Jhaal Muri – Kolkata Puffed Rice Snack

Jhaal Muri - Kolkata Puffed Rice Snack

Jhaal Muri - Kolkata Puffed Rice Snack

Jhaal muri is a popular street food snack of Kolkata. Jhaal means spices and muri is puffed rice. A long time ago, I visited my uncle in Kolkata and I still remember this mouthwatering snack. This puffed rice is tossed with potato, cucumber, tomatoes.  A special blend of spices including tamarind pulp, and mustard oil are also added to jhaal muri. This is a simple yet delicious snack.
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Course Chaat
Cuisine Indian
Servings 4 people

Ingredients
  

  • 4 cups murmura/ muri (puffed rice)
  • 1/4 cup fine sev (bengal gram vermicelli)
  • 1/4 cup peanuts
  • 1 teaspoon oil
  • 1/2 cup potato boiled, peeled and cut into small pieces
  • 1/2 cup tomato finely chopped, seeded
  • 1/2 cup cucumber finely chopped
  • 2 tablespoons green chili, finely chopped, adjust to taste
  • 2 tablespoons cilantro finely chopped (hara dhania)
  • 1/4 cup tamarind paste
  • 4 teaspoons mustard oil

Spice Mix

  • 4 teaspoons roasted cumin seeds powder
  • 1 teaspoon salt
  • 1 teaspoon black salt
  • 1 teaspoon mango powder (amchoor)
  • 1 teaspoon red chili powder
  • 1/2 teaspoon garam masala

4 slices of lemon for garnishing

Instructions
 

How to make Bengali Jhaal Muri

  • Combine all the dry spices together. Set aside.
  • Heat a 1 teaspoon of oil in a small pan on medium heat, add peanuts and roast stirring continuously till lightly brown. This should take about 2 minutes. Set aside.
  • Dry roast the muri/puffed rice on medium heat for about 3 minutes. Notes: muri should not change color, they should be white but roasting gives freshness and make them crispy. Set aside.
  • Just before ready to serve jhaal muri add the peanuts, sev, tomato, potato, cucumber, green chili, cilantro, tamarind paste, mustard oil and spices. Toss them and serve.
  • You may adjust all the ingredients to your taste. Enjoy!
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14 thoughts on “Jhaal Muri – Kolkata Puffed Rice Snack

  1. I made it and it would have been perfect if I hadn’t used tamarind concentrate. I put in a couple heaping teaspoons of that and it was too sour. Next time I’ll just use a tiny bit or leave it out. Thank you for the delicious recipe. It was exactly what I was seeking.

  2. Manjulaji,

    This is a wonderful recipe and authentically delicious on its own.

    But I am from Kolkata and I can confirm this is not how kolkata jhal muri is made.
    You dont put garam masala or tamarind pulp in jhal muri. also two main ingredients are missing -boiled black chana and pickle masala (any of your choice like mango, lime etc).

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