Authentic Indian Mango Puffed Rice Recipe – Quick Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Mango Puffed Rice Recipe – Quick Street Food Snack

Hey everyone! If you’re craving a burst of tangy, spicy, and crunchy goodness, you have to try this Mango Puffed Rice (Murmura Chivda). It’s a super popular street food snack in India, especially during mango season, and honestly, it’s one of my all-time favorites. I first made this when I was missing the vibrant flavors of home, and it instantly transported me back! It’s so quick and easy to whip up, perfect for an afternoon snack or a light bite.

Why You’ll Love This Recipe

This Mango Puffed Rice is seriously addictive. It’s the perfect balance of sweet, sour, spicy, and crunchy. Plus, it comes together in under 15 minutes! It’s a fantastic way to use up those slightly tart, green mangoes and it’s a guaranteed crowd-pleaser. Trust me, once you start, you won’t be able to stop!

Ingredients

Here’s what you’ll need to make this delicious snack:

• 0.5 cup green unripe mangoes (about 1 medium mango)
• 1 cup puffed rice (murmura)
• 0.25 cup roasted peanuts
• 0.25 cup masala chana
• 0.25 cup onions, finely chopped
• 0.25 cup tomatoes, finely chopped
• 1-2 teaspoon green chilies, finely chopped (adjust to your spice preference!)
• 1 medium potato, boiled and diced
• 0.5 tablespoon lemon juice
• 0.25-0.5 teaspoon red chili powder (adjust to taste)
• 0.5 teaspoon chaat masala powder
• 3-4 tablespoons sev
• 2-3 tablespoons coriander leaves, chopped
• Black salt, to taste

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Kacche Aam (Unripe Mangoes): This is key! You want green, tart mangoes. They provide that signature tangy flavor. If you can’t find them, you can substitute with a little extra lemon juice, but it won’t be quite the same.
• Murmura (Puffed Rice): Roasting the puffed rice is super important. It makes it extra crispy and prevents it from getting soggy. Just a few minutes on low heat does the trick.
• Sev: Sev is those crispy, thin noodles made from chickpea flour. You’ll find different thicknesses and textures depending on the region. I personally love the thicker, crunchier sev from Gujarat!
• Masala Chana: These are roasted chickpeas seasoned with spices. You can usually find them at Indian grocery stores. If you can’t find them, you can roast plain chickpeas and season them with chaat masala and a pinch of red chili powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the puffed rice. Heat a dry pan on low heat and roast the murmura for 2-3 minutes, until it’s nice and crisp. Set it aside to cool.
2. Next, roast the peanuts in the same pan (or microwave them for a minute or two) until they’re lightly golden and fragrant. Set those aside too.
3. Now, in a large mixing bowl, combine the chopped raw mangoes, boiled potatoes, onions, tomatoes, and green chilies.
4. Add the roasted peanuts, masala chana, and the roasted puffed rice to the bowl.
5. Time for the flavor boost! Sprinkle in the red chili powder, chaat masala, and black salt. Drizzle with lemon juice. Mix everything really well, making sure all the ingredients are coated.
6. Finally, add the chopped coriander leaves and sev. Toss quickly and gently – you want the sev to stay crunchy!
7. Serve immediately, and garnish with a little extra sev and coriander leaves. Enjoy!

Expert Tips

• Don’t skip roasting the puffed rice! It really makes a difference in the texture.
• Taste as you go and adjust the spices to your liking.
• For a more vibrant color, add a pinch of turmeric powder.
• If your mangoes are really tart, you can add a tiny bit of sugar to balance the flavors.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level:
  • Mild: Reduce or omit the green chilies and red chili powder.
  • Medium: Use 1 green chili and 0.25 teaspoon of red chili powder.
  • Hot: Add 2 green chilies and 0.5 teaspoon of red chili powder (or more, if you dare!).
• Festival Adaptations: This is a popular snack during Janmashtami and Diwali. During Janmashtami, some families add a little bit of grated coconut.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your masala chana and sev are also gluten-free.

Serving Suggestions

This Mango Puffed Rice is best enjoyed as a snack with a cup of chai. It’s also a great addition to a picnic or potluck. My kids love it as an after-school treat!

Storage Instructions

Honestly, this is best served immediately. The puffed rice tends to lose its crispness over time. However, if you have leftovers, you can store them in an airtight container at room temperature for a day, but the texture won’t be the same.

FAQs

Let’s answer some common questions:

• Is this recipe best served immediately? Absolutely! It’s at its crunchiest and most flavorful right after it’s made.
• Can I use sweet puffed rice instead of savory? I wouldn’t recommend it. Sweet puffed rice won’t give you the same tangy and savory flavor profile.
• What is masala chana and where can I find it? Masala chana are roasted chickpeas seasoned with spices. You can find them at most Indian grocery stores.
• Can I adjust the amount of green chilies? Definitely! Feel free to adjust the amount of green chilies to your spice preference.
• How can I make the mangoes less sour? You can add a tiny bit of sugar or a squeeze of orange juice to balance the tartness.