Spicy, tangy and crunchy snack is Churumuri. Also known as Masala Mandakki. A spiced puffed rice snack that is popular in Karnataka as street food/Chaat. It is plainly made using basic pantry essentials, and no fancy ingredients. It is naturally vegan and gluten-free.
All over India, puffed rice is widely used in making different dry and wet snacks. Making this Churumuri recipe just takes 5-10 mins and very easy to make. It is a quick snack that is quite filling and healthy. Also, free of cooked veggies and sweet or spicy sauces.
Churumuri has always been my favorite snack since childhood. Puffed rice was mainly available in Summer in coastal Karnataka back when I was a kid. So it was seasonal for us. Just like mangoes. I would wait for my mum to combine these two and whip up this delicious snack in the evening. With the right balance of flavors, Churumuri is actually a drool-worthy snack. Secret ingredient – Raw mangoes! Why am I talking about mangoes right now? Well, I got my hands on fresh raw mangoes and the first dish I made using one of the raw mangoes is Churumuri!
One of the main ingredients for making this recipe is coconut oil(virgin coconut oil is the best one here). It is used as a taste enhancer. You would miss out on a taste profile if you skip this oil. Nevertheless, you can tweak the recipe per your taste by adding veggies of your choice or dry snacks like boondi or sev or crushed dry pooris.
How to make Churumuri?
Basic vegetables used for making Churumuri are finely chopped onions, grated carrots, tomatoes, cucumbers and raw mangoes(seasonal ingredient)!! Add peanuts or sev for crunchiness. If you are out of raw mangoes, add lime juice for tanginess. Now, let me tell you how to make this in Mangalore style.
Ingredients that you need to make Churumuri –
- Puffed rice
- Red Chilli Powder or Paprika
- Turmeric Powder
- Coconut Oil
- Red Onion
- Raw Mango
- Peanuts Sev
Optional Ingredients are in the recipe card.
First, heat a pan and dry roast puffed rice until crispy or preheat the oven to 350F, and roast puffed rice for 4-5 mins.
Grate carrots and mangoes, finely chopped onions and tomatoes. A handful of chopped cilantro for garnish. I usually scoop out seeds from the tomatoes before using them. You can also add grated cucumbers. Just make sure to squeeze all the water from it. While making this recipe, I skipped cucumbers & tomatoes as I wanted all the tanginess from the mango. When I am out of mango, I add in tomatoes and cucumbers.
Combine coconut oil, red chilli powder, a pinch of turmeric and salt in a bowl. Toss puffed rice in it. Adjust the amount of spice you like by varying the amount of paprika or red chilli powder you use. Start with tsp of red chilli powder and then work your way up. Puffed rice usually comes with added salt, so add accordingly.
Mix in the veggies just before serving.
After the veggies are mixed in, puffed rice softens. So it is best to serve right away.
I hope you like this recipe. It is –
- & incredibly tasty.
If you prefer something that doesn’t include spice, an easy snack recipe using puffed rice is here – Herbed Rice Pops
Churumuri | Spiced Puffed Rice Chaat
- 2 cups puffed rice
- 1/4 cup chopped onions
- 1/4 cup grated carrots
- 3 tbsp finely grated mangoes
- 1-2 tsp red chilli powder
- 1/4 tsp turmeric
- 1 tbsp coconut oil
- salt to taste I have used approximately 1/4 tsp
- handful of cilantro
- 2 tbsp finely chopped tomatoes optional
- 2 tbsp grated cucumber optional
- 1 finely chopped green chilli optional – add for extra spicy
- 3 tbsp roasted peanuts optional
- sev for garnish optional
- 1 tsp sugar optional
- First, heat a pan and dry roast puffed rice until crispy or preheat the oven to 350F, and roast puffed rice for 4-5 mins.
- Grate carrots and mangoes, finely chop onions and tomatoes. A handful of chopped cilantro for garnish.
- Combine coconut oil, red chilli powder, a pinch of turmeric and salt in a bowl. Toss puffed rice in it. Add peanuts.
- Mix in the veggies just before serving. Garnish using cilantro and sev.
- Tastes great when served crispy
- Add more grated raw mangoes for extra tangy flavor, and green chillies for spice.
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