Murmure Namkeen - Salted Puffed Rice - Namkin Laiya Recipe
Murmura namkeen which can be prepared too quickly and easily is super tasty. Have this namkeen with steaming hot cup of tea and coffee or have it as a light snack.
हिन्दी में पढिये : Murmure Namkeen - Salted Puffed Rice - Namkin Laiya Recipe
Ingredients for Salted Puffed Rice
- 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
How to make Namkin Laiya Recipe
Fry Peanuts
Start with roasting the peanuts for making this namkeen. For this, heat a wok and add some oil to it. When the oil is hot, add peanuts to it. Stir constantly and roast until they get little brown in color. Keep the flame medium while roasting.
When the peanuts get little brown and turn fragrant, turn off the flame and transfer them to a plate.
Grind the spices
Take cumin seeds, asafoetida, black pepper, salt and red chilly powder in a mixer jar and grind then really finely.
Roast the murmura namkeen
Add curry leaves in the remaining oil in wok. Reduce the flame and add murmura to it. Then add the ground masala, peanuts and mix everything really well. Keep stirring and roast for 2 to 3 minutes on low flame.
After mixing everything, turn off the flame. Keep stirring constantly as the wok is still hot. After this transfer the namkeen to a bowl. Murmura namkeen is now ready.
Crispy and crusty murmura namkeen is ready, let it cool down for 3 to 4 hours and then store it in container. Relish eating for up to 2 months.
Murmure Namkeen - Salted Puffed rice - Namkin Laiya Recipe
Namaste Nishaji, I love your recipes . We make this murmure regularly in UK and in Goa. When in Goa, the murmure go soft within 24 hours. We cook before storing and have tried storing in airtight jars and in steel dabba. Any idea how we can prevent the murmure going soft?