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, ¼ tsp citric acid, and ½ 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 ½ 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 sauté 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.