Jhal Muri

Step by StepJump to Recipe

If you ever get a chance to visit Kolkata in West Bengal, you just cannot miss trying their version of the bhel puri called the Jhal Muri. It is the quintessential street food popular in this part of the Indian subcontinent. Till then, you can even try this tasty and vegan recipe through this post of mine. This much-loved snack is made with puffed rice (muri in Bengali) and other chaat titbits like onions, tomatoes, boiled potatoes, spice powders and herbs. Read on to know what else makes this street snack crave worthy.

jhal muri served in 2 black rimmed bowls with text layovers.

What is Jhal Muri

When you translate the Bengali name of the dish Jhal Muri, it means ‘spicy’ that refers to ‘jhal’ and ‘puffed rice’ that refers to ‘muri.’ You really can’t imagine the street food of Kolkata without mentioning this uber essential snack.

Though there may be variations that differ from hawker to hawker, the essence is the same. That is, like most street food snacks in other regions of India, the Jhal Muri is also a scrumptious amalgamation of ingredients which are spicy, sweet, sour and tangy. Thus, fitting apt to the word ‘chatpata’ in Hindi.

Most of the states in India have their own version of a puffed rice snack. Just like this Jhal Muri, a classic one from West Bengal, there is Bhel Puri from Maharashtra, Churumuri, masala mandakki or girmit from Karnataka and uggani or borugula upma from Andhra Pradesh.

Apart from these, there are few other chaat snacks that may not have puffed rice, yet are bursting with flavors just like the Jhal Muri. Some of these are the Mumbai special Ragda Pattice and Masala Puri, and the pan-Indian Pani Puri.

Not just Bengal, Jhal Muri is also famous in its different avatars in other Indian states like Odisha and Bihar. This dish also has an international fanbase in countries like Bangladesh, United Kingdom and the United States Of America too.

jhal muri served in a black rimmed bowl.

More on this recipe

Jhal Muri has layers of taste and textures. Green chilies are responsible for the heat and spiciness in the dish. Puffed rice and peanuts add to a nice crunchiness and crispiness. Onions and cucumber also add some crunch. The tangy taste is from tomatoes and lemon juice. The spice powders bring in the aroma and depth.

What makes the Jhal Muri even unique is the use of a special, very typically Bengali ingredient called mustard oil in it. The hints and hits of the mustard oil impart a certain pungency in this particular puffed rice snack. And this definitely takes the simple snack to a whole new level.

Another important aspect of the Jhal Muri is the ‘muri masala’ added in it. In this recipe, I have added a blend of everyday Indian spice powders used in Indian cooking.

Even chana chur (a savory mixture like chivda) is added in this Jhal Muri. Since I didn’t have it, I added sev (fried gram flour vermicelli) which too works super well.

It is best to serve Jhal Muri as soon as you as you mix everything up. Otherwise, the puffed rice grains can become soggy. However, you can even add everything and mix together once the puffed rice is roasted well.

I always dry roast the puffed rice till it becomes crisp and crunchy. If the puffed rice you are using is already crisp, then no need to dry roast it. You can then use it just as it is to make the recipe.  

Step-by-Step Guide

How to make Jhal Muri

Preparation

1. First, finely chop vegetables like onion, tomato, boiled potato, cucumber, ginger and green chilies. You will need ¼ cup finely chopped onions, ¼ cup finely chopped cucumber, ¼ cup finely chopped tomato, ½ cup chopped boiled potatoes, ½ teaspoon finely chopped ginger and 1 to 2 green chilies. You can even mince the onions and ginger. Keep aside.

finely chopped ingredients for jhal muri.

Roasting puffed rice

2. Heat a kadai and keep flame to a low or medium-low. Add 2 cups puffed rice (murmura).

puffed rice added to hot pan.

3. Stirring often, roast till crisp and crunchy.

roasting puffed rice.

4. Stir often and roast for 2 to 3 minutes or more, if required. Check a few puffed rice grains. They should be crunchy and not soft or chewy.

roasting puffed rice.

Making Jhal Muri

5. Switch off the heat and remove the pan from the heat. Add the following spice powders, one by one – ½ teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon black pepper powder (or white pepper powder), ½ teaspoon red chili powder, ¼ teaspoon garam masala powder, 1 teaspoon dried mango powder (amchur powder), ½ teaspoon black salt and ½ teaspoon rock salt or regular salt or as per taste.

The heat from the pan will roast the spice powders and make them aromatic. If the puffed rice you are using is already crisp and crunchy, then just roast it for some seconds or a minute. Remove the pan from heat and then add the spice powders.

spice powders and salt added to roasted puffed rice.

6. Mix puffed rice with the spice powders. Let this puffed rice cool to room temperature, before you begin with the next step.

spice powders mixed well with the puffed rice.

7. Add ¼ cup roasted peanuts.

roasted peanuts added to spiced puffed rice.

8. Next, add the finely chopped onions, tomatoes, potatoes, green chilies and ginger. At this step, you can also add 1 to 2 tablespoons chopped fresh coconut.

finely chopped ingredients added to spiced puffed rice.

9. Quickly, give it a gentle mix.

ingredients mixed well with the puffed rice.

10. Immediately, add 1 teaspoon mustard oil all over.

adding mustard oil to the puffed rice mixture.

11. Next, add 1 teaspoon lemon juice all over.

adding lemon juice to the puffed rice mixture.

12. Mix gently, once again.

ingredients mixed well with the puffed rice mixture.

13. Add some sev. Instead of sev, you can also add chana chur (savory mixture like chiwda).

sev added to jhal muri.

14. Add 2 to 3 tablespoons chopped coriander leaves. Mix quickly. Check taste and add more salt, lemon juice or any of the spice powders, if you want.

chopped coriander leaves added to jhal muri.

15. Serve Jhal Muri immediately.

jhalmuri recipe, jhal muri recipe

Expert Tips

  1. In case the puffed rice you are using is already crunchy and crisp, then no need to dry roast it separately.
  2. You can increase the quantity of green chilies, red chili powder and garam masala powder to make a spicier Jhal Muri.
  3. If you feel like adding onion and ginger to the recipe, go for it. Just mince or finely chop them and then add.
  4. In place of black pepper powder, you can even add white powder and in place of rock salt, you can even add regular salt.  

More Snacks Recipes To Try!

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

jhal muri recipe, kolkata style jhal muri recipe, bengali jhalmuri recipe

Jhal Muri

Jhal muri is a tasty and very popular street food snack from Kolkata. Jhalmuri is made with puffed rice and other tidbits like roasted peanuts, onions, tomatoes, boiled potatoes, spice powders and herbs.
5 from 9 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Cuisine Bengali, Indian Street Food
Course Snacks
Diet Vegan
Difficulty Level Easy
Servings 3
Units

Ingredients

main ingredients for jhal muri

  • 2 cups puffed rice (murmura, muri)
  • ¼ cup finely chopped onions
  • ¼ cup finely chopped cucumber
  • ¼ cup finely chopped tomato
  • ½ cup chopped boiled potatoes or 1 medium potato, boiled
  • 1 to 2 green chilies – finely chopped
  • ½ teaspoon finely chopped or minced ginger
  • ¼ cup roasted peanuts
  • 2 to 3 tablespoons sev or chana chur
  • 1 teaspoon mustard oil
  • 2 to 3 tablespoons chopped coriander leaves
  • 1 teaspoon lemon juice or add as required
  • 1 to 2 tablespoons chopped fresh coconut – optional

spice powders for making jhal muri

  • ½ teaspoon Coriander Powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon black pepper powder or white pepper powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon Garam Masala
  • 1 teaspoon dry mango powder
  • ½ teaspoon black salt
  • ½ teaspoon rock salt (edible and food grade) or regular salt or add as per taste

Instructions
 

preparation for jhal muri

  • First finely chop veggies like onion, tomato, boiled potato, cucumber, ginger and green chilies. You can even mince the onions and ginger. 
  • Keep them aside. 

making jhal muri

  • Heat a kadai and keep flame to a low or medium-low. Add 2 cups of puffed rice (murmura).
  • Stirring often roast for 2 to 3 minutes or more till they become crisp and crunchy.
  • Check a few puffed rice and they should be crunchy and not soft or chewy.
  • Switch off the flame and keep the pan down. One by one add all the spice powders from the above list of “Spice powders“. Also add black salt and rock salt or regular salt as per taste. 
  • The heat from the pan will roast the spice powders and make them aromatic. If the puffed rice you are using are already crisp and crunchy then just roast them for some seconds or a minute. Keep the pan down and then add the spice powders.
  • Mix puffed rice with the spice powders. Let this puffed rice cool at room temperature before you begin with the next step.
  • Add ¼ cup roasted peanuts. 
  • Next add the finely chopped onions, tomatoes, potatoes, green chilies and ginger.
  • Drizzle 1 teaspoon mustard oil all over.
  • Next drizzle 1 teaspoon lemon juice all over.
  • Gently mix again.
  • Add sev. Instead of sev you can also add chana chur (savory mixture like chiwda).
  • Add coriander leaves. Mix quickly. Check taste and add more salt, lemon juice or any of the spice powders if you want.
  • Serve jhal muri straight away.

Notes

  • If the puffed rice you are using are already crisp and crunchy then no need to dry roast them.
  • You can increase the quantity of green chilies, red chili powder and garam masala powder to make a spicier Jhal Muri.
  • If you feel like adding onion and ginger to the recipe, go for it. Just mince or finely chop them and then add.
  • In place of black pepper powder, you can even add white powder and in place of rock salt, you can even add regular salt.

Nutrition Info (Approximate Values)

Nutrition Facts
Jhal Muri
Amount Per Serving
Calories 172 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Sodium 922mg40%
Potassium 291mg8%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
Vitamin A 220IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 5mg25%
Vitamin B6 1mg50%
Vitamin C 9mg11%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 17mg2%
Vitamin B9 (Folate) 32µg8%
Iron 5mg28%
Magnesium 34mg9%
Phosphorus 71mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Jhal Muri recipe from the archives was first published in April 2018. It has been updated and republished in April 2024.

Share This Recipe:

WhatsAppPinShares234

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

More Vegetarian Recipes You'll Love

Comments are closed.

9 Comments

  1. Hey Dassana,
    I’m really a big fan of ur site and run to you for every new dishes I have to try.
    I just wanted to give a suggestion for this jhaal moori recipe. My mom in law mixes moori with mustard oil and mixture in one bowl and in separate bowl she keeps all the other ingredients mixed like potato onion cucumber spices etc.
    When we eat, we mix small portion of potato mixture in moori and eat, in this was moori doesn’t get soft easily.

    1. Thank you Sadqua. That is a good way and method of having muri. Thanks for sharing. I am sure it will help the readers as well. Thanks again.

  2. I made this. It was super tasty.I live in bangalore and here I’m not able to find this north indian street food,thanks to your recipe
    Dassana Amit everyone in my home loved it so much ????5 stars

    1. thank you iksha for the positive comment and review on jhal muri recipe. glad to know. happy cooking.

  3. Loved it, as usual you have another winner. Such a tasy healthy snack. I left out the mustard oil as I did not have any but it still tasted great. What is mustard oil added for? Taste ? Or to bind the spices to the puffed rice or both? Next time planning to add a bit of raw mango to it. Thanks for another great recipe5 stars

    1. thanks anu and welcome. mustard oil is added for taste. but i also believe the street vendors add it to bind the masalas to the puffed rice. yes ofcourse you can add raw mangoes. it will taste too good.

  4. Hey! Thanks for this recipe, I live out of India and its really impossible to find real chaat/jhalmudi where I live, fortun8ly i have all ingredients for this recipe! thanks!

    1. welcome shrishthi. nice to know that you have all the ingredients to make jhal muri at home.