Roasted murmura chivda | Indian puffed rice snack

Murmura chivda is an easy Indian snack you can make with 20 minutes. Similar to poha chivda - it is perfect for munching on alongside some chai. Murmura is Hindi for puffed rice. Many Indian snacks use this ingredient - including this jhal muri recipe from Bengal I posted some time back. I accidentally ordered such a big bag of puffed rice - that I've been making lots of recipes with it. So stay posted for some more puffed rice recipes coming up! This murmura chivda keeps well in an airtight container for around 1 month. 

Ingredients 
100g (4 cups) puffed rice
95g (3/4 cup) redskin peanuts
Handful curry leaves frozen or fresh 
80g (1/2 cup) golden raisins
45g (1/2 cup) desiccated coconut 
2 tsp powdered sugar 
Salt to taste 
Vegetable oil around 2 tbsp 

You'll need these spices

Pinch hing (asafoetida) 

1/2 tsp turmeric 
1 tsp kashmiri red chilli powder 
1/2 tsp chaat masala 
1/2 tsp cumin powder

Method

• Preheat your oven to 180°C/350°F. Line a metal sheet with baking paper. 
  
  
• Spread out the puffed rice in an even layer on a baking try. On another tray, spread out the peanuts. Roast the puffed rice and peanuts for 10-15 minutes until golden and crisp. Once roasted, remove and place the puffed rice and peanuts in a bowl. 
  
  
• Take a non-stick frying pan and place on a low-medium heat. Add the coconut  and roast until golden. Careful - it will go from nicely roasted until burnt very quickly - so keep an eye on it and keep moving it around in the pan. Once roasted, add to the puffed rice and nuts. 
  
  
• Place the frying pan back on the heat and add the vegetable oil. Add the raisins and fry until they puff up. Remove the raisins, leaving the oil in the pan and add them to the puffed rice, coconut and nuts. 
  
  
• Next in the pan, add the turmeric, kashmiri red chilli powder, asafoetida, and curry leaves. Fry on medium-low heat (you don't want the spices to burn) until the curry leaves turn crisp and then add to the puffed rice mixture. Mix well to ensure that the spices are evenly distributed! You want each puffed rice piece to turn a pale yellow. 
  
  
• Add the powdered sugar, chaat masala, cumin powder, salt to taste and mix well. Enjoy murmura chivda with chai or as a tasty mid-afternoon snack!