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.

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