Girmit Recipe (Hubli-Dharward Style)

4.91 from 10 votes

Girmit is a very popular street food from north Karnataka. This snack recipe is extremely popular in Hubli-dharwad region of Karnataka.

Course Appetizer, Snack

Cuisine Indian, North Karnataka

Keyword evening snack, girmit, hubli special, masala puffed rice, north karnataka, puffed rice recipe

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 170kcal

Author Bhavana Patil

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 two green chilies, sprinkle some salt, and keep it aside.
Heat oil in a Kadai. Make a small slit, fry two green chilies, sprinkle some salt, and keep it aside.
Add in mustard seeds, jeera (cumin), and let them splutter in the same oil.
Then add crushed garlic, green chilies, curry leaves, turmeric, hing, and saute for a few seconds.
Next, 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 disappears. Girmit masala is ready. Cool it and keep it aside.
Take mandakki in a deep vessel, add onions, tomato, coriander leaves, fried gram powder, and girmit mixture (oggarane) and mix it all in a rotating motion so that puffed rice doesn't fly around and is well coated.
On a serving plate, put the prepared mixture and top it with some more coriander leaves, sev, fried peanuts, and fried chilies.
Girmit or north Karnataka mandakki upkari is ready. Serve it immediately else puffed rice becomes soggy.

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.
Do not reduce the amount of oil and onion. More the better and tastier.
You can increase items mentioned in garnish according to your preference.

If you can find the green byadagi chilies (long, slender, and less spicy variety than Thai chilies), use them. They make the dish very tasty.
You can use 2 tablespoons of concentrated tamarind paste if its store brought, I have prepared tamarind paste at home in this girmit masala recipe. Also if you dont have tamarind dont worry replace it with the juice of 1 whole lemon
I roasted peanuts at home but store-bought dry roasted, salted peanuts will work in this recipe too.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.