Take 200 g murmura. Now heat oil and, in a sieve, add the murmura and fry it on medium-high flame till it puffs up and becomes crisp. It takes only 1 minute. Do not brown the murmura. Fry all murmura in the same way.

Now add 1 tsp turmeric powder and salt to taste to the fried murmura. Mix well. Keep it aside.

Then, in a mixer jar, add 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp fennel seeds, ½ tsp turmeric powder, 1 tbsp Kashmiri red chilli powder, salt to taste, ½ tsp black salt, 1 tsp chaat masala, and ¼ tsp citric acid. Grind it. Spice mix is ready; keep it aside.

Now, in a mixer jar, add 3 tbsp sugar and grind it. Powdered sugar is ready; keep it aside.

Then heat oil. Add 2 cups makai poha in batches and fry it till it puffs and doubles in size. Add the fried makai poha to the murmura.

Take ¾ cup or 100 g peanuts and add them to a sieve. Stir continuously till they become golden brown and crispy. Add the fried peanuts to the murmura.

Then take ½ cup or 50 g roasted chana dal and add it to a sieve. Stir continuously till it becomes slightly brown.

Now cut 4–5 spicy green chillies into slices and fry them in a sieve till they become crisp. Keep them aside.

Then fry curry leaves in a sieve till they become crisp. Keep them aside.

Now take a small pan, add 5–6 tbsp oil, and heat it. Add a pinch of hing and 3 tbsp sesame seeds. Sauté them.

Then switch off the gas and add the prepared spice mix to the oil. Mix well.

Add the masala to the murmura, also add 3 tbsp powdered sugar, fried chillies, fried curry leaves, 1 cup salted boondi, and 2 cups besan sev. Mix well till the masala is properly coated on everything.

Murmura chivda is ready. Store it in an airtight container. It stays good for months.