Ingredients with Measurements:
- 1 cup boondi
- 2 cups murmura (puffed rice)
- 1/2 cup peanuts
- 1/4 cup cashews
- 1/4 cup raisins
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped green chilies
- 1/4 cup lemon juice
- 1 tsp chaat masala
- Salt to taste
- Oil for frying
Special equipment needed:
- Large mixing bowl
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine boondi, murmura, peanuts, cashews, raisins, cilantro, mint leaves, onions, tomatoes, and green chilies.
2. In a small bowl, whisk together lemon juice, chaat masala, and salt.
3. Pour the lemon juice mixture over the boondi mixture and toss well to combine.
4. Heat oil in a frying pan over medium heat.
5. Once the oil is hot, add a handful of boondi mixture to the pan and fry until the boondi is crispy and golden brown.
6. Use a slotted spoon to remove the boondi from the pan and place it on a paper towel-lined plate to drain excess oil.
7. Repeat the frying process with the remaining boondi mixture.
8. Once all the boondi is fried, transfer it to a serving bowl and garnish with additional cilantro and mint leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 5g
Substitutions for ingredients:
- Peanuts can be substituted with any other nuts of your choice.
- Green chilies can be substituted with red chili powder or paprika.
Variations:
- Add diced cucumber or bell peppers for a refreshing crunch.
- Use tamarind chutney instead of lemon juice for a sweeter flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the boondi mixture to the pan to ensure crispy boondi.
- Use a slotted spoon to remove the boondi from the pan to prevent excess oil from getting into the mixture.
Storage instructions:
- Store in an airtight container at room temperature for up to 2 days.
Reheating instructions:
- Boondi Ka Murmura is best served fresh and does not reheat well.
Presentation ideas:
- Serve in a decorative bowl with a sprinkle of chaat masala on top.
Garnishes:
- Cilantro and mint leaves
Pairings:
- Serve with a cold glass of mango lassi or masala chai.
Suggested side dishes:
- Samosas
- Pakoras
- Aloo Tikki
Troubleshooting advice:
- If the boondi is not crispy, increase the heat of the oil and fry for a longer time.
Food safety advice:
- Make sure to use fresh ingredients and clean utensils to prevent contamination.
Food history:
- Boondi Ka Murmura is a popular street food in India and is often served as a snack during festivals and celebrations.
Flavor profiles:
- Spicy, tangy, and crunchy.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian