Scrumptious to the core, this flavourful snack is made of puffed rice perked up with garlic, green chillies and curry leaves. The most interesting aspect of the Bhadang Murmura, however, is the use of crunchy peanuts, which contrast beautifully with the texture and flavour of the murmura, to give your taste buds an exciting ride. Maharashtrians like to carry along some of this Puffed Rice Chivda when they travel. It is also nice to keep a batch of this at home, handy to munch on when you are hungry. It can be had as it is, or with onions, tomatoes and a tangy lacing of lemon juice.
|Thick puffed rice||4 Cup (64 tbs) ((kurmura))|
|Oil||2 1/2 Tablespoon|
|Raw peanuts||1/2 Cup (8 tbs)|
|Mustard seeds||1/2 Teaspoon (((rai / sarson))|
|Crushed garlic||2 Tablespoon ((lehsun))|
|Chopped green chillies||1 Tablespoon|
|Curry leaves||8 ((kadi patta))|
|Asafoetida||1/2 Teaspoon ((hing))|
|Turmeric powder||1/2 Teaspoon ((haldi))|
1.Heat the oil in a deep non-stick pan, add the raw peanuts and sauté on a medium flame for 2 to 3 minutes.
2.Add the mustard seeds and sauté on a medium flame for a few seconds.
3.Add the garlic, green chillies, curry leaves and asafoetida and sauté on a medium flame for 3 minutes.
4.Add the turmeric powder and salt, mix well and sauté on a medium flame for a few seconds.
5.Add the puffed rice, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
6.Cool completely and store in an air-tight container.
7.Serve and enjoy!