Jhal Muri

Jhal Muri is not just a snack; it’s an emotion for anyone who has walked the streets of Bengal. Made with puffed rice and some flavorful ingredients, it’s quick, easy, and perfect for tea-time munching.

Jhal Muri

The Bengali word Jhal means “Spicy,” and Muri means “Puffed Rice.” Jhal Muri, originally from Kolkata, is equally beloved in the neighbouring states of Bengal and Odisha, as well as in Bangladesh.

Ingredients for Jhal Muri

• P Mark Mustard Oil – 2 tbsp

• Puffed rice (murmura) – 2 cups

• Onion – 1 small (finely chopped)

• Tomato – 1 small (finely chopped)

• Boiled potato – 1 small (peeled and diced)

• Roasted peanuts – 2 tbsp

• Cucumber – 1 small (finely chopped)

• Green chillies – 2-3 (finely chopped)

• Coriander leaves – 2 tbsp (finely chopped)

• Black salt – ½ tsp

• Chaat masala – ½ tsp

• Red chilli powder – ¼ tsp

• Lemon juice – 1 tbsp

• Sev or bhujiya – 2 tbsp (optional, for garnish)
  

Method for Jhal Muri

1. In a large mixing bowl, combine puffed rice, boiled potato cubes, roasted peanuts, chopped onion, tomato, and cucumber.

2. Sprinkle black salt, chaat masala, and red chilli powder over the mixture.

3. Add P Mark Mustard Oil and mix gently to evenly coat all ingredients.

4. Toss in the chopped green chillies and coriander leaves.

5. Squeeze fresh lemon juice over the mixture and give it a final toss.

6. Top with sev or bhujiya for extra crunch.

7. Your Jhal Muri is ready!
   

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