Clean the murmura and dry roast in a big pan on low flame for 5 minutes until it is crisp and take it out in a wide bowl
Heat 1 teaspoon oil in a non-stick pan and shallow fry the almonds, cashews and peanuts on a very low flame until golden in colour and crisp.
Now in the same pan crackle mustard seeds, cumin, sesame seeds and fennel seeds.
Add slit green chillies and curry leaves and fry for 10 seconds until they are crisp
Now add the roasted murmure and all dry powdered spices, chaat masala, salt and mix well
Add roasted almonds, cashews and peanuts and stir well upside down for a couple of minutes so that the masala coats well.
Add sugar and mix well
Immediately switch off the flame and let it cool down completely.
Serve the delicious shahi mixture with tea or coffee.
Or you can store in an air-tight container, It stays good for up to a month.
My Tip
Serve the murmure mixture as it is or top it with finely chopped onions and a dash of lemon juice and make bhelpuri and relish.
