Jhal Muri Recipe
Jhal muri is a quick to make spicy and hot street food snack. It is made with puffed rice grains, chopped tomatoes, onions and a few basic ingredients.
Jhal muri is a quick to make spicy and hot street food snack. It is made with puffed rice grains, chopped tomatoes, onions and a few basic ingredients.
- 2 cups puffed rice ((muri murmura, pori))
- 1 large potato (boiled (about â½ cup))
- 1 small onion ((about 1/3 cup chopped finely))
- 1 medium tomato ((about 1/3 cup chopped finely))
- â¼ cup cucumber ((chopped finely))
- 2 green chilies (chopped)
- 3 tbsp coriander leaves ((chopped finely))
- â¼ tsp salt ((or black salt use as needed))
- â½ tsp red chilli powder ((use as needed))
- 1 tsp roasted cumin powder ((or jeera powder))
- â¾ tsp chaat masala ((or muri masala or amchur))
- â¼ cup roasted peanuts (skinned)
- â¼ cup chanachur or sev or farsan ((refer notes))
- lemon juice ((as needed))
- 1 tbsp mustard oil ((or oil from pickle))
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- To make jhal muri, we need crisp puffed rice. If they are not crisp then you can dry roast them in a pan for few minutes. Set them aside.
- Boil potato until just cooked. Cube them and set aside.
- Dry roast peanuts and remove the skin. Set these aside.
- Chop tomatoes, onions, green chilies and coriander leaves
- To a mixing bowl add tomatoes, cucumber, onions, potatoes, coriander leaves and green chilies.
- Add salt,red chili powder, cumin powder and chaat masala.
- Squeeze the lemon. Give them a good stir.
- Add peanuts and puffed rice.
- Toss them all. You can add some more puffed rice if the mixture is moist. Then add chanachur or sev.
- Serve jhal muri immediately.
Puffed rice must register zero humidity before it meets any liquid component, or the entire mixture collapses into a dense paste. Stale muri requires a dry pan roast over medium heat for precisely three minutes until individual grains snap crisply between your fingers. This moisture control governs the structural integrity of the snack.
Mustard oil provides a sharp, pungent aroma that neutral oils cannot replicate. Raw mustard oil contains allyl isothiocyanate, which delivers a characteristic heat that cuts cleanly through the starchy boiled potatoes and roasted peanuts. Whisking the lemon juice directly into the chopped tomatoes and cucumbers first creates a stable acidic base before the dry grains absorb the dressing.
Crunch texture relies on the inclusion of chanachur or sev alongside skinned peanuts. These fried chickpea noodles absorb oil differently than puffed grain, adding density and varying resistance to each bite. Incorporating them at the final mixing stage prevents premature softening from vegetable juices.
Pairing this spicy puffed rice mixture with hot masala chai balances the sharp mustard pungency and citrus acidity. The contrasting temperature prevents the palate from fatiguing against the chili heat. Consume the portion immediately upon tossing to maintain the distinct textural contrast between crisp grain and tender vegetables.
