Friday, September 10, 2010

Tangy Spicy Murmure(Puffed Rice) Chat

Wondering how different is a murmure chat from the usual bhel puri? In my recipe, I have avoided using the green chutney and the sweet tamarind chutney. Instead, I have used chilli powder and lemon juice. This recipe is very simple, here it goes..
Puffed Rice/Bhel/Murmure - 2 large cups
Onion - 1 medium sized, finely chopped
Tomato  - 1 medium sized, finely chopped
Coriander/Cilantro leaves - 2 tbsp, finely chopped
Mint/Pudina leaves - 10, finely chopped
Boondi - 3 tbsp(Optional, I used Chinni's Kara Boondi, purchased at Indian Grocery Store)
Sev - 2 tbsp(Optional, I used Chinni's Om Podi, purchased at Indian Grocery Store
Roasted Peanuts - 1/4 tsp
Lime Juice - 2 tsp
Chilli Powder - 11/2 tsp
Salt - As Per Taste
Turmeric Powder - 1/4 tsp
Oil - 1 tbsp

Method of Preparation:
1. Heat oil in a big pan and add turmeric powder and half teaspoon chilli powder, mix well for few seconds on medium heat. Add the puffed rice to it and mix well in such a way that all the puffed rice gets coated with turmeric powder and oil mixture.
2. Keep stirring for 2 minutes on medium heat and take off from heat. This step ensures that the puffed rice turns crispy.
3. In a small bowl add the chopped onions, chopped tomatoes, chilli powder, chopped coriander powder, chopped mint, lime juice and salt. Mix well.
4. Add this mixture to the puffed rice just before serving and mix well.
5. Top with roasted peanuts, boondi and sev.
6. Serve the tangy spicy murmure chat immediately, else the puffed rice might turn soggy.

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