Tea time has arrived in my home and it is raining outside. What’s the first thing that comes to your mind? Onion pakoda? But sometimes you don’t feel like having something oily and it’a lot of work isn’t it? Ok ok, question session is over, let’s go make some karum karum churmuri or masala puri (don’t confuse with the masala/e puri chaat).
When I was thinking of a one-line summary for churmuri I had to put ‘karum kurum’ in it. That has to be the best way to describe it, there is no other way to it, in my opinion. There are certain things which have no words in any dictionary and you have to describe it just the way it looks or sounds. Just go by your instincts 🙂
Here is the simple recipe to make the ‘karum kurum’ churmuri. Some simple masalas and you have a wonderful snack at your hand. Make your tea-time extra spicy and lip-smacking. If you have a lot of sunshine around, keep the puri in the sunlight to crisp up. You can also convert this into a quick bhel, do only parts of the bhel puri recipe. Try more snack recipes like this:
Avalakki Chivda
Whole Wheat Flakes Chivda
Of course serve this with masala tea or filter coffee! Just a-one!
- 4-5 Cups puffed rice/puri/churmuri
- 2 Tbsp oil
- 1 Tsp mustard
- ½ Tsp jeera
- 1 big pinch hing/asafoetida
- A broken dry red chilli
- 1 finely chopped green chilli
- 7-8 curry leaves
- ⅛ Cup groundnuts
- ½ Tsp red chilli powder
- ¼ Tsp turmeric
- Salt to taste
- In a pan heat oil and splutter mustard and jeera
- Sprinkle a pinch of hing/asafoetida
- Next throw in broken red chilli and chopped green chillies
- Some fragrant curry leaves can go in next, allow them to crisp up for a few seconds
- Add some groundnuts and fry them till crisp
- Spice it up with turmeric and red chilli powder
- Season with salt to taste
- Mix everything very well, turn off heat
- Once the vaggarne/tadka cools down a bit, add the puri
- Mix everything to coat well
- Keep on low flame to crisp, mix in between
- Serve warm during tea-time!
Skip groundnuts if you don't like them and to keep them evn lighter
Add sliced garlic for an extra kick in flavour
Place the puri/churmuri in the sunlight to crisp it up
Churmuri Stepwise:
In a pan heat oil and splutter mustard and jeera
Sprinkle a pinch of hing/asafoetida
Next throw in broken red chilli and chopped green chillies
Some fragrant curry leaves can go in next, allow them to crisp up for a few seconds
Add some groundnuts and fry them till crisp
Spice it up with turmeric and red chilli powder
Season with salt to taste
Mix everything very well, turn off heat
Once the vaggarne/tadka cools down a bit, add the puri
Mix everything to coat well
Keep on low flame to crisp, mix in between
Serve warm during tea-time!
