Muri Bhaja

Instructions

1. 1

   Crisp the Puffed Rice

   • If your puffed rice (muri) isn't perfectly crisp, heat a large, heavy-bottomed pan or kadai over low heat.
   • Add the puffed rice and dry roast for 2-3 minutes, stirring constantly, until it becomes very crunchy.
   • Transfer the puffed rice to a large bowl and set aside.
2. 2

   Fry Peanuts and Coconut

   • In the same pan, heat the mustard oil over medium heat until it becomes fragrant.
   • Add the raw peanuts and fry for 2-3 minutes, stirring, until they are golden brown and crunchy.
   • Add the dry coconut slices and fry for another 30-60 seconds until they turn a light golden color. Watch carefully as they burn quickly.
   • Using a slotted spoon, remove the fried peanuts and coconut from the pan and add them to the bowl with the puffed rice.
3. 3

   Prepare the Tempering (Tadka)

   • In the remaining oil in the pan, add the mustard seeds. Allow them to splutter, which should take about 30 seconds.
   • Add the curry leaves and finely chopped green chilies. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
4. 4

   Add Spices and Combine

   • Reduce the heat to the lowest setting. Add the asafoetida, turmeric powder, and red chili powder. Stir for 10-15 seconds to cook the spices without burning them.
   • Immediately add the puffed rice, fried peanuts, coconut, and optional roasted chana dal to the pan.
   • Sprinkle the salt and sugar over the mixture.
   • Gently but thoroughly mix everything for 1-2 minutes on low heat, ensuring the spices evenly coat all the ingredients.
5. 5

   Cool and Store

   • Turn off the heat and spread the Muri Bhaja on a large plate or tray to cool down completely.
   • Once cooled, serve immediately with tea or store in an airtight container to maintain its crispiness for up to a week.