Masala murmura namkeen (puffed rice namkeen)


1. Murmura (Puffed rice) – 4 cups (200 gms)

2. Curry leaves (kadi patta)10-15

3. Peanuts – ½ cup

4. Cumin seeds (Jeera seeds) – 1 tsp

5. Mustard seeds (Rai)1 tsp

6. Turmeric powder (Haldi) – 1/4th tsp

7. Red chilli powder – ½ tsp

8. Asafoetida (Hing) – a pinch

9. Dried mint powder – 1 tsp

10. Chaat masala powder – 1 tsp

11. Salt – 1 tsp or to taste

12. Oil – 2 tbsp


1. Heat the oil in a saucepan.

2. Add the cumin seeds (jeera), mustard seeds (rai), asafoetida (hing), red chilli powder, turmeric powder (haldi) and curry leaves to the hot oil.

3. Add the murmura and stir well to coat the masala.

4. Add dried mint powder, chaat masala powder, salt and peanuts. Mix well.

5. Fry the murmura, stirring continuously for 5 minutes until they start to get crispy. Then transfer to a cool plate and allow it to cool completely before storing it.

6. Murmura can be stored for 5-6 days in an airtight container.


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