Pori Murmura Recipe – Crispy Indian Street Food Patties

Last Updated on 4 months by Neha Deshmukh

Pori Murmura Recipe – Crispy Indian Street Food Patties

Hey everyone! Today, I’m sharing a recipe that instantly transports me back to bustling Indian streets – Pori Murmura Vadais! These crispy, savory patties are a childhood favorite, and honestly, they’re just so satisfying. They’re perfect for a quick snack, a rainy-day treat, or even as a fun appetizer for a get-together. Let’s get cooking!

Why You’ll Love This Recipe

These Pori Murmura Vadais are seriously addictive. They’re incredibly crunchy on the outside, soft and flavorful on the inside, and come together surprisingly quickly. Plus, they’re a fantastic way to use up leftover murmura (pori)! I first made these with my grandmother, and it’s a memory I cherish. They’re a little messy to make, but totally worth it.

Ingredients

Here’s what you’ll need to make these delightful vadais:

• 3 cups Pori/Murmura
• ¼ cup Besan (Gram Flour) – about 60g
• ¼ cup Rice Flour – about 30g
• 2 Green Chilies, finely chopped
• A few Curry Leaves, chopped
• ¼ cup Finely Chopped Cabbage – about 30g
• ¼ cup Finely Chopped Carrot – about 30g
• ¼ cup Capsicum (Bell Pepper), finely chopped – about 30g
• Salt to taste
• Water, as needed
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients!

• Pori/Murmura: This puffed rice is the star of the show! You can find it at any Indian grocery store. It’s sometimes called murmura or baila. Make sure it’s fresh and crispy for the best texture.
• Besan (Gram Flour): This adds a lovely binding and nutty flavor. It’s a staple in Indian cooking, and you can find it easily in most supermarkets now.
• Vegetable Variations: Feel free to get creative with the veggies! I’ve used cabbage, carrot, and capsicum here, but you can also add peas, potatoes, spinach, or even corn. My friend, Priya, always adds a handful of chopped cilantro for extra freshness.
• Spice it up: Adjust the amount of green chilies to your liking. You can also add a pinch of red chili powder for extra heat.

Step-By-Step Instructions

Alright, let’s make some vadais!

1. First, give the pori a good wash and soak it in water for about 5 minutes. This softens it up just enough to help the patties bind. Then, drain it completely. Nobody wants soggy vadais!
2. In a large bowl, combine the soaked pori with the chopped green chilies, curry leaves, besan, rice flour, and all those lovely chopped vegetables.
3. Add salt to taste. Now, slowly sprinkle water, a little at a time, and start mixing everything together. You want to form a tight dough that holds its shape. Don’t add too much water at once, or it will become sticky.
4. Once the dough comes together, shape it into lemon-sized balls. Then, gently flatten each ball into a patty – about ½ inch thick.
5. Heat oil in a deep frying pan over medium-high heat. Carefully slide the patties into the hot oil, a few at a time.
6. Fry them until they’re golden brown and crispy on both sides, about 2-3 minutes per side.
7. Remove the vadais from the oil and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t overcrowd the pan: Frying too many vadais at once will lower the oil temperature and result in soggy patties.
• Test the oil: Before adding the vadais, drop a tiny piece of dough into the oil. If it sizzles and floats, the oil is ready.
• Press gently: When flattening the patties, don’t press too hard, or they might crumble during frying.

Variations

Let’s personalize these vadais!

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil for any animal-derived ingredients.
• Gluten-Free Adaptation: This recipe is already gluten-free, as long as your besan and rice flour are certified gluten-free.
• Spice Level Adjustment: My family loves a good kick, so we usually add 3-4 green chilies. But feel free to reduce the amount or remove them altogether if you prefer a milder flavor.
• Street Food vs. Home Style: Street vendors often add a pinch of chaat masala to the dough for that authentic street food flavor. You can try that too!

Serving Suggestions

These vadais are best enjoyed hot and crispy! They’re amazing with a side of:

• Tomato Ketchup (a classic!)
• Mint-Cilantro Chutney
• Sweet Tamarind Chutney
• A cup of hot chai

Storage Instructions

Leftover vadais can be stored in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them in a preheated oven at 350°F (175°C) for a few minutes to restore some of the crunch.

FAQs

Let’s answer some common questions:

• What is Pori/Murmura and where can I find it? Pori or murmura is puffed rice, a popular snack in India. You can find it at Indian grocery stores or online.
• Can I make these ahead of time? You can prepare the dough ahead of time and store it in the refrigerator for up to a day. However, it’s best to fry the vadais just before serving for maximum crispness.
• How do I prevent the patties from breaking apart while frying? Make sure the dough is well-bound and not too wet. Also, handle the patties gently when placing them in the hot oil.
• What other vegetables can I add to this recipe? The possibilities are endless! Try adding peas, potatoes, spinach, corn, or any other vegetable you like.
• Can I bake these instead of frying? While frying gives the best results, you can try baking them at 375°F (190°C) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still delicious!

Enjoy making these Pori Murmura Vadais! I hope they bring a little bit of Indian street food magic to your kitchen. Let me know how they turn out in the comments below!