indianEasyveganvegetariangluten freedairy free

Churmuri

Name: Churmuri
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 cup puffed rice (crisp, fresh (mandakki/kurmura)); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, deseeded and finely chopped); 1 pcs carrot (small, grated); 3 tbsp roasted peanuts (skinless, unsalted); 2 tbsp fried gram (roasted chana dal / hurgalu); 3 tbsp coriander leaves (finely chopped); 2 pcs green chili (finely chopped, adjust to taste); 2 tbsp lime juice (freshly squeezed); 1 tsp mustard oil (cold-pressed, for raw pungency (substitute with coconut oil if preferred)); 1 pinch salt; 1 pinch red chili powder; 0.5 tsp chat masala; 3 tbsp sev (optional, for garnish)

RATING

4.5/5(63)

TASTE SCORE

8/10

A quick and addictive street-style snack from Karnataka, where crispy puffed rice meets finely chopped onions, tangy tomatoes, crunchy peanuts, and a zingy hit of raw mustard oil. Tossed with chili and coriander, this no-cook evening treat comes together in just five minutes and disappears even faster.

PREP

10m

COOK

SERVES

1 KATORI

178 cal

SERVINGS

METHOD · 4 STEPS

prep · ~7 min
Prep all the vegetables and aromatics.
1.Finely chop the onion and deseeded tomato into small, even dice.
2.Grate the carrot, finely chop the green chilies and fresh coriander leaves.
3.Keep all the chopped ingredients in separate piles for easy assembly.
TIPEnsure the tomato is deseeded — excess moisture will make the puffed rice soggy instantly.
prep · ~4 min
Crisp the puffed rice if needed.
1.Spread puffed rice on a baking tray.
2.Place in a preheated oven at 100°C (212°F) for 3-4 minutes.
3.Alternatively, toast in a wide pan on low heat for 2 minutes, stirring constantly.
TIPOnly do this if the puffed rice isn't perfectly crisp. Fresh puffed rice straight from the packet usually works fine.
mix · ~2 min
Toss the Churmuri together.
1.In a large mixing bowl, add the cooled puffed rice, chopped onion, tomato, grated carrot, green chilies, roasted peanuts, and fried gram.
2.Drizzle the mustard oil and freshly squeezed lime juice over the top.
3.Sprinkle salt, red chili powder, and chaat masala evenly across the mixture.
4.Using a light hand, gently toss everything together until the vegetables and spices are evenly distributed — do not crush the puffed rice.
TIPWork quickly but gently. The salt and lime will start to draw moisture out of the vegetables, so this step is best done right before serving.
assemble · ~1 min
Plate and garnish the Churmuri.
1.Divide the mixture equally between 4 serving bowls.
2.Top each bowl with a generous sprinkle of sev and a final pinch of chopped coriander.
3.Serve immediately while perfectly crunchy, with an extra lime wedge on the side if desired.
TIPChurmuri waits for no one — serve it the second it's mixed. Even a 5-minute delay starts the sogginess.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Always deseed the tomato to prevent the puffed rice from turning soggy too quickly.
2
Use cold-pressed mustard oil for its signature pungent kick — heat it slightly if you prefer a milder flavor.
3
Add salt and lime juice only at the final toss, just before serving, to keep the churmuri crunchy.
4
If your puffed rice has lost its crispness, toast it in a low oven (100°C) for 3–4 minutes and cool before mixing.
5
Work with a light, folding motion when tossing to avoid breaking the delicate puffed rice.
6
Serve immediately after mixing — even a short delay will soften the texture and mute the fresh flavors.

RECIPE VARIATIONS