Easy Kurmura Chivda | Masala Puffed Rice

The first time I found murmura at the Indian grocery store here in Virginia, I bought three bags without thinking twice. Back in Mumbai, this was just something you grabbed from the corner shop on your way home. Here, it felt like finding a piece of my childhood wrapped in a clear plastic bag. Kurmura Chivda was the one snack that never left our kitchen counter growing up - sitting in that same glass jar my mom still uses today, ready for those random hunger moments that hit between meals. Evening chai time? My brother and I would reach for the chivda jar without even asking.

Unexpected guests dropping by? Mom would quickly arrange some on a plate like she'd been planning for their visit all along. It was simple but never boring - the base was always murmura, but depending on what was in the pantry. She'd throw in some makhana, mix in dry fruits, or adjust the spice level based on who was visiting. Making this murmura chivda in my Instant Pot has become my weekly ritual now.

R2 and R3 have officially declared it better than any store bought snacks, which is saying something because those boys are tough critics. And honestly, watching them munch on the same snack I grew up eating makes this whole immigrant mom thing feel a little easier some days. The best part? This recipe takes all of 10 minutes in the Instant Pot, and you get that perfect balance of spicy, tangy, and crispy that makes you keep going back to the jar without thinking twice.

Ingredients

See recipe card for quantities.

• Murmura (puffed rice): the star of the show. Gives that light, airy crunch that makes chivda so addictive. I prefer the slightly larger variety when I can find it.
• Peanuts: add protein and that satisfying bite. They toast beautifully in the Instant Pot and give the chivda some substance.
• Roasted chana dal (dalia): for extra crunch and a nutty flavor. These little golden bits are what make homemade chivda taste different from store bought versions.
• Almonds: I slice them thin so they distribute evenly. They add a rich flavor and make the chivda feel a little more special.
• Raisins: balance out all the spicy and salty flavors with little bursts of sweetness. Don't skip these even if you think you don't like raisins in savory dishes.
• Curry leaves: absolutely essential. They release this amazing aroma when they hit the hot oil that just screams "homemade Indian snack."
• Green chilies: add fresh heat that's different from the red chili powder. Chop them fine so you get little hits of spice throughout.
• Garlic: slice thin so they get golden and crispy. They add this deep, roasted flavor that makes the whole batch more complex.
• Turmeric powder: gives that classic golden color and a subtle earthy flavor. Don't use too much or it can taste bitter.
• Red chili powder: for the main heat. Adjust based on your family's spice tolerance.
• Chaat masala: this is what gives the chivda that tangy, street food flavor. Trust me, don't skip this.
• Oil: helps everything crisp up and carries all the spice flavors throughout the mix.

• Load up the air fryer basket Add the murmura, peanuts, chana dal, almonds, raisins, curry leaves, green chilies, and garlic straight into your air fryer basket. I like to spread everything out in a single layer so each piece gets that even crisp. Don't worry about layering anything fancy here, just toss it all in together.
• Season generously Sprinkle the turmeric, red chili powder, chaat masala, and salt directly over the mixture. Do this while everything is dry so the spices cling to the murmura once you add the oil. A little tip from my kitchen, always add salt last so you can adjust after tasting a cooled piece.
• Drizzle the oil Now drizzle oil over everything, or if you prefer lighter chivda, spray it generously with an oil sprayer. The oil is what helps those spices stick and gives you that perfect crunch, so don't skimp here. You want every bit of murmura touched by oil.
• Toss to coat evenly Mix everything really well with your hands or a spatula so the spices coat the murmura evenly. You'll see the murmura turn a beautiful golden yellow from the turmeric, and that's exactly what you want before it goes in to cook.
• Air fry until crisp Air fry at 160°C (320°F) for 5 minutes. Pause halfway through and give the basket a good shake so nothing sits and burns at the bottom. Your kitchen will start smelling like a Diwali afternoon at this point, all that curry leaf and garlic working its magic.
• Cool completely before storing Once done, transfer it out and let it cool completely. This part is important, the chivda crisps up further as it cools, so resist the urge to taste it right away. Trust me, that extra 15 minutes of patience is what gives you that shelf stable crunch.

This masala puffed rice can also be used to make chaat like bhel puri. For Bhel, you can add some shredded carrots, chopped onions, tomatoes, and cucumbers to make an instant bhel. I always make masala puffed rice in bulk and store it in an airtight container, even my hubby R1 likes to take it to his office and stock their offices' common snack area with this snack.

How to Store Kurmura Chivda

 How to Serve

This kurmura chivda is perfect as an evening snack with chai, or pack small portions for kids' lunch boxes. I also love serving it when guests come over - just put it in a nice bowl and everyone thinks you spent way more effort than you actually did. It's great for movie nights too, much better than store bought chips.

Kurmura Chivda

Author: Soniya Saluja

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Servings:

4 servings

Calories:

Ingredients

• 4 cups murmura puffed rice
• ½ cup peanuts
• ¼ cup roasted chana dal dalia
• 10 almonds
• 2 tablespoon raisins
• 10 curry leaves
• 1 green chilies finely chopped
• 4 garlic cloves sliced
• 2 tbsp oil or oil spray

Spices:

• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon chaat masala
• Salt to taste

Instructions

• Load basket: Add murmura, peanuts, chana dal, almonds, raisins, curry leaves, green chilies, and garlic to the air fryer basket.
• Season: Sprinkle turmeric, red chili powder, chaat masala, and salt over the mixture.
• Add oil: Drizzle or spray oil generously over everything.
• Mix: Toss well so the spices coat the murmura evenly.
• Air fry: Cook at 160°C (320°F) for 5 minutes, shaking the basket halfway through.
• Cool: Let it cool completely before storing. It crisps up further as it cools.

Video

Nutrition

Serving: 1g