Go Back Email Link
+ servings
Girmit Recipe served in a plate topped with sev and fried green chili
Print Pin
4.86 from 7 votes

Girmit Recipe (Hubli-Dharward Style)

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 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 170kcal
Author Bhavana Patil


For Garnish:

  • 2 tablespoon onion finely chopped
  • 2 tablespoon tomato finely chopped
  • 1 tablespoon coriander leaves
  • 2 tablespoon fried gram powder/putani powder
  • ¼ cup sev mixture
  • 2 tablespoon fried peanuts
  • 2-4 fried green chilies (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 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.
    step to prepare tempering collage
  • Next, add onions, salt and cook until onions turn soft.
    step to saute onions till they brown collage
  • 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.
    step to add tamarind pulp collage
  • 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.
    step to mix oggarane with puffed rice collage
  • On a serving plate, put the prepared mixture and top it with some more coriander leaves, sev, fried peanuts, and fried chilies.
    step to garnish with sev and cilantro collage
  • Girmit or north Karnataka mandakki upkari is ready. Serve it immediately else puffed rice becomes soggy.
    Girmit Recipe served in a plate topped with sev and fried green chili



  1. 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.
  2. 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.
  3. Do not reduce the amount of oil and onion. More the better and tastier.
  4. You can increase items mentioned in garnish according to your preference.


  1. 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.
  2. 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
  3. 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.


Calories: 170kcal | Carbohydrates: 16.2g | Protein: 4.7g | Fat: 10.5g | Saturated Fat: 1.4g | Cholesterol: 0mg | Sodium: 243mg | Potassium: 124mg | Fiber: 1.5g | Sugar: 0.6g | Vitamin A: 205IU | Vitamin C: 0.8mg | Calcium: 13mg | Iron: 0.4mg