Bengali Recipes
Jhal Muri Recipe
Cook Time | 10 minutes |
Servings |
people
MetricUS Imperial
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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
- 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
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 4 slice lemon for garnishing
Ingredients
Spice Mix
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Instructions
- 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!