How to make Kurmura Chiwda -

A simple snack made with puffed rice and peanuts

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Puffed rice (kurmura), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Kurmura Chiwda checkout Puffed Rice Upma-SK Khazana, Bhel Puri . You can also find more Snacks and Starters recipes like Scotch Eggs Veggie Fingers Lasooni Fish Tikka Corn Upma - SK Khazana

Kurmura Chiwda

Kurmura Chiwda Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kurmura Chiwda Recipe

  • Puffed rice (kurmura) 3 cups

  • Oil 3 tablespoons

  • Raw peanuts with skin 1/2 cup

  • Mustard seeds 1/2 teaspoon

  • Green chillies broken 2

  • Curry leaves 2 sprigs

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Powdered sugar 1/2 teaspoon

  • Roasted chana dal (daalia) 1/4 cup


Step 1

Heat oil in a deep non-stick pan, add peanuts and sauté, on medium heat, till golden brown.

Step 2

Add mustard seeds, green chillies and curry leaves, mix and continue to sauté on low heat for 2-3 minutes. Add turmeric powder and salt and mix well. Add powdered sugar and roasted chana dal and mix well. Add kurmura, mix well and saute, on low heat, for 5-6 minutes.

Step 3

Take the pan off the heat and let the mixture cool down to room temperature.

Step 4

Serve or transfer the chiwda into an airtight glass jar.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.