Girmit is a very popular street food from North Karnataka. This snack recipe is extremely popular in Hubli-dharwad region of Karnataka.Its usually eaten with Menasinakayi bajji.
WHAT IS GIRMIT?
Girmit is one of the most famous and sort after evening tea time snack or street food in Central and Northern regions of Karnataka and you will get this in all the street side shops and temporary shacks too.Its usually eaten with Mirchi bajji.
Me and my husband grew up in Harihar, close to Davangere and my husband remembers eating Girmit almost everyday since his childhood till he passed out of Engineering and still craves like a baby for this amazing snack.
Its very easy to prepare at home and can be enjoyed eating in a Park, Potlucks or Train Journey. I would say this resembles like Bhel Puri but the taste is entirely different and made with different ingredients.
You can also try other Karnataka recipes like TOMATO SLICE CHAAT |TOMATO MASALA CHAAT ,Nargis Mandakki |Davangere Special Puffed Rice,Masala Puffed Rice|Spicy Garlic Puffed Rice,Karnataka Style Mandakki Usli Recipe|Puffed Rice Upma,Besan Masala Peanuts
GIRMIT|HUBLI-DHARWARD STYLE GIRMIT RECIPE VIDEO
TIPS & VARIATIONS:
- Mandakki puri or puffed rice should be fresh, it tastes better . If your puffed rice is not that crispy ,you can crisp up the store bought puffed rice in a heavy bottom pan on a very low heat for about 5-10 minutes.
- If you do not have putani powder (fried gram) at home, grind whole putani (roasted chana) into a fine powder.Adding the powder not only adds taste but also absorbs moisture preventing the dish from becoming soggy quickly.
- If you can find the green byadagi chilies (these are long, slender and are less spicy than the Thai varieties), use them. They make the dish very tasty.
- I roasted peanuts at home but store bought dry roasted, salted peanuts will work in this recipe too.
- Do not reduce amount of oil and onion.More the better and tastier.
- If you are using concentrated tamarind paste then use 2 tablespoon, in this recipe tamarind paste is not concentrated.Also if you dont have tamarind dont worry replace it with juice of 1 whole lemon.
- You can increase items mentioned in Garnish according to your preference
INGREDIENTS:
- puffed rice/mandakki/churmuri/murmura
- oil
- mustard seeds
- jeera seeds(cumin)
- curry leaves
- garlic cloves
- green chillies
- turmeric(haldi)
- hing(asafoetida)
- onion
- tamarind pulp
- sugar (optional)
- salt to taste
For Garnish
- onion
- tomato
- coriander leaves
- fried gram powder/putani
- sev or mixture
- fried peanuts or congress kadlekai
- whole fried green chilies
HOW TO MAKE GIRMIT RECIPE STEP BY STEP
1.Soak tamarind in warm water for about 15 minutes, squeeze out the pit, seeds and extract the juice. Keep it aside until ready to use.
2.Heat oil in a kadai. Make a small slit , fry 2 green chilies ,sprinkle some salt and keep it aside.
3.In the same oil , add in mustard seeds, jeera (cumin), curry leaves ,crushed garlic, green chillies, turmeric, hing and saute.
4.Then add onions, salt and cook until onions turn soft.
5.Add tamarind pulp ,sugar and saute for another 2-3 minutes until the raw smell of tamarind is gone and keep girmit mixture is ready…cool it and keep aside.
6.Take puffed rice/mandakki in a deep vessel, add onions, tomato, coriander leaves ,fried gram powder and girmit mixture(oggarane) and mix it all together in a rotating motion so that puffed rice doesn’t fly around and well coated.
6.On a serving plate put prepared mixture and top it with some more coriander leaves , sev , fried peanuts and fried chilles.
7.Girmit is ready ,serve it immediately else puffed rice becomes soggy.
CHECKOUT OTHER HEALTHY SNACK RECIPES
Mexican Style Golgappa with Fruit Pani
Airfryer Beetroot Cutlet/Tikki
GIRMIT|HUBLI-DHARWARD STYLE GIRMIT RECIPE CARD
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Girmit is a very popular street food from north Karnataka. This snack recipe is extremely popular in Hubli-dharwad region of Karnataka.
- 4 cups puffed rice/mandakki/churmuri/murmura Measuring cup (1 cup = 250 ml)
- 1/4 cup oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon jeera seeds(cumin)
- 2 sprig curry leaves
- 4 crushed garlic cloves
- 3 green chillies, finely chopped
- 1/2 teaspoon turmeric(haldi)
- a big pinch hing(asafoetida)
- 2 medium onions ,finely chopped
- 1/4 cup tamarind pulp (1 lemon sized )
- 1/2 teaspoon sugar (optional)
- salt, to taste
- 2 tablespoon onion, finely hopped
- 2 tablespoon tomato ,finely chopped
- 1 tablespoon coriander leaves
- 2 tablespoon fried gram powder/putani powder
- 1/4 cup sev mixture
- 2 tablespoon fried peanuts
- 2-4 fried green chillies (Optional)
-
Soak tamarind in warm water for about 15 minutes, squeeze out the pit, seeds and extract the juice. Keep it aside until ready to use.
-
Heat oil in a kadai. Make a small slit , fry 2 green chilies ,sprinkle some salt and keep it aside.
-
In the same oil , add in mustard seeds, jeera (cumin), curry leaves ,crushed garlic, green chillies, turmeric, hing and saute.
-
Then add onions, salt and cook until onions turn soft.
-
Add tamarind pulp ,sugar and saute for another 2-3 minutes until the raw smell of tamarind is gone and keep girmit mixture is ready…cool it and keep aside.
-
Take puffed rice/mandakki in a deep vessel, add onions, tomato, coriander leaves ,fried gram powder and girmit mixture(oggarane) and mix it all together in a rotating motion so that puffed rice doesn't fly around and well coated.
-
On a serving plate put prepared mixture and top it with some more coriander leaves , sev , fried peanuts and fried chilles.
-
Girmit is ready ,serve it immediately else puffed rice becomes soggy.
TIPS & VARIATIONS:
- Mandakki puri or puffed rice should be fresh, it tastes better . If your puffed rice is not that crispy ,you can crisp up the store bought puffed rice in a heavy bottom pan on a very low heat for about 5-10 minutes.
- If you do not have putani powder (fried gram) at home, grind whole putani (roasted chana) into a fine powder.Adding the powder not only adds taste but also absorbs moisture preventing the dish from becoming soggy quickly.
- If you can find the green byadagi chilies (these are long, slender and are less spicy than the Thai varieties), use them. They make the dish very tasty.
- I roasted peanuts at home but store bought dry roasted, salted peanuts will work in this recipe too.
- Do not reduce amount of oil and onion.More the better and tastier.
- If you are using concentrated tamarind paste then use 2 tablespoon, in this recipe tamarind paste is not concentrated.Also if you dont have tamarind dont worry replace it with juice of 1 whole lemon.
- You can increase items mentioned in Garnish according to your preference.
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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