Jhal Muri
The Quirky Foodster Team
Ingredients
- Puffed rice (muri) — 4 cups
- Small onion, finely chopped — 1
- Tomato, finely chopped — 1
- Green chilli, finely chopped — 1
- Roasted peanuts — 2 tbsp
- Boiled chickpeas — 2 tbsp
- Fried lentils (bombay mix or similar), optional — 1 tbsp
- Fresh coriander, chopped — 2 tbsp
- Mustard oil — 1 tbsp
- Roasted cumin powder — 1/2 tsp
- Black salt — 1/2 tsp
- Red chilli powder — 1/2 tsp
- Lime juice — 1 tsp
- Salt, — to taste
Method
- Place the puffed rice in a large mixing bowl.
- Add the onion, tomato, green chilli, roasted peanuts, chickpeas and fried lentils.
- Drizzle over the mustard oil and lime juice.
- Sprinkle in the roasted cumin powder, black salt, chilli powder and salt to taste.
- Toss everything together vigorously for about a minute so the puffed rice absorbs the seasoning evenly without going soggy.
- Stir through the fresh coriander and serve immediately in paper cones or bowls.
Introduction: Jhal muri is a spiced puffed rice snack mixed with mustard oil, chopped vegetables and crunchy fried lentils, sold by street vendors who toss the ingredients together dramatically in a large bowl before scooping it into paper cones.
Cultural Background: Jhal muri is a spiced puffed rice snack mixed with mustard oil, chopped vegetables and crunchy fried lentils, sold by street vendors who toss the ingredients together dramatically in a large bowl before scooping it into paper cones. It is one of the quickest and most affordable snacks found across Bangladesh.
Tips: Assemble jhal muri just before eating; puffed rice softens quickly once mixed with the oil and juice.
Variations: Add diced cucumber or grated raw mango for extra crunch and tang.
Vegetarian/Vegan: Naturally vegan as written.
Storage: Not suitable for storage; best consumed immediately after mixing.
Reheating: Not applicable; this is a cold, no-cook snack.
Nutrition: Per serving (approx.): 180 kcal, 5 g protein, 6 g fat, 27 g carbohydrates, 3 g fibre
FAQs:
Q: – Can I make this less spicy?
A: Yes, simply reduce or omit the green chilli and chilli powder.
Q: – What can I use instead of mustard oil?
A: Vegetable oil works as a substitute, though it lacks the pungent depth of mustard oil.
- Puffed rice (muri) — 4 cups
- Small onion, finely chopped — 1
- Tomato, finely chopped — 1
- Green chilli, finely chopped — 1
- Roasted peanuts — 2 tbsp
- Boiled chickpeas — 2 tbsp
- Fried lentils (bombay mix or similar), optional — 1 tbsp
- Fresh coriander, chopped — 2 tbsp
- Mustard oil — 1 tbsp
- Roasted cumin powder — 1/2 tsp
- Black salt — 1/2 tsp
- Red chilli powder — 1/2 tsp
- Lime juice — 1 tsp
- Salt, — to taste
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