Sev Murmura is a quick and easy namkeen recipe. In this version, I made pani puri-flavoured murmura using a special masala paste made with mint, coriander leaves, chilies, and regular spices, which coats the murmura perfectly. It has a delicious chatpata taste with a well-balanced spicy and tangy flavour. This snack has a long shelf life and can be stored in an airtight container for months. It is incredibly simple to make and can be prepared within minutes. So, give it a try!
Key Tips for Making Pani Puri Sev Murmura at Home:
- Use crisp and fresh puffed rice for the mixture. If the murmura is slightly soft, dry roast it or leave it in sunlight to restore its crunch.
- I prepared a special masala paste by frying mint leaves (pudina), coriander leaves, chilies, and curry leaves. Frying these ingredients helps remove moisture, giving the masala paste a green color and a refreshing minty flavor. Instead of frying, you can also sun-dry or microwave-dry them, grind them into a powder, and use it to make the masala paste.
- I also made a special spice mix using regular spices. To give the murmura a pani puri flavor, I added jaljeera powder to the spice mix. I also included citric acid for a tangy taste and a little sugar to balance the flavors. You can substitute citric acid with amchur powder. Feel free to adjust the quantity of spices according to your preference.
- I added fried peanuts and sev to enhance the taste and texture. You can also include roasted dry coconut, fried chana dal, or dry fruits for extra flavor.
- Lastly, mix the masala paste with hot oil before coating the murmura. The oil helps in evenly distributing the masala. Store the pani puri-flavored murmura in an airtight container once it has cooled completely; otherwise, moisture may make it soggy.
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Pani puri flavor murmura | sev murmura recipe | murmura snacks
Ingredients
- 200 grm murmura
- 100 grm sev
- ยฝ cup peanuts
- 1 cup or 30 grm mint leaves
- 1 cup or 30 grm coriander leaves
- 5-6 spicy green chilli
- 25-30 curry leaves
- 1 tsp turmeric powder
- 1 tsp black salt
- 1 tsp roasted cumin powder
- 1 tsp chaat masala
- 1 tsp jaljeera masala
- ยผ tsp citric acid
- ยฝ tsp salt
- 2 tbsp sugar
- 2 tbsp oil for masala paste
- Oil for frying
Instructions
- Heat oil in a pan, add 1 cup of mint leaves into a sieve and fry until they become crisp. Take them out onto a plate.
- Now, take 1 cup of coriander leaves, add them into a sieve, and fry until they become crisp. Take them out onto a plate.
- Then, add 25-30 curry leaves and fry until they become crisp. Take them out onto a plate.
- Next, add 5-6 green chili slices into a sieve and fry until they become crisp. Take them out onto a plate.
- Now, in a mixing jar, add fried mint leaves, fried coriander leaves, fried curry leaves, and fried green chili slices. Grind them into a paste and keep it aside.
- In a mixing bowl, add 1 tsp turmeric powder, 1 tsp black salt, 1 tsp roasted cumin powder, 1 tsp chaat masala, 1 tsp jaljeera powder, ยผ tsp citric acid, and ยฝ tsp salt. Mix well. The masala mix is ready; keep it aside.
- Now, in a pan, add 200 grams of murmura and dry roast until it becomes crisp.
- In hot oil, take ยฝ cup of peanuts and fry until they become crisp. Take them out into a bowl.
- In a small pan, add 2 tbsp oil and heat it. Add the prepared masala paste and sautรฉ for 1 minute.
- Now, add the masala paste into the murmura, along with the masala mix and sugar. Mix well and rub the murmura with your hands so that the masala paste coats it evenly.
- Then, add 100 grams of sev and fried peanuts to the murmura. Mix well.
- Pani puri flavored murmura is ready. Store it in an airtight container; it stays good for 2 months.
Notes
- Fry the mint leaves on a medium flame until they become crispy and all the moisture is removed.
- Frying mint, coriander leaves, chilies, and curry leaves helps remove moisture, and the masala paste prepared from them gives a green color and mint flavor to the murmura.
- Instead of frying, you can sun-dry them or dry them in the microwave, then grind them into a powder. You can use this powder to prepare the masala paste.
- You can use amchur powder instead of citric acid (limbu na phool).
- Adding jaljeera gives a pani puri flavor to the murmura.
- Roast the murmura on a low flame.
- Adding the masala paste to hot oil helps coat the murmura perfectly with the masala.
- Pani puri murmura tastes great when it is prepared slightly spicy and tangy.
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