There are always certain memories that make us feel us nostalgic especially when these are attached with the mother. I may be making hundreds of things but many a time I get emotional and yearn for the food that my mom used to make for us. Though my mom used to cook simple routine dishes and was not a great cook, yet whatever she made, used to be great in taste. Even my friends were very fond of my mom and her food. This could be the effect of her culinary skills or piousness that whatever she touched tasted divine. Her aloo ka paratha, pakoras, halwa, sarson ka saag etc were some of the things, I can never forget. She also used to make a very simple namkeen made of puffed rice. I still remember that after Diwali puja, there used to be lot of puffed rice and she used to make that namkeen everyday with evening tea. The namkeen used to taste so good that whatever amount she made, used to get finish in minutes. That was the reason, her making it everyday.

Now I too make it very frequently and is liked by all in my family and friends. It is very light, crisp, slightly tangy and spicy. This murmura namkeen has minimum amount of oil in it, so dieters can  eat it unadorned to stave off their hunger pangs.

It’s so easy to make and gets readied in minutes. Moreover, you can easily tweak the recipe as you wish like can add nuts and spices according to your likings.  So why wait, make this delectable snack, serve your guest or chomp on yourself.

Murmura diet namkeen

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Crisp & Crunch Murmura Diet Namkeen
Crisp and crunch murmura diet namkeen makes a delectable snack for dieters and weight watchers.
Murmura diet namkeen
Cook Time 10 min
Servings
Ingredients
Cook Time 10 min
Servings
Ingredients
Murmura diet namkeen
Instructions
  1. Dry roast puffed rice in a pan with constant stirring. Transfer to a plate and keep aside.
  2. Heat 1 tsp of oil in a pan. Add peanuts and fry them. Take out in a plate.
  3. In the same pan, take another reason of oil and fry makhanas till crisp. Take them out in the plate
  4. Now take third spoon of oil and roast poha in it till crisp.
  5. Take the fourth and last spoon of oil and fry whole dry red chillies. When slight change in colour is there, add mustard seeds and curry leaves.
  6. As soon as the mustard seeds splutter, add turmeric powder, red chili powder, chat masala and salt. Give a quick stir and switch off the flame.
  7. Immediately add puffed rice, rice flakes, peanuts, roasted chana, phool makhana, corn flakes and sugar. Stir well to mix all the ingredients with spices.
  8. Enjoy it immediately or store in airtight container when cooled completely.
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