Murmura Namkeen is a sweet spicy mixture prepared with murmura (puffed rice), nuts, curry leaves, and spices. Serve it with a hot cup of tea or coffee (vegan, can be easily made gluten-free).
Here are a few more Indian dry snacks recipes that you may like – Roasted Makhana Namkeen, Cornflakes Namkeen, Chivda Namkeen, Shankarpali, Sweet Shakkarpara, Aloo Bhujia, and Namak Para.
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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.
This namkeen stores well for 2-3 weeks, so you can easily double or triple the recipe to make a big batch.
Ingredients
Murmura, also called puffed rice, can easily be found at your local Indian grocery stores.
Nuts – I have used peanuts and cashews, which add a nice bite to the crispy crunchy murmure namkeen.
Spices – This namkeen needs basic spices such as turmeric powder, red chili powder, and dry mango powder.
Others – You will also need curry leaves, asafetida (hing), regular white salt, black salt, and powdered sugar.
Skip adding asafetida to make it gluten-free.
How To Make Murmura Namkeen
Heat 2 tablespoon vegetable oil in a pan over medium heat.
Once the oil is hot, add ¼ cup so peanuts and ¼ cup of cashew nuts (halved) and fry until they are lightly browned, stirring frequently.
Push the fried peanuts and cashew nuts to the side of the pan.
Add 20-25 whole curry leaves and fry until crisp, stirring continuously.
Once done, mix everything together.
Reduce the heat to low.
Add ½ teaspoon asafetida, ½ teaspoon white salt, ½ teaspoon black salt, ½ teaspoon turmeric powder, and ½ teaspoon red chili powder and saute for 5-6 seconds.
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 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 ½ teaspoon dry mango powder and 1 teaspoon 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!
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, walnuts, etc
4. Mixed Sev Mixture
5. Green Chilies
Serving Suggestions
Serve Murmura Namkeen to your family or guests during festivals like Diwali or Holi with beverages and other snacks Namak Para, Roasted Makhana Namkeen, etc.
You can also munch on it with your evening tea or coffee.
Storage Suggestions
Murmura Namkeen will easily last 2-3 weeks when stored in an air-tight container at room temperature.
Close the lid tightly after every use and use a clean and dry spoon to take out the namkeen. This way, it will remain nice and crisp.
If the namkeen has turned soggy, transfer it to a pan and roast on low heat until it becomes crisp again.
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Recipe Card
Murmura Namkeen Recipe
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup 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 (halved) 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!
Did you make this recipe? Let me know!