Light, airy, and wonderfully versatile, puffed rice is a pantry staple across India. Known as murmura, pori, or muri, this humble ingredient transforms into a delightful array of snacks, from savoury chaats to crunchy, travel-friendly mixtures.
Bhel Puri: The Mumbai Classic
Arguably
the most famous puffed rice snack, Bhel Puri is a beloved street food from Mumbai. It is a flavour explosion in every bite, combining puffed rice with a medley of textures and tastes. The preparation involves tossing murmura with finely chopped onions, boiled potatoes, and tomatoes. What truly elevates the dish are the chutneys: a sweet and tangy tamarind chutney and a spicy green chutney made from coriander and mint. It’s all brought together with a sprinkle of chaat masala and garnished with crunchy sev (thin gram flour noodles) and fresh coriander. The key to great Bhel Puri is to mix it just before serving to ensure the puffed rice stays crisp.
Jhalmuri: Kolkata's Pungent Delight
Travel east to Kolkata, and you'll find Jhalmuri, a snack with a distinctly pungent kick. 'Jhal' means spicy, and this snack lives up to its name. Like Bhel Puri, it starts with puffed rice (muri) and includes chopped onions, tomatoes, boiled potatoes, and green chillies. However, the defining ingredient in Jhalmuri is raw mustard oil, which imparts a sharp, nasal-tingling flavour that is signature to the dish. It also often includes roasted peanuts, coconut pieces, and a special blend of spices known as 'bhaja moshla'. It's a quick, no-cook recipe that is assembled on the spot by street vendors and served in a paper cone.
Murmura Chivda: The All-Day Crunchy Snack
Unlike the fresh chaats, Murmura Chivda is a dry snack mix that can be stored in an airtight container for weeks. This makes it a popular tea-time companion and a go-to snack for festivals like Diwali. The preparation involves a tempering of oil with mustard seeds, curry leaves, and sometimes green chillies. Into this aromatic oil, peanuts, roasted gram dal (dalia), and sometimes cashews and sliced dry coconut are fried until golden and crunchy. Turmeric powder is added for colour and flavour, after which the puffed rice is tossed in until every grain is coated. A pinch of salt and powdered sugar balances the flavours, creating an addictive, light, and savoury mixture.
Girmit: A North Karnataka Speciality
From the Hubli-Dharwad region of North Karnataka comes Girmit, another unique take on puffed rice. What sets Girmit apart is the preparation of a special spicy and tangy masala or 'gojju'. This gravy is made by sautéing onions, green chillies, and tomatoes with tamarind juice and a touch of jaggery for balance. This cooked masala is then mixed with the crispy puffed rice just before serving. It is typically garnished with more finely chopped onions, coriander, and a generous topping of sev and sometimes roasted gram powder (putani). The result is a soft, yet crunchy snack with a complex sweet, sour, and spicy flavour profile.
Puffed Rice Upma: A Quick and Hearty Breakfast
Also known as Uggani in the Rayalaseema region of Andhra Pradesh and Mandakki Oggarne in Karnataka, Puffed Rice Upma is a popular breakfast dish. To prepare it, the puffed rice is first briefly soaked in water and then squeezed to remove excess liquid, which softens it. A tempering of oil, mustard seeds, lentils (urad and chana dal), peanuts, and curry leaves forms the base. Sautéed onions and tomatoes are added, followed by the softened puffed rice. Seasoned with turmeric and salt, the mixture is cooked for a few minutes until heated through. It's often finished with a squeeze of lemon juice, fresh coriander, and sometimes a special powder of roasted gram.
