Bengali · snack
Jhal Muri (Spicy Bengali Puffed Rice Snack) A crunchy, tangy-spicy street snack from Kolkata built from crisp puffed rice tossed with onion, tomato, cucumber, potato, peanuts and spices, finished with mustard oil and lemon. Mix and eat it right away so the puffed rice stays crisp.
total 18 min
prep 15 min
cook 3 min
servings 4 Keep this recipe Add a copy of Jhal Muri (Spicy Bengali Puffed Rice Snack) to your Saucepan library.
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Back to 4 servings 3 cups puffed rice (murmura or muri), should be crisp 0.5 cup boiled potato, peeled and cut into small cubes, boiled until just firm 0.25 cup red onion, finely chopped 0.25 cup tomato, finely chopped, pulp removed 0.25 cup cucumber, finely chopped 1 green chili, finely chopped, 1 to 2 to taste 0.5 teaspoon ginger, finely minced 0.25 cup roasted peanuts, skinned 2 tablespoons chanachur or sev, plus extra for garnish 2 tablespoons cilantro, finely chopped 1 tablespoon fresh coconut, chopped, optional 0.5 teaspoon roasted cumin powder 0.5 teaspoon coriander powder 0.5 teaspoon red chili powder, adjust to heat 0.25 teaspoon garam masala 0.25 teaspoon black pepper powder 1 teaspoon chaat masala or amchur (dry mango powder) 0.5 teaspoon black salt 0.25 teaspoon salt, or as needed 1 teaspoon mustard oil, use sparingly 1 teaspoon lemon juice, or as needed
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1 Step 1: Boil the potato until just cooked but still firm, then peel and cube it. Finely chop the onion, tomato, cucumber, green chili and coriander, and mince the ginger.2 Step 2: Dry roast the puffed rice in a dry pan over medium-low heat, stirring often, for 2 to 3 minutes until crisp and crunchy. If it is already crisp, roast it only briefly or skip this step.3 Step 3: Remove the pan from the heat and sprinkle in the cumin, coriander, red chili, garam masala, black pepper, chaat masala, black salt and salt, stirring to coat the puffed rice. Let it cool to room temperature.4 Step 4: In a large bowl, combine the cooled puffed rice with the potato, onion, tomato, cucumber, ginger, green chili, peanuts and coconut if using. Toss gently.5 Step 5: Drizzle over the mustard oil and lemon juice, then add the chanachur and coriander. Mix quickly and taste, adjusting salt, lemon or chili as needed.6 Step 6: Serve immediately, garnished with extra chanachur or sev and coriander.getsaucepan.com/r/fdb23012-a0da-55c1-9c4a-1d4b0c2d9622
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