Recipe: Mur’mur’ya c’a Chiwda: Quick Puffed Rice Mix
refresh your nosh bowl
Looking for a gluten-free, vegan, healthy snack mix, like a trail mix but more flavorful? Something you can customize? A snack that is versatile enough that you can enjoy it as an afternoon treat with a cup of cha as well as your adult beverage? A dish that is super easy to make and can be healthy?
Then this chiwda is your answer.
Chiwda (pronounced as chew-da) is an easy treat is a popular one in Indian homes because it can be thrown together in no time for guests who drop in unannounced (it is an Indian thing), or if you want to make a large bin of a snack that will survive your many hunger pangs. It can be found in even the most simple kitchens and also graces festive platters. It pairs well with a variety of drinks including tea, coffee during as well as a variety of alcoholic beverages and cocktails. So, try this out the next time you want a unique addition to your nosh-bowl offerings.
Mur’mur’ya c’a Chiwda: Quick Puffed Rice Mix
Makes: Varies Cook Time: 20 minutes
Gluten-free & vegan
¼ cup oil 1 tsp cumin seeds 3" fresh ginger, grated 12-15 fresh curry leaves 3-4 whole dried red chillies, broken into ¼" pieces ¼ tsp hing (asafetida powder) ¼ cup raisins, rinsed (or unsweetened cranberries) ½ cup raw unsalted peanuts ¼ cup store bought sev (spicy lentil noodles) ¼ cup unsweetened dried coconut slices (optional) 6 cups or more unsweetened rice puffs (such as Rice Krispies®) 1 tsp salt 2 tbsp sugar 2 tbsp lime juice
Sift and pick through the puffed rice, discard discolored pieces. Dry roast the puffed rice until it is toasty but not browned. Spread over a paper towel to allow moisture to wick away. Let it cool.
Heat the oil in a large wok. Add cumin seeds, ginger, curry leaves and chopped jalapeños. Stir vigorously to season the oil well, reduce the heat. Add dried red chilies, asafetida powder and turmeric powder; stir vigorously to avoid burning. Add the raisins and peanuts, allow them to cook. As the peanuts begin to roast, add the salt, sugar and lime juice; turn off the heat. While the oil and spices are still hot, add the cooled toasted puffed rice and sev in small batches. Toss with two flat spatulas with each addition until all the rice puffs are mixed in. Return the wok to a medium-low heat and toss this mixture quickly. Remove from heat. Serve hot or allow to cool and store it in an airtight container for up to four weeks.
Use thin rice flakes (poha) in place of rice puffs for a slightly different texture and flavor. Follow the recipe as above.
This recipe is featured in my my newest fiction-cookbook: Not For You: Family Narratives of Denial & Comfort Foods (Turmeric Press, 2017), alongside others that are not only easy, rustic dishes, but also preservative free! Read about how this dish becomes a conversation starter in this book, now available on Amazon/Kindle, iBooks & GooglePlay