Recipe – Poha Murmura Chivda


Prep Time: 2 minutes

Cook Time: 12-15 minutes

Serves: 4


  • Thin Poha: 1 Cup
  • Murmura: 1 Cup
  • Peanuts: 18-20 pieces
  • Roasted Chana Dal (dalia): 1/3 Cup
  • Oil: 1 tablespoon
  • Curry Leaves: 7-8
  • Dried red chili: 2
  • Green chili: 2, each cut into 2 pieces lengthwise
  • Turmeric Powder: 1/2 Teaspoon
  • Cumin Powder or chat masala Powder: 1/2 Teaspoon
  • Black Pepper powder or red chili powder: 1/2 Teaspoon
  • Salt: 1 Teaspoon
  • Sugar: 1 Teaspoon
  • Mustard seeds: 1/4 Teaspoon


  • Heat oil in a pan, add mustard seeds, when it splutters, add curry leaves, dried chili, green chili, peanuts and roast for 2 minutes or till peanuts are fried well.
  • Add Dalia, salt, sugar, turmeric powder, black pepper powder and chat masala and fry for another 1 minute.
  • Lower the heat to slow and add the poha and murmura. Roast gently for 6-7 minutes in low flame. Stir softly.
  • Turn off the heat.
  • Serve hot or let it cool completely and store in air tight container.

Cook’s Note:

  • You may dry roast or deep fry the poha and murmura beforehand and mix the roasted masala with it.

Please share your comments or questions

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s