In a large wok or heavy-bottomed pan dry roast the puffed rice on medium-low heat till they are crispy (approximately 3-5 mins). Test by crushing one puffed rice between your thumb and index finger and it should crush easily with a sharp crunchy sound. Transfer to a clean plate or large bowl. Keep aside.

In the same pan, (wipe down if needed), heat oil and add peanuts. Saute on medium heat till the peanuts turn golden and crunchy (approximately 3-5 mins). Drain and transfer to the bowl with puffed rice.

Next, add split chickpeas and saute them until lightly golden (approximately 2-3 mins).

Drain and transfer to the bowl with puffed rice and peanuts. Keep aside.

In the same pan and oil, on medium heat add mustard seeds. The oil may look slightly discolored due to roasting peanuts but that is fine.

Once the seeds start spluttering, add cumin seeds, asafoetida (hing), curry leaves, and green chili. Be careful when you add the green chili, if you are too close it might cause sneezing and coughing.

Sauté until the curry leaves and green chili crisp up.

Turn the heat to low and add turmeric powder. Saute continuously for a few seconds. Do not let it burn.

Stir in roasted murmura, peanuts, split chickpeas, along with salt and sugar.

Mix gently until the mixture is well coated and crispy. It will turn into a nice yellow color.

Turn off the heat, keep mixing even after the heat is turned off for another couple of mins to prevent the mixture from burning.

Crispy, crunchy, and spicy Murmura Chivda (Spicy Puffed Rice Mixture) is ready!

Allow the puffed rice chivda to cool completely before storing it in an air-tight container.