For a tang tasty I always add lemon juice.

In mango season, finely chopped raw unripe mangoes can also be added. You can even add cucumber. With a varied amount of ingredients added in it, churumuri makes for a tasty evening snack.

The recipe serves two but can be easily scaled up and made for larger servings.

How to make Churumuri

1. Peel, rinse and finely chop 1 small to medium-sized onion. Also, rinse and finely chop 1 medium-sized tomato. Rinse, peel and grate 1 small carrot. Also, rinse and finely chop 1 green chilli and some coriander leaves. Keep aside. In the mango season, you can also add 1 to 2 tablespoons of finely chopped raw unripe green mango. Use a fine grater for grating carrot.

making churumuri recipe

2. The next step is to lightly roast the puffed rice in some coconut oil. Heat ½ tablespoon coconut oil in a pan or kadai. Keep flame to low or medium-low. Add 2 cups puffed rice. Roasting puffed rice helps in crisping them up and they remain crisp for more time.

making churumuri recipe

3.  Mix and then stir often for 2 to 3 minutes on low to medium-low heat.

making churumuri recipe

4. Roast puffed rice grains till they are crispy and crunchy. Do not brown the puffed rice.

making churumuri recipe

Making Churumuri

5. Place the pan with the puffed rice on your kitchen counter and wait for 2 to 3 minutes. Then sprinkle 1 teaspoon kashmiri red chilli powder and 2 to 3 pinches turmeric powder. Also, add ½ tablespoon coconut oil and ¼ cup roasted peanuts or masala peanuts or congress kadlekai (bangalore style spicy roasted peanuts). If using any other type of red chilli powder, then add ¼ to ½ teaspoon of it depending on its spiciness and pungency. Additionally you can even add ½ teaspoon roasted cumin powder at this step.

making churumuri recipe

6. Season with 2 to 3 pinches of black salt and ¼ to ⅓ teaspoon regular salt or add as per taste. You can even skip black salt if you do not have it.

making churumuri recipe

7. Mix the coconut oil, spice powders, peanuts and salts with the puffed rice evenly. Mix very well. The coconut oil will melt with the heat and warmth of the roasted puffed rice.

making churumuri recipe

8. Now add the finely chopped onions, tomatoes, green chilies, grated carrots and 2 to 3 tablespoons chopped coriander leaves. For small kids you can skip or add less of the kashmiri red chili powder and green chilies. If using boiled potatoes, then add at this step. Peel the potatoes and chop them before adding. You can add 1 medium to large boiled potato.

making churumuri recipe

9. Quickly add ½ to 1 teaspoon lemon juice. You can even squeeze lemon juice directly from halved lemons. You can add less or more lemon juice as per your taste buds.

making churumuri recipe

10. Mix quickly.

churumuri recipe

11. Serve Churumuri in two bowls or plates immediately. If you serve after some minutes, the puffed rice becomes soggy. While serving you can garnish each bowl with 2 tablespoons sev (fried gram flour vermicelli) and a few chopped coriander leaves.

churumuri recipe

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Churumuri Recipe

5 from 1 vote
Churumuri is a tasty vegan & gluten free puffed rice snack that is also a street food in Karnataka. There are many versions of making churumuri across Karnataka. It is very easy to make and gets done in less than 15 minutes.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins

Cuisine Karnataka
Course: Brunch, Snacks
Diet: Vegan
Difficulty Level: Easy

Servings 2
Units

Ingredients

  • 2 cups puffed rice (murmura, mandakki, pori)
  • ¼ cup roasted peanuts or masala peanuts or congress kadelakai (bangalore style spicy roasted peanuts)
  • 1 teaspoon kashmiri red chili powder
  • 2 to 3 pinches turmeric powder
  • 1 tablespoon coconut oil
  • ¼ to ⅓ teaspoon salt or add as per taste
  • 2 to 3 pinches black salt - optional
  • 1 small to medium onion or ¼ to ⅓ cup finely chopped onions
  • 1 medium tomato or ⅓ cup finely chopped tomatoes
  • 1 small carrot or ¼ to ⅓ cup finely grated carrot
  • 1 to 2 tablespoons finely chopped raw unripe green mango – optional
  • 1 green chilli – chopped, optional
  • 2 to 3 tablespoons chopped coriander leaves
  • ½ to 1 teaspoon lemon juice or add as per taste
  • ¼ cup sev for garnish or add as required – optional

Instructions

preparation

  • Peel, rinse and finely chop the onion & tomato. Rinse, peel and grate 1 small carrot. Rinse and finely chop 1 green chilli and some coriander leaves. 
  • Keep aside. In the mango season, you can also add 1 to 2 tablespoons of finely chopped raw unripe green mango.
  • Heat ½ tablespoon coconut oil in a pan or kadai. Keep flame to low or medium-low. Add the puffed rice.
  • Mix and stir often for 2 to 3 minutes on low to medium-low heat.
  • Roast puffed rice grains till they are crispy and crunchy. Do not brown the puffed rice.

making churumuri

  • Place the pan with the puffed rice on your kitchen counter and wait for 2 to 3 minutes.
  • Add the remaining ½ tablespoon coconut oil, kashmiri red chili powder, turmeric powder, roasted peanuts or masala peanuts or congress kadlekai (bangalore style spicy roasted peanuts).
  • Season with black salt and regular salt or add as per taste. You can even skip black salt if you do not have it. 
  • Mix the coconut oil, peanuts, spice powders and salt with the puffed rice evenly.
  • Now add the finely chopped veggies, green chillies and coriander leaves.
  • Quickly add the lemon juice. You can even squeeze lemon juice directly from halved lemons. You can add less or more lemon juice as per your taste buds.
  • Mix quickly and serve churumuri straight away. If you serve after some minutes, the puffed rice becomes soggy. While serving you can garnish with sev (gram flour vermicelli) and a few coriander leaves.

Notes

  • The recipe can be easily halved or doubled.
  • You can add less or more quantity of red chilli powder.
  • You can skip green chillies if you want. For small kids you can skip or add less of the kashmiri red chilli powder and green chillies.
  • Skip coconut oil if you do not have it. You can use sunflower oil or ghee in place of coconut oil. 
  • Lemon juice can be added less or more as per your taste buds. 
  • You can skip black salt if you do not have it. 
  • For a filling snack, you can add 1 medium to large boiled potato. 
  • You can even add 2 tablespoons coconut oil if you want. Roast the puffed rice in 1 tablespoon coconut oil first and then add the remaining 1 tablespoon coconut oil later when adding the ground spice powders and salt. 

Nutrition Info Approximate values

Nutrition Facts
Churumuri Recipe
Amount Per Serving
Calories 285 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Sodium 530mg23%
Potassium 461mg13%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 7g8%
Protein 6g12%
Vitamin A 4455IU89%
Vitamin C 20.1mg24%
Calcium 36mg4%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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4 Comments

  1. I made it for the first time.it came out so well that I was thrilled…and looking forward to making it again5 stars

    1. thank you indu. glad to read your comment. churumuri is addictive and tastes so good.

  2. hi mam in hindi it is churumuri, in telugu maramaralu or borugulu ,yester day i tryed beautiful taste,thanks a lot