Jhal Muri Recipe (Kolkata Style)

5 from 8 votes

Jhal Muri is a tasty and popular street food snack from Kolkata. It is made with puffed rice, roasted peanuts, onions, tomatoes, boiled potatoes, spice powders, and fresh herbs. Mustard oil adds a bold, pungent kick. This crunchy and chatpata Jhalmuri recipe is quick to make and best served fresh.

Prep Time10

Cook Time5

Total Time15

Course: Snacks

Cuisine: Bengali, Indian Street Food

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 172kcal

Author: Dassana Amit

Ingredients

Main ingredients

2 cups puffed rice (murmura, muri)
¼ cup onions - finely chopped
¼ cup cucumber - finely chopped
¼ cup tomato - finely chopped
½ cup boiled potatoes - chopped 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 - chopped
2 to 3 tablespoons coriander leaves - chopped
1 teaspoon lemon juice or add as required
1 to 2 tablespoons coconut - fresh, chopped - optional

Spice powders

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 pink salt or regular salt, add as per taste

US Customary - Metric

Instructions

Preparation

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 on the countertop 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 the roasted peanuts.
Next add the finely chopped onions, tomatoes, potatoes, green chilies and ginger.
Drizzle mustard oil all over.
Next drizzle 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 there is no need to dry roast them.
You can increase the quantity of green chilies, red chili powder and garam masala powder or muri masala for a spicy taste.
If you like ginger, you can add it. Simply mince and then add.
In place of black pepper powder, you can even add white pepper powder and in place of edible rock salt, you can even add pink salt or regular salt.
Add the ingredients and mix quickly, so that the puffed rice does not become soggy and loose its crispy texture.
Jhalmuri has to be served straightaway. Resting it even for a few minutes, will make the puffed rice soggy and soft.

Nutrition