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