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–+ servings

Murmura nashta recipe | murmura fingers recipe | aloo puffed rice sticks

Author Nehas Cook Book
1 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Snack
Cuisine Indian
Servings 3 servings

Ingredients
 

  • 2 cup murmura - puffed rice
  • 1 cup boiled and mashed potatoes
  • ½ cup gram flour
  • ¼ cup curd
  • 1 tsp ginger-garlic paste
  • 2 green chilli paste
  • ¼ cup chopped onion
  • ¼ cup grated carrot
  • 2 tbsp chopped coriander leaves
  • 2 tbsp white sesame seeds
  • 3 tbsp slightly crushed peanuts
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp garam masala
  • ½ tsp amchur - dry mango powder
  • Salt to taste
  • Oil for frying
  • Some chaat masala

Instructions

  • Wash 2 cup murmura with some water.
  • Take washed murmura into mixing bowl. Add curd into murmura and mix well.
  • Cover and rest mixture for 15-20 minutes, so murmura absorbs curd easily.
  • Then add boiled potatoes, gram flour (besan), ginger-garlic paste, green chilli paste, chopped onion, grated carrot, coriander leaves, white sesame seeds, crushed peanuts, turmeric powder, red chilli powder, garam masala, amchur powder and salt.
  • Combine well making sure dough is formed.
  • Prepare a thin and long finger (sticks) greasing hand with oil.
  • Make all fingers in the same way and refrigerate it for 15-20 minutes before frying.
  • Now deep fry finger (sticks) into hot oil.
  • Fry on medium flame, flipping occasionally till it turns golden brown and crispy.
  • Drain out murmura finger into wire rack and sprinkle some chaat masala on it.
  • Serve murmura fingers with tomato sauce.

Notes

  • Soaked murmura with curd, so it will easily combine with the mixture.
  • Boiled potatoes and gram flour help to bind murmura sticks.
  • Crushed peanuts and sesame seeds give a nutty flavor to nashta.
  • Refrigerate murmura sticks for 15-20 minutes, so they will retain their shape while frying.
  • Fry murmura sticks on medium flame.