सिर्फ 15/- रू में 1/2 KG चटपटी कोल्हापुरी नमकीन बनाये बाजार के पैकेट को कहे वाय वाय Murmura Namkeen

Ingredients

• 250 g Murmura (Puffed Rice) (dry, store‑bought)
• 1 cup Roasted Peanuts (unsalted, skins removed)
• 1 cup Dry Coconut Flakes (lightly toasted)
• 5 Green Chilies (slit lengthwise, seeds kept for extra heat)
• 1/2 cup Curry Leaves (fresh, washed and dried)
• 10 Garlic Cloves (peeled and roughly chopped)
• 2 Tbsp Plain Yogurt (full‑fat, at room temperature)
• 1.5 Tbsp Fennel Seeds (lightly toasted)
• 2 Tbsp Cumin Seeds (lightly toasted)
• 1 cup Coriander Seeds (whole, lightly toasted)
• 1 tsp Mustard Seeds (for tempering)
• 0.25 tsp Asafoetida (Hing) (pinch, optional)
• 2 Tbsp Kashmiri Red Chili Powder (mildly spicy, bright red)
• 0.5 tsp Turmeric Powder (for color)
• 1 tsp Salt (adjust to taste)
• 0.5 cup Jaggery (Brown Sugar) (optional, adds sweet‑tangy note)
• 3 Tbsp Vegetable Oil (for shallow frying)

Instructions

1. Roast Murmura

   Heat the pan over medium heat. Add the puffed rice and continuously stir for 4‑5 minutes until it turns crisp and emits a nutty aroma. Transfer to a bowl.

   Time: PT5M

2. Roast Peanuts

   In the same pan, add a splash of oil if needed and roast the peanuts for 4‑5 minutes until golden. Remove and set aside.

   Time: PT5M

3. Toast Dry Coconut

   Add the dry coconut flakes to the pan and toast for 3‑4 minutes until lightly browned. Keep stirring to avoid burning. Transfer to the bowl with murmura and peanuts.

   Time: PT5M

4. Prepare Spice Paste

   In a blender, combine garlic, yogurt, fennel seeds, cumin seeds, and salt. Pulse to a coarse paste—do not over‑blend.

   Time: PT5M

5. Temper Mustard Seeds

   Heat 2 Tbsp oil in the pan. Add mustard seeds and let them splutter (about 10 seconds).

   Time: PT1M

6. Sauté Spice Paste

   Add the prepared garlic‑yogurt paste to the pan. Stir continuously for 2‑3 minutes on medium heat until the raw smell disappears.

   Time: PT3M

7. Add Whole Spices & Herbs

   Stir in the toasted coriander seeds, green chilies, and curry leaves. Fry for another 2 minutes until the chilies soften and the leaves turn crisp.

   Time: PT2M

8. Combine Roasted Bases

   Add the roasted murmura, peanuts, and coconut to the pan. Mix well so the spice base coats everything evenly.

   Time: PT3M

9. Final Seasoning

   Sprinkle Kashmiri red chili powder, turmeric, asafoetida, and jaggier (if using). Stir‑fry for 2‑3 minutes on low‑medium heat until the jaggier melts and the mixture is uniformly colored and crisp.

   Time: PT3M

10. Cool & Store

    Turn off the heat and spread the snack on a plate to cool completely. Once cooled, transfer to an airtight container.

    Time: PT5M

Nutrition Facts

Calories

750

Protein

10 g

Carbohydrates

80 g

Fat

38 g

Fiber

7.5 g

Ingredient Substitutions

• Instead of Murmura (Puffed Rice): Rice flakes
• Instead of Roasted Peanuts: Roasted cashews, Roasted almonds
• Instead of Dry Coconut Flakes: Desiccated coconut
• Instead of Green Chilies: Serrano chilies, Jalapeños
• Instead of Curry Leaves: Bay leaf (different flavor)
• Instead of Garlic Cloves: Garlic paste (1 tbsp)
• Instead of Plain Yogurt: Buttermilk, Curd
• Instead of Fennel Seeds: Anise seeds
• Instead of Cumin Seeds: Ground cumin (1 tsp)
• Instead of Coriander Seeds: Ground coriander (2 tsp)
• Instead of Mustard Seeds: Urad dal (for tempering)
• Instead of Asafoetida (Hing): Garlic powder (1/4 tsp)
• Instead of Kashmiri Red Chili Powder: Paprika + cayenne mix
• Instead of Turmeric Powder: Saffron (tiny pinch)
• Instead of Salt: Sea salt, Rock salt
• Instead of Jaggery (Brown Sugar): Brown sugar, Palm sugar
• Instead of Vegetable Oil: Ghee, Sunflower oil

Equipment Needed

• Heavy‑Bottomed Pan
• Mixing Bowl
• Blender / Food Processor
• Spatula
• Airtight Storage Container
• Measuring Spoons

Critical Steps — Do Not Skip

• Roasting murmura until crisp without burning.
• Ensuring the spice paste is coarse, not over‑blended.
• Final frying with chili powder and jaggier to achieve a uniform coating.

Chef Tips from the Video

• For extra crunch, lightly crush the roasted peanuts before adding them.
• A pinch of black salt (kala namak) adds an authentic tangy note.
• Serve with a side of fresh lemon wedges for a bright finish.

Troubleshooting

Storage

Refrigerator: Can be kept up to 2 weeks, but not necessary.

Freezer: Not recommended; texture changes.

Room temperature: Store in an airtight container for up to 1 month at room temperature.

Make-Ahead Tips

• Roast the murmura, peanuts, and coconut a day ahead and store separately.
• The spice paste can be prepared up to 12 hours in advance and refrigerated.

Frequently Asked Questions