Mamta's Kitchen

Masala Murmurae Spiced Puffed Rice

Murmure Masaledar (Muri)

Mamta Gupta

Murmurae or murmurae are very popular in India. They are considered a poor man's snack. Spiced up, they are sold in paper cones on the street. We used to have them for snack quite often as kids. They can be eaten on their own, mixed with roasted Kala Chana or black chickpeas, "chana jore garam", added to spicy chickpeas/yellow peas/Ghugni or made into a lot of sweet or savoury snack. This is a simple recipe, but you can spice them up if you like. When mixed with roasted and spiced kala-chana, they are often sold wrapped in paper cones, a well known street food of India, Chana Jore Garam.


  • 200 gm. packet or 3-4 cups of Indian puffed rice (murmurae)

  • 1 tbsp. cooking oil

  • 1 tsp. mustard seed, optional

  • 10-12 curry leaves, if you have them

  • 1/2 tsp. turmeric powder

  • 1/4 to 1/2 tsp. chilli powder, adjust to taste or omit

  • 2 tsp. salt, adjust to taste


  1. Heat oil in a large pan or wok.

  2. Add mustard seeds and curry leaves.

  3. When the seeds crackle, turn heat down and add turmeric, chilli and salt.

  4. Stir for a couple of seconds and then add murmure/puffed rice.

  5. Stir them frequently, using a wide spatula. Gradually all grains of murmure/puffed rice will be coated in yellow of turmeric, as well as chilli and salt. They will feel quite warm to touch.

  6. Turn the heat off before they begin to turn brown/burn.

  7. Turn out into a large, cold metal bowl or on a newspaper spread out on a table top, otherwise they will continue to cook and may burn at the bottom of the pan.

  8. Cool completely, store in an airtight container, jars or packets.

  9. Serve as an snack. They are good to take care of hunger pangs between meals.


  • To make them spicier, you can add 3-4 red chillies when you add mustard seeds and curry leaves.

  • You can also add roasted, whole peanuts in their skin.

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