Jhal Muri
Jhal Muri is a beloved street snack originating from the city of Kolkata. It is hard to find anyone who is not a big fan of Jhal Muri. Be it children, college students or elderly people, this mean treat has everyone wrapped around its fingers. Jhaal means spices, and muri refers to puffed rice in Bengali. This puffed rice is tossed with exciting ingredients like potatoes (aloo), tomatoes (tamatar) and blended with a special spice mixture, along with mustard oil (sarson ka tel). The spice mixture contains tamarind pulp (imli pani) and black salt (kala namak) and is important to nail for the dish to be a success. It is finally drizzled with a hint of lemon juice (nimboo ka ras), and garnished with fresh coriander leaves (dhaniya). Sev (Bengal gram vermicelli) adds its signature crunch to the dish. Jhal Muri is traditionally served in paper cones known as Thongas. If you are feeling too lazy to cook, this is the recipe for you. It does not require any kind of cooking and can be prepared within minutes. What’s more, it is everything a snack should be- light and incredibly delicious. Jhal Muri makes for a wonderful party treat, and is the best comfort food you could ever ask for on a rainy day.
You may also like the recipes of popular Indian snacks Chura Matar, Aalo Bhajia, Nimki
How to make Jhal Muri
Ingredient |
|
| Puffed rice (murmura) | 6 cups |
| Sev (bengal gram vermicelli) | ¾ cup |
| Peanuts (moongphali) | ½ cup |
| Mustard oil (sarso tel) | 2 table spoons |
| Boiled potatoes (ubla aalo) | 1 medium |
| Tomato (tamater) finely chopped, | 2 table spoons |
| Onion (payaz), finely chopped | 2 table spoons |
| Green chilli (hari mirch), finely chopped, | to taste |
| Coriander leaves, finely chopped (hara dhania) | 4-5 table spoons |
| Tamarind paste (imli pani) | 2 table spoons |
| Black salt (kala namak) | to taste |
| Salt (namak) | to taste |
| Roasted Cumin (bhuna jeera) | 1 tea spoons |
| Red chilli powder (lal mirch) | ½ tea spoon |
| Lemon juice (nimboo ka ras) | 2 table spoons |
Method
- 1. Peel and cut boil potatoes into small pieces
- 2. Lightly roast peanuts in a pan and set aside.
- 3. Take the chopped onion, tomato, potatoes, and green chillies in a big bowl.
- 4. Add tamarind paste, salt, black salt and roasted cumin and mix everything.
- 5. Now add puffed rice, peanuts and sev and mix again.
- 6. Then add coriander leaves and lemon juice mix and serve immediately.
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