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Murmura Chivdaa (spicy puffed rice mixture) served in a black bowl with a smaller bowl on side

Murmura Chivda | Spicy Puffed Rice

Shweta Arora
Murmura Chivda is a delicious Indian snack made with puffed rice, curry leaves, spices, and peanuts. This crunchy and spicy puffed rice recipe is simple, easy, and gets done in less than 30mins. It is a healthy, vegan, and gluten-free snack that can be enjoyed as a tea-time snack or as a Diwali snack (faral)!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Snack
Cuisine Indian
Servings 3 cups
Calories 226 kcal


  • 3 cups puffed rice kurmura, murmura, mamra
  • 2 tablespoon oil using canola oil
  • ¼ cup peanuts
  • 2 tablespoon roasted split chickpeas dalia
  • ½ teaspoon mustard seeds rai
  • ½ teaspoon cumin seeds zeera
  • pinch asafoetida hing
  • 1 sprig curry leaves 10-15 leaves
  • 2 green chillies chopped, adjust to taste
  • ¼ teaspoon turmeric
  • ¼ teaspoon salt adjust to taste
  • 1 teaspoon sugar adjust to taste


  • 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.



Use good quality, fresh and crispy puffed rice for this recipe. Sometimes even unexpired puffed rice can go soft, stale, and have an unpleasant odor when it is stored for long in the packaging.
Dry roast the puffed rice to make soft puffed rice crispy again.
Double roasting the puffed rice, before tempering and with tempering ensures the chivda stays crispy longer.
Saute curry leaves and green chilies until crispy. This helps increase their shelf life.
This recipe can be easily doubled. You can make a large batch for sharing with friends and family or store it in an air-tight container.
Adjust the spice levels to your taste. If you prefer the puffed rice chivda mild skip or use just half chili. If you prefer it hot, add two chilies or add some (¼ to ½ teaspoon) red chili powder at the end with salt and sugar. Do not add red chili powder in hot oil as it burns quickly.


Calories: 226kcal | Carbohydrates: 18g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 297mg | Potassium: 120mg | Fiber: 3g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 5mg
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