Murmura Namkeen Recipe (Murmura Chivda)
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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.
People often make murmura namkeen during festivals like Diwali and Holi and serve it to guests or enjoy it as a snack with an evening cup of coffee or tea.
Quick Look: Murmura Namkeen
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 cups
Calories: Approx. 200 per serving
Dietary Info: Vegan. Can be easily made gluten-free (skip the hing).
Skill Level: Easy
Tools Needed: A wide pan, a slotted spoon, and an airtight storage container.
Shelf Life: Up to 2–3 weeks at room temperature in an airtight container.
Table of Contents
With Diwali round the corner, I am making a lot of my dry snack recipes, and this murmura namkeen cannot be left behind. I updated the recipe with more pointers to make it even easier for you all to follow. Do try it!
Here are a few more Indian dry snack recipes that you may like: roasted makhana namkeen, shankarpali, shakarpara, and namak para.
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 murmure ka 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).
- Powdered sugar – It gives a touch of sweetness to the chivda.
- Others – You will also need oil, curry leaves, asafetida (hing), regular white salt, and black salt.
Skip adding asafetida to make it gluten-free.
Common Mistakes To Avoid When Making Murmura Namkeen
This recipe is easy if you keep these pointers in mind.
| Mistake | Why It’s a Problem | How to Fix It |
| Using soft or stale murmura | Results in chewy namkeen | Always use fresh, crisp murmura. |
| Adding spices on high heat | Spices can burn and turn bitter | Always lower the heat before adding spice powders. |
| Overheating the oil | Burns peanuts and curry leaves | Heat the oil on medium heat. |
| Not frying peanuts or cashew nuts properly | They stay raw and ruin the texture | Fry until golden and crunchy. |
| Poor spice balance | Namkeen tastes bland or overpowering | Measure spices carefully and adjust gradually. |
| Storing before cooling | Traps moisture and softens the mix | Cool completely before transferring to an airtight container. |
| Storing too late | Exposure to air reduces crunch | Store immediately once fully cooled. |
How To Make Murmura Chivda
Step 1: Heat 2 tablespoons of 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), then fry until golden and crunchy, stirring frequently.
Step 3: Push the fried peanuts and cashews to one side of the pan.
Step 4: Add 20-25 whole curry leaves and fry until crisp, stirring continuously. Once done, mix everything together.
Step 5: Reduce the heat to low. 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 6: Add 3 cups puffed rice to the pan and mix well to coat it with the spices. Fry over low heat for 7-8 minutes, stirring frequently, until the murmura is golden and crispy.
Make sure no spice is left at the bottom of the pan; otherwise, it will burn and change the namkeen’s taste.
Step 7: Finally, add ½ teaspoon dry mango powder and 1 teaspoon powdered sugar, then mix well.
Step 8: Remove the pan from the heat and let the namkeen cool completely. Serve!
Murmura Namkeen FAQs
You can add many other ingredients to this recipe and make a new version. Here are some examples.
1. Dried coconut slices, roasted chana, or other nuts like almonds, pistachios, pine nuts, walnuts, etc. – Add with peanuts and cashews.
2. Mixed Sev Mixture – Add ½ cup to the ready chivda and mix well.
3. Green Chilies – Add 2 teaspoons of chopped chilies along with curry leaves.
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 (Murmura Chivda)
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 golden and crunchy, 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.
- 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!
