EVENT: FOODIEMONDAY/BLOGHOP
THEME: #272 DIWALI
RECIPE: SEV MUMRA
What is Sev Mumra?
Sev Mumra is basically an Indian Savory Snack that can be stored for at least a month. Generally, this snack is prepared in a large batch. Basically, there are two main parts to Sev Mumra – the Sev and Mumra. Both Sev and Mumra are mixed along with spices and add ons if one prefers to prepare a snack. Its usually enjoyed during tea time. I prefer making sev mumra compared to other fried snacks as only the sev is deep fried. The proportion of sev to mumra totally depends on your preference. We prefer more mumra to sev.
What is Sev?
Sev is fried noodle like savory prepared from chickpea flour(besan) and spices. To prepare sev you need a special sev press or a jaro to create the besan paste into noodles. These noodles are deep fried in oil.
What is Mumra?
Mumra, also known as mamra, kurmura or murmura is puffed rice. Rice kernels are heated under high pressure and steam to form puffed grain. The mumra is either deep fried or roasted with spices and salt. I prefer to roast them in the oven. If you don’t have an oven you can roast them in batches in a wide wok or kadai.
Some Snacks that are Prepared Ahead of Diwali:
Every region in India has its own special dishes that are prepared ahead of the festivals. These are usually not only enjoyed by the family but also served to friends and family when they come to visit at home. I remember years ago we would prepare thalis or platters of assorted snacks to give to our friends, family and take for the staff at our workplace. That meant we made huge quantities of both sweet and savoury snacks.
Mathiya – crispy thin fried savory snack made from urad dal and moth beans. I now don’t make these at home as I rather buy readymade ones from women running small businesses.
Chevdo – a savory mixture of fried lentils, flattened rices spices, potato crisps and nuts. Check out how Mina makes it at home.
Chakli – a spiral fried savory snack made using rice flour and spices. Some use wheat flour or all purpose flour.
Googra – a sweet snack where semolina is filled in a pastry dough and fried.
Magas – A chickpea flour and nuts sweet
Farsi Puri – flaky crispy savory made from all purpose flour
Sev Mumra – a mixture of fried chickpea noodles and puffed rice
Diwali 2020
It has been over 8 months and the World is still fighting the Covid 19 Pandemic. Countries are going through varying ups and downs creating havoc to the economy in general. So with Diwali just round the corner, do we feel like celebrating? In reality, for my hubby and me in general we don’t as recently there have been deaths of people we know due to Covid. A friend is till date still in hospital. During this festive time, Kenya at the peak of the curve. Though worship places are open, this will be the first ever Diwali when we will not be going to the temple. Sitting at home and praying, lighting diyas, sharing food with neighbors is all we will be doing. No Diwali parties, no visiting friends and relatives. Look at the bright side, I’ll be celebrating Diwali on Zoom with my family in UK. During this pandemic we’ve been reaching out to friends and families through Zoom, Whatsapp, Botim, etc.
So far what have I prepared?
In this case, nothing much except for this Sev Mumra and Baked Farsi Puri. Eventually, I may prepare googra but sweet dishes will be prepared in small quantities as the festivities begin just enough to offer to God. The Diwali Festival will begin from Wednesday 11th Nov and end on Monday 16th Nov.
These are the Sweet Dishes that I usually prepare as the festival begins:
Rama Ekadashi – Rajgira Sheero
Dhanteras – Lapsi
Kalichaudas – Doodh Pak
Diwali – Gur na Ladwa
Govardhan Puja/ Bestu Varsh (Gujarati New Year) – Shrikhand or Puran Puri
FoodieMonday/ Bloghop Group
In fact, with the upcoming festival, the theme for this week was unanimously agreed on as the Diwali sweets or savories.
Ingredients Required for Sev Mumra:
Mumra – kurmura, mamra, puffed rice, which is easily available in any Indian Store. In fact you can roast them and enjoy as a healthy snack without the sev.
Chickpea Flour – also known as besan, chana no lot, for the sev
Rice Flour – for the sev dough. Rice flour makes the sev more crispy.
Oil – for deep frying and a bit required for the mumra and sev dough
Salt – for both mumra and the sev dough. I prefer to use powdered salt for the mumra. But you can also use normal salt.
Red Chilli Powder – for the mumra and the sev dough
Turmeric – Hardar, haldi required for the mumra and a bit for the sev dough
Powdered Sugar – according to your taste for the mumra
Asafetida -Hing. For the sev dough (optional). Do not use if you want gluten free sev mumra.
Mustard Seeds – for tempering
Cumin Seeds – for tempering
Water – to make the sev dough
Baking Soda – or soda bi carbonate -just a pinch for softer sev
Dietary Tips:
- Gluten Free
- Vegan
- To make it healthier, add less sev and add more roasted mumra
- Kids Friendly Snack
SEV MUMRA
Sev Mumra is a crispy, crunchy savoury Indian Snack that can be stored for a long period. Sev is deep fried and the rice puff is roasted.
Servings 8 cups
Ingredients
FOR THE MUMRA:
- 250 g mumra rice puffs
- 1 tsp powdered salt
- 1 tbsp powdered sugar
- 1-2 tbsp red chilli powder
- ½ tsp turmeric powder
- 2 tbsp oil
- ¼ tsp asafetida optional
- 1 tsp mustard seeds
- 1 tsp cumin seeds
FOR THE SEV:
- 1½ cups chickpea flour besan, chana flour
- 2 tbsp rice flour
- ¾ tsp salt
- a pinch of soda bicarbonate baking soda
- a pinch of turmeric powder
- 1 tsp oil
- ¼ cup water
- Oil for deep frying
Instructions
PREPARATION OF SEV DOUGH:
- Sieve besan with rice flour, salt, soda bicarbonate and turmeric powder into a mixing bowl.
- Add oil and water.
- Using a wooden spoon, mix it into a thick paste. Don't be tempted to add more water, the dough should be sticky but not soft.
- Let it rest for 15-20 minutes.
PREPARATION OF MUMRA:
- Preheat the oven to 150°C.
- Add 1 tbsp oil to the mamra. Add salt and turmeric powder.
- Mix well till the mamra is coated with the turmeric powder.
- Tip the mamra into a large baking tray.
- Let the mamra roast for 20-30 minutes till they are crunchy.
PREPARATION OF SEV:
- Heat oil in a wok or karai over medium heat.
- Using wet hands, take the dough and shape it into a thick roll.
- Put it into the sev machine or press.
- Fill the machine with the dough.
- Press the sev over the hot oil in a circular motion. Don't press too much of the dough out. Do this in small batches so that the sev can get fried properly.
- Flip the circular sev and fry till the oil stops sizzling and the sev is slightly pinkish in colour
- Remove from the oil using a slotted spoon or jara.
- Repeat till the dough is over.
PREPARATION OF SEV MUMRA:
- Remove the mamra from the oven and transfer it into a big mixing bowl.
- Add sugar and red chili powder. Mix well.
- Heat oil in a small pan.
- Add mustard and cumin seeds.
- Add asafetida and pour the oil onto the mumra.
- Mix the mumra well.
- Break up the circular sev gently and add it to the mumra. Don't powder the sev, you just want small pieces.
- Mix everything gently.
- Store in an airtight container till required.
- Serve as a tea time snack.
Notes
- If you wish, you can add fried cashew nuts, peanuts or even roasted ones.
- To make it even more healthier add more mumra.
- Can add a sprig of fresh curry leaves to the tempering for a different flavour.
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A little request:
If you do try this recipe then please either
- add a comment below,
- send a picture to my email mayuri.ajay.patel62@gmail.com
- tag me as #mayuri_jikoni on Instagram
- or tag me on Twitter as #Mayuri1962