Muri Bhaja

1. 1

   Crisp the Puffed Rice

   1.If your puffed rice (muri) isn't perfectly crisp, heat a large, heavy-bottomed pan or kadai over low heat.

   2.Add the puffed rice and dry roast for 2-3 minutes, stirring constantly, until it becomes very crunchy.

   3.Transfer the puffed rice to a large bowl and set aside.
2. 2

   Fry Peanuts and Coconut

   1.In the same pan, heat the mustard oil over medium heat until it becomes fragrant.

   2.Add the raw peanuts and fry for 2-3 minutes, stirring, until they are golden brown and crunchy.

   3.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.

   4.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)

   1.In the remaining oil in the pan, add the mustard seeds. Allow them to splutter, which should take about 30 seconds.

   2.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

   1.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.

   2.Immediately add the puffed rice, fried peanuts, coconut, and optional roasted chana dal to the pan.

   3.Sprinkle the salt and sugar over the mixture.

   4.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

   1.Turn off the heat and spread the Muri Bhaja on a large plate or tray to cool down completely.

   2.Once cooled, serve immediately with tea or store in an airtight container to maintain its crispiness for up to a week.

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