Jhaal Muri Recipe | How to make kolkata Jhaal Moodi Masala

Just like bhel is to mumbai, so is jhaal muri to Kolkata.This simple yet delicious snack can be put together in minutes and features typical Bengali ingredients like mustard oil.

Jhal moori / masala muri (or known as Bengali bhel) is a tea time must have dish for all Bengalis.




It’s a spicy combination of muri / moori (puffed rice) mixed with sorser tel (mustard oil, for that authentic pungent taste) with sliced onions, boiled potato slices, chanachur (bhujiya) and of course green chillies (from where it gets the name “jhal” / hot) with varieties of other ingredients as per your taste & availability like thin coconut slices, tomatoes, cucumbers, fried papad…the list is endless and each one unique from one another.



Jhaal muri is a popular street food snack of Kolkata. Jhaal means spices and muri is puffed rice.

A long time ago, I visited Kolkata and I still remember this mouthwatering snack. This puffed rice is tossed with potato, cucumber, tomatoes.  A special blend of spices including tamarind pulp, and mustard oil are also added to jhaal muri. This is a simple yet delicious snack.




Ingredients
4 cups murmura/ muri (puffed rice)
1/4 cup fine sev (bengal gram vermicelli)
1/4 cup peanuts
1 teaspoon oil
1/2 cup potato boiled, peeled and cut into small pieces
1 cup chopped onion
1/2 cup boiled black chana
1/2 cup tomato finely chopped, seeded
1/2 cup cucumber finely chopped
2 tablespoons green chili, finely chopped, adjust to taste
2 tablespoons cilantro finely chopped (hara dhania)
1/4 cup tamarind paste
4 teaspoons mustard oil

Spice Mix
◾4 teaspoons roasted cumin seeds powder
◾1 teaspoon salt
◾1 teaspoon black salt
◾1 teaspoon mango powder (amchoor)
◾1 teaspoon red chili powder
◾1/2 teaspoon garam masala

4 slices of lemon for garnishing




Method:

1.Combine all the dry spices together. Set aside.




2.Heat a 1 teaspoon of oil in a small pan on medium heat, add peanuts and roast stirring continuously till lightly brown. This should take about 2 minutes. Set aside.

3.Dry roast the muri/puffed rice on medium heat for about 3 minutes. Notes: muri should not change color, they should be white but roasting gives freshness and make them crispy. Set aside.

4.Just before ready to serve jhaal muri add the peanuts, sev, tomato, potato, cucumber,onion, green chili, cilantro, tamarind paste, mustard oil and spices. Toss them and serve.

5.You may adjust all the ingredients to your taste. Enjoy!