Salted Puffed Rice

Salted Puffed Rice

Puffed rice is a type of puffed grain from the Indian subcontinent, made from rice, commonly used in breakfast cereal or snack foods, and served as a popular street food in India, Bangladesh and Nepal. It is usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.

A traditional puffed rice called muri is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn. The processing involved makes rice less perishable.

Salted Puffed Rice also known as Murmure Namkeen, is an extremely crisp and delicious, healthy and easy to make snack recipe. It's very light snack and you don't need special ingredients for this. It is a snack/namkeen that is loved by everyone, all age groups enjoy it.

It is an extremely crisp and delicious, healthy snack recipe that you can make at home in no time. Murmura Namkeen, surely requires less oil. Although it's a good tea time snack but you can have it anytime with or without tea.

When I was in Pune, my roommate used to brought salted puffed rice snacks from her home, her mother used to make at home and there I tried for the very first time. She shared her mother's recipe with me and I stared making this at home.

My whole family likes it and my sister just loved it, whenever we met I used to make this for her and we enjoyed it together.

It's an all time favourite evening snack, quite popular India.

  Recipe Servings: 4
  Cooking time: 15 Minutes


  • Puffed Rice - 4 cups
  • Curry Leaves (dry or fresh)- 8-10
  • Peanuts - 1/2 cup
  • Garlic (cut lengthwise) - 4-5 cloves
  • Turmeric Powder - 1/2 tsp
  • Onions (finely sliced) - 2 medium
  • Green Chillies (finely chopped) - 2
  • Oil - 1 tbsp
  • Salt - to taste


  • Heat oil in a heavy bottom pan or a kadai. I usually used a non-stick pan for it.

  • Add peanuts into it. Fry peanuts on a low flame until they are roasted nicely but not burnt. Stir in between.

  • Now add finely chopped green chillies, curry leaves and garlic. Stir occasionally and cook till garlic turns golden brown. You may use either fresh or dry curry leaves, whichever available.

  • Then add finely sliced onions and mix well. Cook till they get golden brown. There should not be any moisture left behind in the onions.

  • Then add turmeric powder and salt to taste and mix well.

  • Add puffed rice and mix well again. Turn the flame to low.

  • Keep on stirring for every 1 minute until everything roasted well and puffed rice gets crisp and crunchy.

  • Switch off the flame and let it cool completely. Keep in mind not to cover the container with lid otherwise they will lost their crunchiness.

  • Once it completely gets cool, serve it with tea and enjoy as and when craved for.

  • You may store it in a clean air tight container for up to 1 week.