Jhal Muri Recipe | Kolkata Style Jhalmuri Snack

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 Jhalmuri snack is made with puffed rice (muri in Bengali) and other chaat tidbits like onions, tomatoes, boiled potatoes, spice powders and herbs. Read on to know what else makes this street snack crave worthy.

All About 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 essential snack.

Kolkata’s street food scene is rich and flavorful. Along with Jhal Muri, dishes like Kathi Rolls, Ghugni, Aloo Bhaja and other deep-fried fritters are street staples. I’ve shared some of these on the blog. Feel free to check them out for more Kolkata-style flavors.

During one of my early visits to Banaras, I had Jhal Muri for the first time. It was spicy, pungent, and full of flavor, especially from the mustard oil and it instantly stood out.

Later, I got to try it in Kolkata too, where each vendor had their own small twist, but the bold, spicy taste remained the same. That’s when I knew I had to make a version of it at home.

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, slightly pungent and tangy.

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. Jhal Muri is also popular outside India, especially in Bangladesh where it shares cultural roots, and among South Asian communities in the United Kingdom and the United States.

Breaking Down The Ingredients

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 Jhal Muri stand out is the use of mustard oil, which adds a sharp, pungent flavor that’s typical of Bengali-style street food.

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.

Explore more traditional Bengali snacks and street-style favorites that are traditional, festive, and full of flavor.

• Koraishutir Kochuri – Flaky and crisp fried kachoris stuffed with a mildly spiced fresh green peas filling.
• Luchi – Soft, deep-fried puffed bread often served with potato curry or Cholar Dal.
• Aloo Chop – Mashed and spiced potato patties coated in gram flour batter and deep-fried.
• Vegetable Chop – A beetroot-based snack with veggies and groundnuts, coated in breadcrumbs and fried.
• Singara – The Bengali version of samosa with a flaky crust and mildly spiced potato, pea and cauliflower filling.
• Radhaballavi – Stuffed lentil pooris served hot with Alur Dom, often made for special occasions.

How to make Jhal Muri

Preparation

1. First, finely chop vegetables like onion, tomato, boiled potato, cucumber, ginger and green chilies. You will need the following ingredients:

• 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
• 1 to 2 green chilies.

You can even mince the ginger. Set aside.

2. Heat a kadai or frying pan 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.

Make Jhalmuri

5. Switch off the heat and remove the pan from the heat and plate it on the kitchen countertop.

Add the following ground 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 
• ½ teaspoon edible rock salt or pink 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. While serving you can garnish with some more sev and coriander leaves.

Expert Tips

• In case the puffed rice you are using is already crunchy and crisp, then no need to dry roast it separately.
• 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 ginger to the recipe, go for it. Mince ginger and 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.  
• To make it tangier, you can add a dash of tamarind pulp along with lemon juice. Just don’t overdo it to avoid sogginess.
• If you’re packing Jhal Muri for travel or serving later, keep the puffed rice separate and mix just before eating to retain the crunch.

FAQs

Jhal Muri recipe from the archives was first published on April 2018.