Air Fryer Murmura Chivda
Crispy air fryer murmura chivda made with puffed rice, peanuts, curry leaves, raw cornflakes, potato chips, and simple Indian spices. A light homemade Indian snack with less oil.
Servings: 4
Equipment
- Air fryer
Ingredients
For the chivda base
- 4 cups raw puffed rice or murmura
- 1 cup raw cornflakes or makai poha
- 1 cup raw potato chips
- ½ cup peanuts
- ¼ cup roasted Bengal gram or chutney dal
For tempering
- 10 to 12 curry leaves
- 2 dried red chillies broken
- 2 to 3 garlic cloves chopped
- 2 teaspoons oil
- Oil spray as needed
For seasoning
- ½ teaspoon turmeric powder
- 1 teaspoon chaat masala
- 1 teaspoon amchur powder or dried mango powder
- 1 teaspoon mint powder
- ½ teaspoon red chilli powder adjust to taste
- ¾ teaspoon salt adjust to taste
- 1 tablespoon powdered sugar optional
Instructions
- Add curry leaves, dried red chillies, chopped garlic, peanuts, roasted Bengal gram, and oil to a bowl. Toss well.
- Mix this tempering with the puffed rice. Transfer it to an air fryer-safe bowl or tin. Cover with a wire shield so the puffed rice does not fly around.
- Air fry at 170°C or 340°F for 10 minutes. Toss once if needed, then keep it aside to cool.
- Soak the raw potato chips in water for 5 minutes. Drain completely and spray lightly with oil.
- Preheat the air fryer to 170°C or 340°F. Air fry the potato chips for 9 to 10 minutes, tossing once in between. Remove and let them cool.
- Dip the raw cornflakes in water for only a few seconds. Drain immediately through a sieve and let the extra water pass through.
- Transfer the drained cornflakes to an air fryer-safe tin. Spray lightly with oil and air fry at 170°C or 340°F for 5 minutes.
- Add the air-fried puffed rice mixture, potato chips, cornflakes, peanuts, turmeric powder, chaat masala, amchur powder, mint powder, red chilli powder, salt, and powdered sugar to a large bowl.
- Toss gently until everything is coated. Cool fully before storing in an airtight container.
Video
Notes
Do not overcook the puffed rice, potato chips, or cornflakes. They continue to crisp as they cool. Store the chivda only after it cools completely, otherwise it may turn soft. Use a wire shield or splatter screen while air frying puffed rice because it is light and can fly around.