Puffed Rice Snack /मुरमुरे की नमकीन ( Murmure ki namkin/ लैय्या की नमकीन )

  

Irresistible Chatar Patar

During festival season when lots of sweets are made and most of them fried then lots of oil is left in the wok even after emptying it in a bottle the wall and bottom of wok is full of oil. So I used to make use of that oil and make murmure ki namkin in it. The end result no wastage of oil, tasty least oily low calorie namkin and happy children as they could take bowlful with out me cribbing.This namkin is quiet popular in Maharashtra, India.It goes very well with evening tea. Very good as one of the snacks with hard drinks also. I call it chatar- patar as it is salty, spicy with a hint of sweet and is flavored with kadi patta, coconut and ground nuts.

Preparation Time : 10min.

Cooking Time : 30min.

Servings: Makes 500 gm. Chatar- Patar

Ingredients Required for Making Chatar-Patar :

• 200 gm. Murmure(it is also known as Laiya)

• 100 gm. Dry Coconut

• 100 gm. Ground nut

• 100 gm. Roasted Black gram.

• 1 tea spoon Turmeric powder

• 1 Tea spoon Mustard seeds

• Salt to taste

• 2-3 Tea spoon Sugar

• 2-3 Tea spoon Red chili powder

• 2-3 Tea spoon Amchur( dry mango powder)

• 4-5 Green chilies

• 10-15 Kadi Patta( curry leaves)

• 20 ml. Cooking oil

Direction for Making Chatar-Patar:

• Cut the coconuts to small thin flakes and keep aside.

• Take roasted black gram and remove all hard ones and the covering from them till only yellow roasted black gram are left.

• In a thick bottom big wok take 20ml. of cooking oil.

• Keep the wok on high flame.

• When the oil is hot fry ground nuts in it till they are light brown in color.

Fried Ground nut ready to be removed from the wok

• Fry the flakes of coconut till light pinkish brown.

Dry Coconut flakes being fried

Coconut Flakes fried to pinkish brown color

• To the remaining hot oil add mustard seeds and let them splutter.

• Add green chilies and kadi patta and cook till they change the color and become crisp.

Mustard seeds, Curry leaves and green chilies being fried

Curry leaves and green chilies fried to crispness for rest of the ingredients to be added

• Add Turmeric powder and cook for 10 sec.

• Add murmure (laiya) and mix nicely the whole mixture.

• Mix continuously and cook for 2-3 min.

• Add fried groundnuts, fried coconut flakes and cleaned roasted black gram.

Fried Coconut flakes,cleaned roasted black gram and ground nuts added to the mixture

• Mix thoroughly while the wok is on gas.

• Add to the murmure mixture

• Salt

• Sugar

• Red chili powder

• Amchur

Salt, Sugar,Red chili powder and Amchur added to the mixture

•   And cook for 3-4 min with regular, thorough mixing.

• Crisp Chatar-Patar is ready.

• Remove the wok from gas and keep on mixing for a min. or two while the namkin is getting cooled.

• Let the namkin cool completely.

Ready Chatar Patar being cooled before keeping it the container

• Store it in a clean dry air tight container.

• Enjoy with tea, cold drink or hard liquor or simply munch it whenever you feel like 

Chatar Patar

Tips:

• Coconut and ground nuts should be fried a shade less than required as the heat and oil in it will cook it further to darker shade.

• Keep on stirring the mixture in the whole process of making the namkin nicely else the one nearer to the bottom will get burnt.

• Cut green chilies fine.

• You can purchase cleaned roasted black gram from market to save the hassle of cleaning.

Suggested Variation:

• Raisins Almonds, Cashew nut can be added but they will also add calorific value along with increased nutrition.

• Poha( pounded, roasted rice) can be taken instead of murmure (laiya).

• Sugar can be powdered before adding.

• Washed and finely cut leaves of coriander can be added instead of kadi patta to change the flavor.