Churumuri recipe with step by step pictures. Churumuri is a puffed rice dish which is a street food of Karnataka which is one of the South Indian states. It is vegan, gluten free, low fat and low fat snack made with brown rice and few other ingredients. Get it everywhere and toss this snack in 10 to 15 minutes.
About Churumuri recipe
Churumuri is prepared in different ways in different regions across Karnataka. Puffed rice is also called Mandakki in Kannada.
Dry and wet snacks made from puffed rice are popular all over India. Whereas in western India, Bhel Puri popular It is in the eastern part of India Jhal Muri.
Churmuri is very easy to make And within 15 minutes you will be dressed to serve. Unlike veal puri, churumuri snack does not require making spicy and sweet chutney. You don’t need to boil your potatoes.
When I am short on time, I often make churumuri instead of veal puri for dinner. It is delicious, healthy as well as filling.
For the crispy filling, sometimes I steam the potatoes quickly in an instant pot or pressure cooker. Churumuri tastes better with boiled potato cubes.
In this post, I have shared a quick version of Churumuri.
One of the key ingredients of this Karnataka style Churumuri is coconut oil which only enhances the full flavor of the Churumuri and gives it a great taste. While mustard oil is used in Jhalmuri, coconut oil is mixed in Churumuri.
If you don’t have coconut oil, please skip it. An important flavor profile will be missing though.
Sometimes I even add ghee, but we prefer the taste of coconut oil to ghee. You can replace coconut oil with ghee if you want.
When using coconut oil, please use edible coconut oil and not cosmetic coconut oil used for hair. Edible coconut oil is easily available online.
This Churumuri recipe is spicy, tangy and crunchy that you will love. It consists of finely chopped onion, tomato and grated carrot along with some crunchy peanuts.
It is spiced with red chilli powder and green chillies. Green chillies can be omitted though. I always add lemon juice for a delicious tang. If making for small children, I recommend skipping the addition of red chili powder and green chilies.
Finely chopped unripe mangoes can also be added during mango season. You can even add cucumber. Churumuri makes a delicious evening snack by adding a variety of ingredients to it.
The recipe makes two servings but can easily be scaled up and made for larger servings.
Step by step guide
How to make Churumuri Recipe
1. Peel, wash and finely chop 1 small to medium onion. Also, wash and finely chop 1 medium sized tomato. Wash, peel and grate 1 small carrot. Also, wash and chop 1 green chilli and some coriander leaves. Keep aside.
When mangoes are in season, you can also add 1 to 2 tablespoons of finely chopped raw raw green mangoes. Use a fine grater to grate the carrots.
2. The next step is to lightly fry the puffed rice in some coconut oil. Heat half a tablespoon of coconut oil in a pan or kadai. Keep the heat low or medium-low.
Add 2 cups of puffed rice. Frying the puffed rice helps them crisp up and they stay crispy for longer.
3. Mix and then cook over low to medium-low heat for 2 to 3 minutes, stirring frequently.
4. Fry the puffed rice grains until they are crispy and crunchy. Do not brown the puffed rice.
5. Place the pan with the puffed rice on your kitchen counter and wait for 2 to 3 minutes. Then sprinkle 1 teaspoon of Kashmiri red chili powder and 2 to 3 pinches of turmeric powder. Also, add ½ tablespoon coconut oil and ¼ cup roasted peanuts or masala peanuts or Congress Kadlekai (Bangalore style spicy roasted peanuts).
If using any other type of red chili powder, then add ¼ to ½ tsp depending on its masala and pungency. Additionally you can add ½ tsp roasted cumin powder at this step.
6. Add 2 to 3 pinches of black salt and ¼ to ⅓ teaspoon of regular salt or to taste. You can even skip black salt if you don’t have it.
7. Mix coconut oil, masala powder, peanuts and salt evenly with the puffed rice. Mix very well. The coconut oil will melt with the heat and warmth of the fried puffed rice.
8. Now add finely chopped onions, tomatoes, green chillies, grated carrot and 2 to 3 tbsp chopped coriander leaves.
For small children you can skip Kashmiri red chilli powder and green chillies or add less.
If using boiled potatoes, add them to this step. Peel the potatoes before adding. You can add 1 medium to large boiled potatoes.
9. Quickly add ½ to 1 teaspoon lemon juice. You can even squeeze lemon juice directly from half a lemon. You can add more or less lemon juice according to your taste.
10. Mix quickly.
11. Serve the crumble immediately in two bowls or plates For best taste and texture. The rice becomes soggy when served after a few minutes.
While serving you can garnish each bowl with 2 tbsp sev (roasted besan vermicelli) and few chopped coriander leaves. You can easily double or triple this recipe to make a larger serving.
Some more delicious chaat recipes
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Churumuri is a delicious vegan and gluten free puffed rice snack that is also a Karnataka street food. There are many versions of making Churumuri across Karnataka. It is very easy to make and takes less than 15 minutes.
Q. Time 5 minutes
cooking time 5 minutes
total time 10 minutes
Prevent your screen from going dark while making the recipe
Peel the onion and tomato, wash and finely chop. Wash, peel and grate 1 small carrot. Wash and chop 1 green chilli and some coriander leaves.
Keep aside. When mangoes are in season, you can also add 1 to 2 tablespoons of finely chopped raw raw green mangoes.
Heat half a tablespoon of coconut oil in a pan or kadai. Keep the heat low or medium-low. Add puffed rice.
Mix and stir frequently over low to medium-low heat for 2 to 3 minutes.
Fry the puffed rice grains until crisp and crunchy. Do not brown the puffed rice.
Place the pan with the puffed rice on your kitchen counter and wait 2 to 3 minutes.
Add remaining ½ tbsp coconut oil, Kashmiri red chili powder, turmeric powder, roasted peanuts or masala peanuts or Congress Kadlekai (Bangalore style spicy roasted peanuts).
Season with black salt and regular salt or add to taste. You can even skip black salt if you don’t have it.
Mix coconut oil, groundnut, spice powder and salt evenly with the puffed rice.
Now add finely chopped vegetables, green chillies and coriander leaves.
Quickly add lemon juice. You can even squeeze lemon juice directly from half a lemon. You can add more or less lemon juice according to your taste.
Mix quickly and serve Churmudi straight away. The rice becomes soggy when served after a few minutes. While serving you can garnish with sev (besan vermicelli) and few coriander leaves.
- The recipe can easily be halved or doubled.
- You can add more or less red chili powder.
- You can omit the green chillies if you want. For small children you can skip Kashmiri red chilli powder and green chillies or add less.
- Skip coconut oil if you don’t have it. You can use sunflower oil or ghee instead of coconut oil.
- Lemon juice can be added more or less as per your taste.
- You can omit black salt if you don’t have it.
- For a filling breakfast, you can add 1 medium to large boiled potato.
- You can also add 2 tablespoons of coconut oil if you want. First fry the puffed rice in 1 tbsp of coconut oil and then add the remaining 1 tbsp of coconut oil while adding the masala powder and salt.
No. per job
calories 285 144 calories from fat
% Daily Value*
thick 16 grams25%
7 grams of saturated fat44%
Sodium 530 mg23%
carbohydrates 30 grams10%
5 grams of fiber21%
7 grams of sugar8%
protein 6 grams12%
Vitamin A 4455IU89%
Vitamin C 20.1 mg24%
calcium 36 mg4%
iron 5.7 mg32%
* Percent Daily Value is based on a 2000 calorie diet.
This churumri recipe post has been updated from the blog archives first published in February 2019 and republished in February 2023.