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Girmit | north karnataka special

SwayamPaaka,

Girmit is a beloved street food from North Karnataka, especially in regions like Dharwad, Hubballi, and Gadag. It’s made using mandakki (puffed rice) mixed with a flavorful onion-tamarind masala and served immediately for a crisp, tangy, and spicy snack. The name Girmit is a local term that’s likely a dialectical evolution without a direct translation — it’s simply what people in this region have long called the dish. Over time, it has become a cultural identity on its own, much like bhel puri in Maharashtra or chaat in North India.

Ingredients:

  • 6 cups puffed rice (mandakki / puri)

MASALA INGREDIENTS:

  • 2 tbsp cooking oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds (jeera),
  • ¼ tsp turmeric powder
  • 1 medium onion, finely chopped (for the masala)
  • 1 tbsp peanuts (groundnuts)
  • 4 green chilies, finely chopped
  • A few curry leaves
  • ¾ tsp salt, or to taste
  • ½ tbsp jaggery
  • Marble-sized tamarind (washed and soaked in a little water)

OTHER INGREDIENTS:

  • 1 tomato, finely chopped
  • 1 small onion, finely chopped (for mixing later)
  • 3 tbsp hurigadale (fried gram dal) – powdered
  • Fresh coriander leaves, finely chopped (optional)

Method:

Prepare the Masala:

  1. Heat oil in a pan.
  2. Add ½ tsp mustard seeds and let them splutter.
  3. Add ½ tsp cumin seeds (jeera), ¼ tsp turmeric powder, curry leaves, and peanuts.
  4. Fry until the peanuts are crisp and golden. Remove them and set aside.
  5. In the same pan, add chopped green chilies. Sauté for a few seconds.
  6. Add chopped onion and salt. Fry for about a minute.
  7. Add tamarind extract (squeezed from the soaked tamarind) and jaggery.
  8. Let it cook until slightly thickened. Turn off the heat and let it cool.

Mix Girmit:

  1. In a large mixing bowl, add puffed rice and powdered hurigadale.
  2. Add the cooled masala, chopped tomato, remaining chopped onion, and fried peanuts.
  3. Garnish with coriander leaves (optional). Adjust salt if needed.
  4. Mix well and serve immediately while it’s still crunchy.

Serving Tip:

  1. Serve Girmit with a side of mirchi bajji (stuffed fried green chilies) for the full street food experience!
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