Jhal Muri

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.

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.

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.  

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.

Roasting puffed rice

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

3. Stirring often, roast till crisp and crunchy.

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.

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.

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

7. Add ¼ cup roasted peanuts.

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.

9. Quickly, give it a gentle mix.

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

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

12. Mix gently, once again.

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

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.

15. Serve Jhal Muri immediately.

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!

Indian Street Food Recipes

Aloo Chaat Recipe (Street Style)

Indian Street Food Recipes

Dahi Puri Recipe (Street Style)

Snacks Recipes

Samosa Recipe (With Potato & Green Peas)

Indian Street Food Recipes

Masala Pav

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