Sev Mamra
Vagharela mamra is a snack and is also known as a key ingredient in making bhel puri. It is a dry Indian snack that is kept on hand and often served during Diwali.
This Gujarati-style masala sev mamra required minimal ingredients. If you need it quickly for a chaat, you can also find a sev mamra packet at your local Indian grocery store.
Ingredient Notes
This mamra recipe requires basic Indian spices, puffed rice and sev.
Puff rice – known as murmura, mamra, or mumra. Found in the Indian grocery store.
Sev – use medium size
Turmeric powder – add to the oil to help coat the puffed rice and bring color
Red chili powder – adjust for your heat preference
How to make sev mamra
Heat oil in a pan on medium-high heat. Add cumin seeds and once they splutter add asafetida.
Then, add turmeric to the oil.
Add in the puffed rice (murmura) and give it a mix to coat the mamra.
Roast on medium for 2-3 minutes. If you take one and try it you will notice at first they are a little soft. In three minutes or so they will become crunchy.
Once crunchy and roasted well, add in the chilli powder, and sugar and give it a mix. Add in sev. Toss to mix. Turn off the gas and remove it from the heat.
Variations
If you want to make this mamra recipe more like a chevdo like Cereal Chevdo or Roasted Poha Chivda you can add in a few other ingredients:
- Raisins
- Coconut flakes
- Curry leaves (added to oil)
- Roasted or fried nuts
- Chana dal (roasted or fried)
- Sesame seeds
- Mustard seeds instead of cumin seeds in the hot oil (our family prefers jeera)
Storage
If kept in an airtight container, this will keep easily for a month.
10 Minute Sev Mamra Recipe
Equipment
- 1 Pot
Ingredients
- 2 cups mumra puffed rice, 20g
- ½ cup sev medium size, 35g
- 1 tbsp oil
- ¼ tsp cumin seeds
- ⅛ tsp asafetida hing
- ½ tsp salt
- ¼ tsp turmeric
- ½ tsp red chili powder lal mirch
- ½ tsp sugar
Instructions
- Add oil to pot on medium. Once heated add cumin seeds. After they begin to sizzle, add asafetida. Then, add turmeric and mix.
- Next, add mumra (puffed rice) and toss to coat. Stir every 30 seconds for about 2-3 minutes. You will notice they get a slight chewiness then crisp up.
- Add sugar, salt and red chili powder. Mix well for a minute.
- Add sev. Mix well. Try the mix to make sure it has a crisp taste and adjust for salt or heat, per your preference.
