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+ servings

Churumuri chiwda




  • 5 cups puffed rice churumuri
  • 2-3 tablespoon oil
  • 1 teaspoon asafoetida (hing)
  • 1 teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 2-3 dry red chilli
  • 10-12 curry leaves
  • ¼ cup roasted Bengal gram (puthani)
  • ¼ cup coconut dried, thinly sliced
  • Salt to taste
  • ½ cup peanuts raw


  • Heat oil in a large frypan or skillet. Fry the peanuts until they are crunchy
  • Add the dry red chilli, coconut slices, and roasted Bengal gram and fry for a few more minutes
  • Add asafoetida, curry leaves, red chilli powder, turmeric powder, salt and saute for 1-2 minutes
  • Add the puffed rice and mix well
  • Once cooled store in an airtight container


  • Make sure the churmuri chiwda is completely cooled before storing, else it can lose its crunch
  • Adjust the chilli based on your preference