INGREDIENTS
1/4 cup tomato, deseeded
1/4 cup onion, finely chopped
1/4 cup cucumber, deseeded, finely chopped
1/4 cup raw mango, grated
1/4 cup carrot, grated
1/4 cup coriander leaves, chopped
1 green chilli, finely chopped
1/2 teaspoon chaat masala
1/4 teaspoon cumin powder
1/2 teaspoon black salt
1/4 teaspoon red chilli powder
1/2 lime, juiced
1/4 cup roasted peanuts
3 cups puffed rice
2 tablespoon sev, readymade
1 teaspoon coconut oil
INSTRUCTIONS
Dry roast the puffed rice on a low flame for about 2-3 minutes. Roasting the puffed rice makes it very crisp and fresh and they stay crisp for a long time. This step is optional but makes a lot of difference to the finished dish.
Now, let’s prepare the veggies. Deseed the tomatoes and finely chop them. Deseeded tomatoes are preferred for this recipe. Prep the mangoes by grating them. Grate the mangoes along with the skin. No need to remove the skin of the mangoes. I have used a box grater for grating. Peel and grate the carrots using a box grater or a food processor. Finely chop the onions. Chop some fresh coriander leaves and prep them. Finely chop a green chilli. If you like your churmuri spicier, you can add one more. Peel and finely chop the cucumber. I prefer to de-seed the cucumbers before chopping for this recipe.
Take a bowl and add in all the prepped veggies. We will need about a quarter cup of each veggie. After adding the veggies, mix well to combine.
Add in the chaat masala, cumin powder, black salt and red chilli powder. Squeeze juice of half a lime to the bowl. Mix well to combine.
A note on roasting the peanuts: I like to roast the peanuts in an air fryer. Spread the peanuts on the baking tray. Roast the peanuts at 150 degree C / 300 degree F for about five to six minutes. Depending on the air fryer, it may take a couple of minutes more. The peanuts will be perfectly roasted after the said time. Let it cool a bit. Once cooled, rub the peanuts between the palm to get rid of the skin. The roasted peanuts can be stored in an air tight container and used as required. The peanuts stay crunchy for up to a week.
Add in about a quarter cup of roasted peanuts to the churmuri bowl. Add the roasted puffed rice to the bowl. Mix well to combine. Sprinkle some ready made sev for the crunch. You can use bhujia too. If you are watching your diet, you can skip the sev. Finally sprinkle some coconut oil for flavour. The coconut oil gives a nice aroma to the churmuri. Mix well to combine.
Our healthy veggie packed churmuri is now ready to be served. Serve immediately. The puffed rice will become very soggy if stored for a long time. If preparing for a party, get the veggies prepped and ready. Mix everything just before serving so the puffed rice stays fresh.
