Murmura Namkeen Recipe (Murmura Chivda)
Murmura Namkeen (Murmura Chivda) is a spicy mixture prepared with murmura (puffed rice), nuts, curry leaves, and spices. Serve it with a hot cup of tea or coffee.
Here are a few more Indian dry snacks recipes that you may like: Roasted Makhana Namkeen, Shankarpali, Shakarpara, and Namak Para.
With Diwali round the corner, I am making a lot of my dry snack recipes, and this murmura namkeen cannot be left behind. Updated the recipe with more pointers so it’s even easier for you all to follow. Do try it!
About Murmura Namkeen
Murmura Namkeen is a delicious North Indian namkeen mixture prepared with murmura (puffed rice), peanuts, cashews, curry leaves, and a few spices.
It is easy to make, needs basic pantry ingredients, and tastes much better than the store-bought namkeen.
Murmura Namkeen is popularly prepared during festivals like Diwali and Holi and served to guests or enjoyed as a snack with an evening cup of coffee or tea.
Ingredients
Murmura, also known as puffed rice, is readily available at your local Indian grocery store. You can also order it from online portals like Amazon.
Nuts – I have used peanuts and cashews, which add a nice bite to the crispy, crunchy murmure namkeen. You can also use almonds, pine nuts, or other nuts.
Spices – This namkeen needs basic spices such as turmeric powder, red chili powder, and dry mango powder (amchoor).
Others – You will also need oil, curry leaves, asafetida (hing), regular white salt, black salt, and powdered sugar.
Skip adding asafetida to make it gluten-free.
How To Make Murmura Chivda Recipe – Step By Step
Step 1: Heat 2 tablespoon oil in a pan over medium heat.
Step 2: Once the oil is hot, add ¼ cup of peanuts and ¼ cup of cashew nuts (halved) and fry until they are lightly browned, stirring frequently.
Step 3: Push the fried peanuts and cashew nuts to the side of the pan.
Step 4: Add 20-25 whole curry leaves and fry until crisp, stirring continuously.
Step 5: Once done, mix everything together.
Step 6: Reduce the heat to low.
Step 7: Add the following ingredients to the pan and sauté for 5-6 seconds.
- ½ teaspoon asafetida
- ½ teaspoon regular white salt
- ½ teaspoon black salt
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
Step 8: Now add 3 cups of puffed rice to the pan and mix well to coat with the spices.
Note: Make sure there is no spice left at the bottom of the pan; otherwise, it will burn and alter the namkeen’s taste.
Step 9: Fry on low flame for 7-8 minutes or until the murmura is crispy and crunchy, stirring very frequently.
Step 10: Finally, add ½ teaspoon of dry mango powder and 1 teaspoon of powdered sugar, and mix well.
Step 11: Remove the pan from the heat and let the namkeen cool completely. Serve!
Frequently Asked Questions
You can add many other ingredients to this recipe and make a new version. Here are some examples
1. Dried coconut slices
2. Roasted Chana
3. Other nuts like almonds, pistachios, pinenuts, walnuts, etc.
4. Mixed Sev Mixture
5. Green Chilies
Transfer the cooled namkeen to an airtight container and store it at room temperature for 2-3 weeks.
Close the lid tightly after each use, and use a clean, dry spoon to remove the namkeen. This way, it will remain nice and crisp.
If the namkeen has turned soggy, transfer it to a pan and roast over low heat until crisp again.
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Murmura Namkeen Recipe
Ingredients
- 2 tablespoons oil
- ¼ cup raw peanuts
- ¼ cup cashew nuts (halved)
- 20-25 whole curry leaves
- ½ teaspoon asafetida (hing) (skip for gluten-free)
- ½ teaspoon regular white salt
- ½ teaspoon black salt
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 3 cups puffed rice (murmura)
- ½ teaspoon dry mango powder (amchoor)
- 1 teaspoon powdered sugar
Instructions
- Heat oil in a pan over medium heat.
- Once the oil is hot, add peanuts and cashew nuts and fry until they are lightly browned, stirring frequently.
- Push the fried peanuts and cashew nuts to the side of the pan.
- Add curry leaves and fry until crisp, stirring continuously.
- Once done, mix everything together.
- Reduce the heat to low.
- Add asafetida, white salt, black salt, turmeric powder, and red chili powder, and saute for 5-6 seconds.
- Now add puffed rice to the pan and mix well to coat with the spices.
- Note – Make sure there is no spice left at the bottom of the pan otherwise it will burn and the taste of the namkeen will be altered.
- Fry on low flame for 7-8 minutes or until the murmura is crispy and crunchy, stirring very frequently.
- Finally, add dry mango powder and powdered sugar and mix well.
- Remove the pan from the heat and let the namkeen cool completely.
- Transfer the cooled namkeen to an airtight container and store it at room temperature for 2-3 weeks. Serve!
Perfectly crispy and delicious snack. Must try!