Murmura Poha

Murmura Poha

2018-10-06 20:19:17

Bhel puri or jhal muri is very common widely available street food made from murmura or puffed rice. This recipe is a different yet very tasty version of poha because instead of flattened rice, I have used puffed rice. It’s very light yet very filling. Very quick and easy to make. All in all a satiating dish and is going to be loved by all age groups.

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. Puffed rice - 2 cups
2. Peanuts - 1/4 cup
3. Cashew nuts - 7-8 ( halved )
4. Cumin seeds - 1/2 Tsp
5. Mustard seeds - 1/2 Tsp
6. Asafoetida - 1/4 Tsp
7. Onions - 1 medium, sliced
8. Green chili - 2, chopped
9. Ginger - 1 inch piece, chopped
10. Salt to taste
11. Red chili powder - 1/2 Tsp
12. Turmeric powder - 1/2 Tsp
13. Tomatoes - 1, medium, chopped
14. Green peas - 1/4 cup
15. Curry leaves - 1 sprig
16. Lemon juice - 1 Tbsp
17. Coriander leaves - 2 Tbsp, chopped
18. Oil - 2 Tbsp

Instructions

1. Wash the puffed rice 2 times and place it in a sieve for 5 minutes to drain out all the excess water.
2. Heat 1 tbsp oil in a pan. Add the peanuts and cashew nuts and roast them on a medium flame for 2 minutes or till light golden in color. Take it out and keep it aside.
3. In a same pan, add cumin seeds, mustard seeds, asafoetida and sauté for 30 seconds or until they start spluttering.
4. Add the onions, sauté for 30 seconds and add green chilies and ginger and sauté for a minute. Add the salt, red chili powder and turmeric powder. Mix it well.
5. Add in the chopped tomatoes, green peas and curry leaves, mix it well and cover with a lid and let it cook for 2-3 minutes or until tomatoes and peas are soft.
6. Now, add the murmura and toss it gently (without breaking the murmura) with the masala. Add in the roasted peanuts and cashews. Mix it gently and cook it for a minute. Squeeze in lemon juice and put chopped coriander leaves. Mix it well.
7. Garnish with coriander leaves and a slice of lemon and serve hot with tea/ coffee.

Notes

1. Do not cover after you add roasted peanuts and cashews, otherwise they will turn soggy.

By Abha Nakra Jolly

Hungry soul by Abha https://hungrysoulbyabha.com/

How to make Murmura Poha step by step photo:
1. Wash the puffed rice 2 times and place it in a sieve for 5 minutes to drain out all the excess water.

2. Heat 1 tbsp oil in a pan. Add the peanuts and cashew nuts and roast them on a medium flame for 2 minutes or till light golden in color. Take it out and keep it aside.

3. In a same pan, add cumin seeds, mustard seeds, asafoetida and sauté for 30 seconds or until they start spluttering. Add the onions, sauté for 30 seconds and add green chilies and ginger and sauté for a minute. Add the salt, red chili powder and turmeric powder. Mix it well. Add in the chopped tomatoes, green peas and curry leaves, mix it well and cover with a lid and let it cook for 2-3 minutes or until tomatoes and peas are soft.
Now, add the murmura and toss it gently (without breaking the murmura) with the masala. Add in the roasted peanuts and cashews. Mix it gently and cook it for a minute. Squeeze in lemon juice and put chopped coriander leaves. Mix it well. Garnish with coriander leaves and a slice of lemon and serve hot with tea/ coffee.