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+ servings

Murmura nasta | chatpata murmura balls | murmura sooji balls

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 4

Ingredients
 

For murmura balls

  • 2 cup murmura
  • ½ cup semolina - coarse rava
  • ¼ cup curd
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • Salt to taste
  • ¼ tsp baking soda
  • 1 tbsp oil
  • Water for soaking and steaming murmura balls

For tempering

  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • Some curry leaves
  • ½ cup chopped onion
  • 2 chopped green chilli
  • 1 tbsp ginger garlic paste
  • ½ cup chopped tomatoes
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp chaat masala
  • ½ tsp pavbhaji masala
  • 1 tsp lemon juice
  • Some coriander leaves

Instructions

  • In a bowl, add murmura and water. Soak murmura for 5 minutes till it becomes slightly soft.
  • Remove water and crushed soaked murmura with your hand.
  • Then add semolina, curd, green chilli paste, ginger paste, salt to taste, baking soda and oil.
  • Mix everything and knead the dough. Cover and rest it for 15 minutes.
  • Grease your hand, take a little portion from the mixture and roll it into round shape ball.
  • Then grease a plate with oil and place all the balls on it.
  • in a kadai, add 2 cup of water and place a plate of balls into a steamer and steam for 12 minutes on medium-high flame.
  • Then cool down the steam ball slightly.
  • For tempering, in a pan, add oil, mustard seeds, cumin seeds and curry leaves. sauté it.
  • Then add chopped onion, chopped green chilli, and ginger-garlic paste and sauté till onion become slightly soft.
  • Now add chopped tomatoes and salt. sauté till the tomato becomes slightly soft.
  • then lower the flame, and add turmeric powder, red chilli powder, chaat masala, and pav bhaji masala. sauté it.
  • Now add murmura balls and mix well.
  • Switch off the gas. add lemon juice and coriander leaves. mix well.
  • Chatpata murmura balls are ready to serve.

Notes

  • mash soaked murmura slightly, so it will easily combine with mixture.
  • the proportion of curd should be half than sooji.
  • baking soda gives fluffiness to nasta.
  • if the mixture is not bind properly, then add some soaked murmura and bind it.
  • make a small and round shape murmura balls.
  • steam ball on medium to high flame for 12-15 minutes, Do not over steam it otherwise it will become hard.
  • Lastly, murmura nasta tastes great when it is served hot.