Craving a delightful and crunchy snack that's both savory and satisfying? Look no further than Puffed Rice Namkeen, also known as Murmura Chivda, a beloved Indian street food that's incredibly easy to make at home. This crispy, flavorful treat is the perfect accompaniment to your evening chai, a satisfying midday pick-me-up, or a delicious addition to your next party spread. The customizable nature of this recipe allows you to tailor the spice level and ingredients to your exact preferences, ensuring a unique and delicious snack every time. Forget store-bought versions laden with preservatives – this homemade version is healthier and bursting with fresh, vibrant flavors.
From simple beginnings with just puffed rice, this recipe transforms into a symphony of textures and tastes with the addition of peanuts, spices, and a touch of sweetness. The enticing aroma alone is enough to draw you in, promising a culinary experience that's both comforting and exciting. Ready to embark on this flavorful journey? Let's dive into the step-by-step instructions and create your own batch of irresistible Puffed Rice Namkeen.
Tools Needed
- Pan
- Bowl
- Sieve
Ingredients
- Puffed Rice: 3 cups
- Peanuts: 1/2 cup
- Oil: 3 tablespoons
- Salt: 1/2 teaspoon
- Sugar: 1 teaspoon
- Red Chili Powder: 1/4 teaspoon
- Dried Mango Powder or Chaat Masala or Jaljeera Powder: 1/4 teaspoon
- Turmeric Powder: 1/4 teaspoon
- Curry Leaves: 10-12
- Sev Namkeen: 1/2 cup (optional)
Step-by-Step Instructions
Step 1. Roasting and Frying
- Lightly roast the puffed rice in a pan on low flame for 2-3 minutes to make it extra crispy. (Avoid sogginess)
- Remove the roasted puffed rice and set aside. Clean the pan.
- Heat the pan and add oil. Fry peanuts on low flame until they crackle and change color.
- Remove the fried peanuts and set aside.
- In the same pan, lightly fry turmeric powder to remove the raw smell.
- Add curry leaves and fry until crisp.
Step 2. Preparing the Masala and Mixing
- Mix salt, sugar, red chili powder, and dried mango powder (or chaat masala/jaljeera powder) in a jar.
- Add the roasted puffed rice and fried peanuts to the pan. Mix well.
- Add sev namkeen (optional) and mix again.
- Turn off the heat. Add the sieved masala and mix thoroughly until the turmeric color is evenly distributed.
Step 3. Cooling and Storing
- Let the namkeen cool completely before storing in an airtight container to maintain crispiness.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Adjust the quantity of ingredients according to your preference.
- Roasting puffed rice prevents sogginess and enhances crispiness.
- Fry peanuts and turmeric on low flame to avoid burning.
- Sieving the masala prevents sugar crystals from being felt in the mouth.
- Allow the namkeen to cool completely before storing to preserve its crispiness.
Nutrition
- N/A
FAQs
1. Can I store leftover Murmura Chivda?
Yes! Store in an airtight container at room temperature for up to a week. For longer storage, consider refrigerating.
2. What if I don't have all the spices listed?
Feel free to adjust the spices to your liking. The core flavors come from the curry leaves, turmeric, and chili powder, but you can omit or substitute others.
3. Can I make this recipe without peanuts?
Absolutely! Omit the peanuts entirely, or substitute with other nuts like cashews or almonds. Adjust the amount to maintain a similar texture and flavor profile.
So there you have it – your very own batch of crispy, flavorful Murmura Chivda! This simple recipe delivers a big taste, perfect for sharing with friends and family or enjoying as a satisfying solo snack. Enjoy the satisfying crunch and delicious taste of this homemade treat!