Murmura namkeen makes a cup of tea or coffee more delectable when served along with it. Crispy murmura tossed in tangy spice mix and deep fried peanuts makes an amazing snack. Murmura namkeen is so delicious that everyone will love it for sure! Especially kids, who love having spicy and tangy snacks.
Murmura namkeen is very easy to prepare at home. You can store it in an airtight container and relish eating it for about 2 months. It has long shelf life. Murmura namkeen doesn’t need any accompaniment to serve along. You can have it as it is or with tea or coffee. So, definitely try out making murmura namkeen with these easy to follow step-by-step instructions. Enjoy!
Place a pan on flame and pour oil into it. When the oil gets heated, add peanuts to it. Keep stirring continuously and roast the peanuts on medium flame until they turns golden brown in colour.
Peanuts have turned golden brown in colour and fragrant. They are now fried aptly. Turn off the flame. Transfer the fried peanuts on a plate.
Take cumin seeds, black peppercorns, asafoetida, red chilly powder, salt and dry mango powder in a mixer jar. Churn all the ingredients to prepare a fine powder. Keep it aside.
Heat the remaining oil and add curry leaves into it. Once it gets fried, add puffed rice into it. Keep the flame very low. Stir to mix it well.
Now add spice powder and peanuts into the puffed rice. Keep stirring continuously for 2-3 minutes and mix all the ingredients really well. Keep the flame on low.
Once everything is mixed well, turn off the flame. Keep stirring the puffed rice mixture as the pan is still hot and the mixture may get burnt. Transfer the mixture into a bowl. Salted puffed rice is now ready.
Serve this tangy and lip-smacking salted puffed rice as it is as a snack along with piping hot cup of tea or coffee. Keep this salted puffed rice as it for 3-4 hours so that it cools down completely. Then store them in an air-tight container and have it within 2 months. Enjoy!
- Puffed rice – 4 cup
- Peanuts – 1 cup
- Oil – 4 tbsp
- Curry leaves – 10-12
- Asafoetida – 1 pinch
- Cumin seeds – 1 tsp
- Salt – more than 1 tsp or to taste
- Red chilly powder – ½ tsp
- Black peppercorns – 20 or ½ tsp powder
- Dry mango powder – ½ tsp
- Deep fry the peanuts. Take it out.
- Prepare powder of cumin seeds, black peppercorns, asafoetida, red chilly powder, salt and dry mango powder.
- Heat the oil and add curry leaves, puffed rice, spice powder and peanuts. Mix all the ingredients really well. Transfer the mixture into a bowl.
- Serve this tangy and lip-smacking salted puffed rice as it is as a snack along with piping hot cup of tea or coffee.
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