Make Jhal Muri – A quick, super flavorful low-calorie snack using this simple step-wise picture recipe.
Jhalmuri or Jhalmudi is a popular Indian street food predominantly originating from Bengal/Kolkatta region. It is made using puffed rice as the base and is quite famous all over India. Jhal Muri is a variation to Bhelpuri or Masala Pori, other popular puffed rice based chaat recipes. My first trial of this most amazing dish was at a newly opened chaat joint in our area a few years ago. Not really sure what to expect, I ordered Jhaal Muri instead of my usual Bhel Puri. The first thing that hit was the strong mustard oil flavor. Mustard oil has a pungent smell and it is definitely an acquired taste. While I fell in love with it instantly, the husband took his sweet time to enjoy this comfortably.
It has been on my mind to make Jhalmuri at for quite sometime now. You want to know what pushed me to? I had been craving for this quite badly and looked forward to a trip to the other side of town, just so that I could taste Jhal Muri in that chaat joint again, only to be sorely disappointed. They had spiked all the masala powders, added way too may green chillies and at the end, my tongue had gone numb. I decided enough is enough, made a batch of green chutney and prepared rest of the tidbits to prepare Jhalmudi as I liked at home. It is really simple to put it together and tastes quite delicious too!
How to make Jhal Muri | Jhalmuri Masala | Jhalmudi –
Detailed step-wise picture recipe of making Jhal Muri | Jhalmuri Masala | Jhalmudi –
1. First, prepare the green chutney following this recipe.
2. Meanwhile, bring 1 tsp Mustard Oil to smoking point. Add peanuts and roast them until golden brown. Remove them onto a plate.
3. Prepare rest of the main ingredients and have them assembled.
4. In a wide bowl, add puffed rice and all the spice powders. Mix well.
5. When ready to serve, add finely chopped onions, tomatoes, green chillies, coriander leaves and chopped boiled potatoes along with 1 tbsp of green chutney. Add half of roasted peanuts too.
6. Mix everything well using a large spoon and finally add rest of the mustard oil.
7. Now add fine sev on top.
8. Mix everything well and then sprinkle lemon juice all over the top. Give it a final mix.
9. Serve immediately with extra topping of fine sev.
- This needs to be served immediately or else the puffed rice becomes soggy.
- Green Chutney recipe can be found here.
- Mustard oil should always be brought to smoking point or consumed raw.
- You can also add finely chopped cucumber and grated carrot to the mix.
- Adjust spices as per spiciness preferred.
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