Churumuri (bhelpuri) recipe.
Churumuri or puffed rice is a perfect ingredient to make a healthy snack. There are a number of ways puffed rice can be used to make a snack. Churumuri (also known as churmuri) is a Mysore variant of bhelpuri. It is also called masale mandakki. The origin of churumuri and bhelpuri is tied back to jhalmuri which is the Bengali version of this dish. This particular Mysore variant churumuri is spicy, tangy, and has a great balance of all flavours. Bhelpuri is one of the most common street foods in India and one of my favourites. It is served in a cone made out of paper on the streets of India. Churumuri is never served on a plate, and trust me - it tastes best this way!
The best and easiest way to make churumuri is to chop all the veggies and keep everything ready. Mix them together and add puffed rice just before serving. This tasty mix of puffed rice, carrots, cucumber, peanuts, and seasoning has many variations. Here is my take on the famous Mysore churumuri.
To make churumuri, I fry peanuts in oil until they are crunchy. I chop/grate onion, tomato, cucumber, raw mango, carrot, coconut slices and everything with seasoning and lemon juice. I also add a bit of oil from the pickle (any pickle that I have handy). Just before serving, I throw in the peanuts and puffed rice and mix everything well. I serve it in paper cones for the authentic street food feeling.
If you are looking for something that can be stored for a quick weekday snack, click here for churumuri chiwda/chivda recipe
- 4 cups puffed rice churumuri
- 1 medium red onion finely chopped
- 1 large tomato finely chopped
- 1 medium carrot peeled and grated
- 2 tablespoon raw mango finely chopped
- 2 tablespoon coconut slices, chopped
- 1 small cucumber peeled and finely chopped
- A handful coriander leaves finely chopped
- 1-2 green chilli finely chopped, or as per taste
- 1 teaspoon red chilli powder
- ¼ cup peanuts
- 1 tablespoon oil
- 2 tablespoon lemon juice
- 1 tablespoon oil from any pickle
- Salt to taste
- Heat oil in a frying pan. Fry the peanuts until crunchy and set aside
- In a large bowl mix the onion, tomato, mango, coconut, carrot, green chilli, cucumber, and coriander leaves
- Add lemon juice, oil from the pickle, salt, red chilli powder and mix well
- Add the puffed rice and fried peanuts and mix well
- Serve immediately
- Add the puffed rice just before serving
- You may skip raw mangoes or use dry mango powder instead
- You may add a few drops of coconut or mustard oil for flavour