Video Tutorial
Video Chapters
Instructions
Ingredient Preparation
Organize your pantry for this quick Indian snack. Start with 250g of salted murmura (puffed rice). If you are using plain murmura, remember to add extra salt later. Ensure you have your besan (gram flour), makhana (fox nuts), peanuts, and fresh curry leaves ready to provide that authentic market-style crunch.
Masala Water Preparation
Create a flavorful base for your dough. Mix 1/2 cup of water with 1/2 tsp turmeric, 1 tsp Kashmiri red chilli powder, 1 tsp salt, and 2 tbsp of oil. This technique ensures the spices are evenly distributed, giving the sev a vibrant color and consistent seasoning.
Dough Preparation
Sift 2 cups of besan to ensure a light and crispy texture. Gradually add your spiced water mixture to the besan. Knead into a soft, smooth doughโavoid making it too hard to ensure the perfect crunch. Coat your hands with a little oil to prevent sticking while shaping.
Sev Machine Setup
Choose your preferred sev attachment from the machineโthe medium-sized hole is ideal for this namkeen. Grease the inside of the sev press with oil to ensure smooth operation. If you do not have a machine, a common kitchen grater can be used as an effective alternative.
Crispy Sev Making
Heat oil in a deep pan. Press the dough through the machine directly into medium-hot oil. Fry on a medium flame until golden and crispy, turning once to ensure even cooking. Drain on paper towels and crush into smaller pieces once cooled.
Final Sev Murmura Namkeen Assembly
In a large skillet, heat 4 tbsp of oil. Roast peanuts, curry leaves, hing, and turmeric until aromatic. Add makhana, murmura, and your prepared crushed sev. Toss everything together until well-coated and crunchy. Allow the namkeen to cool completely before storing in an airtight container for up to one month.
