• Murmure (Puffed Rice) – 4 cups
• Peanuts – 1/2 cup
• Curry Leaves (Kari Patta) – 15
• Turmeric Powder (Haldi) – ½ tsp
• Red Chili Powder – 1 tsp
• Black Salt – 1/2 tsp
• Chaat Masala / Amchur – 1/2 tsp
• Salt as per taste
• Oil – 2 - 3 tbsp

1. In a heavy Kadai, lets first dry roast the puffed rice. Do not add any oil. On lowest flame dry roast till they turn crisp. You have to be patient.This may take 10-12 minutes. Do not be in a hurry to dry roast on high flame. The murmure has to dry roasted on low flame only.
2. To test if the murmure are roasted pinch one of the murmura between your fingers. It should crumble into powder without any effort. If there is a slight difficulty, then dry roast slightly more. Do not be in a hurry.
3. Once done take them out and keep aside.
4. In the same Kadai, heat the oil. Add curry leaves and peanuts and saute for a minute. Check that the peanut is crunchy and crispy.
5. Add roasted gram dal and, saute on low heat for 1 minute stirring continuously.
6. Add turmeric powder, salt, chaat masala, black salt, and chili powder. Mix well. Ideally, salt should be kept very mild.
7. Add the roasted rice puffs and mix well so all the grains are coated with the masala.
8. Cool and store it in an airtight container.

Storage Tip Of Kurkure Murmure namkeen:

Once the puffed rice cools down to room temperature pack it in an airtight container.

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