A Recipe for Jhal Muri, a Spicy Puffed Rice Salad

Jhal Muri
Vitamin / Pixabay
  • 50 mins
  • Prep: 25 mins,
  • Cook: 25 mins
  • Yield: One bowl (4-6 servings)
Ratings (5)

There are numerous recipes for jhal muri, which is also known as jhaal muri or jhalmuri. Jhal refers to being very spicy, while muri refers to the puffed rice. It is a delicious Bengali (east Indian) snack. This recipe is easy to throw together in just a few minutes and makes a terrific light lunch or evening snack. This savory puffed rice recipe can serve two people, and is often made with different spices, depending on the recipe.

Jhal muri is sometimes prepared as a soup with tomato, pudina or cucumber. It is also sometimes served in a bowl or a thonga (a paper cone). Other recipes can include peanut, coconut, potatoes, green chilies, mustard oil, lemon, coriander leaves or a sprinkle of sev (a fried semolina). Other mixes include garam masala, bay leaf and amchoor (a dried mango powder). Sometimes, spices are ground together and then sprinkled on the rice.

Jhal muri is often served as a street food in Kolkata. If it takes too much time to make, it can get too soggy -- you've got to have the crunch.

What You'll Need

  • 2 cups of Muri (Murmura/puffed rice; available at most Indian groceries and also used to make Bhelpuri)
  • 4 tablespoons Chana Chur (also available at Indian grocery stores)
  • 4 tablespoons Sev (Bengal gram vermicelli) also available at Indian grocery stores
  • 3 tablespoons raw peanuts (roast or shallow-fry and drain on paper towels)
  • 2 tablespoons coconut (fresh and thinly sliced)
  • 1 green chili (very finely chopped)
  • small onion (finely chopped)
  • 1/2 teaspoon mustard oil
  • 1/2 teaspoon oil (from your favorite pickle)

How to Make It

  1. Add all of the ingredients into a bowl. Mix them together and stir well.
  2. Season the mixture with salt to taste.
  3. Serve the jhal muri immediately in bowls so it does not get soggy.

When making it at home, some people toast the puffed rice prior to assembling it, but if you store the puffed rice fresh (use a dry, air-tight container for it) you will not need to roast it again.  For those who do roast it, don't keep it in the heat too long.

 

Here are a few tips for jhal muri made just the way you want it. For extra crunchy jhal muri, don't add tomatoes. You can also make it a low-carb meal or snack by getting it made without potatoes. Want more flavor? Add black chanacan or ask for onions if you want more pungency. Some places add juice from tamarind pulp to it, but if you ask for yours without the juice it can come out less tangy.