Posting my favourite snack recipe made from puffed rice. Chanmburo/Charmuro is konkani word for puffed rice and chanmburya upkari is a very famous street food across Udupi-Mangalore. Though you may find it more or less like Mumbai bhel or Kolkota Jhalmuri when you read through the recipe, but the specialty of this snack is the use of coconut oil that gives a unique taste to this dish. Yummmm ! The basic recipe includes onions, chili powder, salt, coconut oil, coriander leaves and puffed rice. Now there are many variations done to the basic recipe like adding tomatoes, grated raw mango or lemon juice, grated carrot, beetroot, sev, etc
Chanmburo being a favourite food of my mom [ she would have it and still continues to do so,,,in between her meals - plain chanmburo or sometimes mixed with tsp of oil that was used for frying ], chanmburya upkari was a regular evening snack during my childhood days. That's how it became my favourite snack too :). My mom followed the basic recipe. After marriage, while visiting the native place I tasted this upkari from a famous joint called "Annaya angadi"[Annaya's shop]. Since then every vacation to Kundapur, we do visit this shop without fail just to relish this upkari.
2 cups puffed rice
2 medium sized onion, finely chopped
1 medium sized tomato, finely chopped [optional]
1/2 - 1 tsp chili powder as per the preference for spicyness
1 tbsp coconut oil [You may use other oil but it is this oil that will give the authentic taste to this dish]
1 tsp lemon juice
1-2 tbsp finely chopped coriander leaves
salt as per the taste.
I usually dry roast the puffed rice that we get here to retain the crispness. Keep it aside.
Now take a deep broad vessel. Put finely chopped onions, to this add chili powder, chopped tomatoes, coconut oil, lemon juice and salt. Mix well with your hands. Now add the dry roasted chanmburo and mix it well. Garnish it with finely chopped coriander leaves and serve it immediately before it softens.
To make this jhatpat snack healthy, I do sometimes add grated carrots and chopped tomatoes. Adding sev with grated raw mango would make it taste chatpata and tangy.
Sending this post to Mom's special event hosted by Gayathri as a tribute to her mom