Churumuri recipe with step by step pics. Churumuri is a puffed rice snack that is also a street food in Karnataka which is one of the Southern Indian states. It is vegan, gluten free, low fat and scrumptious snack made from puffed rice and a few more ingredients. Just get all of it in place and toss this snack within 10 to 15 minutes.
About Churumuri Recipe
There are many ways churumuri is made across Karnataka varying from region to region. Puffed rice is also called as mandakki in Kannada language.
Dry and wet snacks made from puffed rice are popular all over India. Whereas in western India, Bhel Puri is popular. In eastern parts of India, there is Jhal Muri.
Making churumuri is very easy and within 15 minutes you are all sorted to serve. Unlike bhel puri, one does not need to make spicy and sweet chutney for churumuri snack. You don’t even need to boil potatoes.
I make churumuri pretty often than making bhel puri for evening snacks when I am short of time. It is tasty, healthy as well as filling.
For a filling churumuri, at times I also quickly steam potatoes in the Instant Pot or a pressure cooker. With boiled potatoes cubes, the churumuri tastes only better.
In this post, I have shared a really quick version of churumuri.
One of the main ingredients in this Karnataka style churumuri is coconut oil which simply elevates the entire taste of churumuri and imparts a great taste. While mustard oil is used in jhalmuri, coconut oil is added in churumuri.
If you do not have coconut oil, then please skip it. Though an important flavor profile will be missing.
Sometimes I even add ghee, but we prefer the taste of coconut oil over ghee. If you like, you can even add ghee in place of coconut oil.
When using coconut oil, please do use edible coconut oil and not the cosmetic coconut oil that is used for hair. Edible coconut oil is easily available online.
This churumuri recipe is spicy, tangy and crunchy which you will like. It has a melange of veggies like finely chopped onions, tomatoes and grated carrots along with some crunchy peanuts.
It is spiced with red chilli powder and green chillies. Though green chillies can be skipped. For a tang tasty I always add lemon juice. If making for small kids then I suggest skip adding red chilli powder and green chilies.
In mango season, finely chopped raw unripe mangoes can also be added. You can even add cucumber. With a varied amount of ingredients added in it, churumuri makes for a tasty evening snack.
The recipe serves two but can be easily scaled up and made for larger servings.
How to make Churumuri Recipe
1. Peel, rinse and finely chop 1 small to medium-sized onion. Also, rinse and finely chop 1 medium-sized tomato. Rinse, peel and grate 1 small carrot. Also, rinse and finely chop 1 green chilli and some coriander leaves. Keep aside.
In the mango season, you can also add 1 to 2 tablespoons of finely chopped raw unripe green mango. Use a fine grater for grating carrot.
2. The next step is to lightly roast the puffed rice in some coconut oil. Heat ½ tablespoon coconut oil in a pan or kadai. Keep the heat to low or medium-low.
Add 2 cups puffed rice. Roasting puffed rice helps in crisping them up and they remain crisp for more time.
3. Mix and then stir often for 2 to 3 minutes on low to medium-low heat.
4. Roast puffed rice grains till they are crispy and crunchy. Do not brown the puffed rice.
5. Place the pan with the puffed rice on your kitchen counter and wait for 2 to 3 minutes. Then sprinkle 1 teaspoon kashmiri red chilli powder and 2 to 3 pinches turmeric powder. Also, add ½ tablespoon coconut oil and ¼ cup roasted peanuts or masala peanuts or congress kadlekai (bangalore style spicy roasted peanuts).
If using any other type of red chilli powder, then add ¼ to ½ teaspoon of it depending on its spiciness and pungency. Additionally you can even add ½ teaspoon roasted cumin powder at this step.
6. Season with 2 to 3 pinches of black salt and ¼ to ⅓ teaspoon regular salt or add as per taste. You can even skip black salt if you do not have it.
7. Mix the coconut oil, spice powders, peanuts and salts with the puffed rice evenly. Mix very well. The coconut oil will melt with the heat and warmth of the roasted puffed rice.
8. Now add the finely chopped onions, tomatoes, green chilies, grated carrots and 2 to 3 tablespoons chopped coriander leaves.
For small kids you can skip or add less of the kashmiri red chili powder and green chilies.
If using boiled potatoes, then add at this step. Peel the potatoes and chop them before adding. You can add 1 medium to large boiled potato.
9. Quickly add ½ to 1 teaspoon lemon juice. You can even squeeze lemon juice directly from halved lemons. You can add less or more lemon juice as per your taste buds.
10. Mix quickly.
11. Serve Churumuri in two bowls or plates immediately for best taste and texture. If you serve after some minutes, the puffed rice becomes soggy.
While serving you can garnish each bowl with 2 tablespoons sev (fried gram flour vermicelli) and a few chopped coriander leaves. To make a bigger serving you can easily double or triple this recipe.
Few more tasty chaat recipes
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Churumuri is a tasty vegan & gluten free puffed rice snack that is also a street food in Karnataka. There are many versions of making churumuri across Karnataka. It is very easy to make and gets done in less than 15 minutes.
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Prevent your screen from going dark while making the recipe
Peel, rinse and finely chop the onion & tomato. Rinse, peel and grate 1 small carrot. Rinse and finely chop 1 green chilli and some coriander leaves.
Keep aside. In the mango season, you can also add 1 to 2 tablespoons of finely chopped raw unripe green mango.
Heat ½ tablespoon coconut oil in a pan or kadai. Keep flame to low or medium-low. Add the puffed rice.
Mix and stir often for 2 to 3 minutes on low to medium-low heat.
Roast puffed rice grains till they are crispy and crunchy. Do not brown the puffed rice.
Place the pan with the puffed rice on your kitchen counter and wait for 2 to 3 minutes.
Add the remaining ½ tablespoon coconut oil, kashmiri red chili powder, turmeric powder, roasted peanuts or masala peanuts or congress kadlekai (bangalore style spicy roasted peanuts).
Season with black salt and regular salt or add as per taste. You can even skip black salt if you do not have it.
Mix the coconut oil, peanuts, spice powders and salt with the puffed rice evenly.
Now add the finely chopped veggies, green chillies and coriander leaves.
Quickly add the lemon juice. You can even squeeze lemon juice directly from halved lemons. You can add less or more lemon juice as per your taste buds.
Mix quickly and serve churumuri straight away. If you serve after some minutes, the puffed rice becomes soggy. While serving you can garnish with sev (gram flour vermicelli) and a few coriander leaves.
- The recipe can be easily halved or doubled.
- You can add less or more quantity of red chilli powder.
- You can skip green chillies if you want. For small kids you can skip or add less of the kashmiri red chilli powder and green chillies.
- Skip coconut oil if you do not have it. You can use sunflower oil or ghee in place of coconut oil.
- Lemon juice can be added less or more as per your taste buds.
- You can skip black salt if you do not have it.
- For a filling snack, you can add 1 medium to large boiled potato.
- You can even add 2 tablespoons coconut oil if you want. Roast the puffed rice in 1 tablespoon coconut oil first and then add the remaining 1 tablespoon coconut oil later when adding the ground spice powders and salt.
Amount Per Serving
Calories 285 Calories from Fat 144
% Daily Value*
Saturated Fat 7g44%
Vitamin A 4455IU89%
Vitamin C 20.1mg24%
* Percent Daily Values are based on a 2000 calorie diet.
This Churumuri Recipe post from the blog archives first published on February 2019 has been updated and republished on February 2023.