Jhal Muri

Jhal muri is a spicy mixture of puffed rice, onion, green chilies, peanuts, mustard oil and a other few spices. A healthy, gluten free light meal and a snack is popular street food from Kolkata.

Course Snack

Cuisine Indian Cuisine

Prep Time 30

Cook Time 0

Servings

Calories 520kcal

Author Usha Rao

Equipment

1 Knife & Cutting Board
1 Pressure Cooker
1 Microwave safe bowl
1 Microwave safe plate
1 Mixing bowl & spoon

Ingredients

Bhaja Masala

1 tablespoon Cumin Seeds
1 tablespoons Fennel Seeds
1 teaspoon Coriander Powder or 1 ½ teaspoon
2 Green Cardamom
2 small - medium sized Red Chilies

Spices

1 teaspoon Bhaja Masla
¼ teaspoon Black Salt
¼ teaspoon Salt

Fresh & Cooked Ingredients

¼ cup cooked Kala Chana ~ Brown Chickpeas
1 small Potato, chopped and cooked optional
1 small Green Chili, chopped 1 teaspoon when chopped
¼ cup chopped Red Onion
¼ cup Mini Cucumber, peeled & chopped about ½ mini cucumber
½ small Tomato or 4-6 Grape Tomatoes, seeded and chopped
¼ cup chopped Cilantro

Dry Ingredients

2 cups Puffed Rice
¼ cup Roasted Peanuts
2 tablespoon Fried Gram ~ Dalia ~ Putnalu optional
2 tablespoon chopped Coconut I used dry coconut
¼ cup Sev

Wet Ingredients

1 tablespoon Lime Juice
2 - 3 teaspoon Mustard Oil

Instructions

Bhaja Masala

Roast all the spices listed under bhaja masala on low flame for 4-8 minutes. Once the spices change color, transfer to a plate and let cool.
Grind the spices to a powder and store in an airtight container. Yields about 3-4 teaspoons and you will need only 1 teaspoon for this recipe.

Fresh & Cooked Ingredients

Soak kala chana overnight and pressure cook until soft and firm. I do 5 whistles on stovetop pressure cooker, 5 minutes manual in Instant Pot and 6 minutes for pot in pot method in Instant Pot.
If using potato, boil and cut into small pieces. OR peel, cut into small pieces and microwave for 2 minutes. Potato cubes should be smaller than what you see in the ingredients shot.
Cut tomatoes into half, remove and discard the pulp and then chop the tomatoes. To avoid soggy muri, remove the pulp from the tomatoes.
Chop rest of the veggies and keep them ready.

Spice Blend

In a bowl mix together all the dry spices and keep aside.

Dry Ingredients

Take murmura in a microwave safe bowl and microwave for 1 minute. Or fry it on stovetop on low flame for 3-5 minutes until murmura is crispy. If murmura is already crisp, skip this step.
Roast peanuts on stovetop or spread on a wide plate and microwave for 2 minutes, shaking in between.
In a wide bowl, take roasted peanuts, fried gram, sev, dry coconut and puffed rice.
Mix everything together and keep it aside until ready to serve. If using fresh coconut, add it along with fresh ingredients.

Assemble

When ready to serve, add fresh & cooked ingredients to dry ingredients and toss.
Add spices, lime juice, oil and and toss until well mixed.
Serve immediately.

Notes

Substitute for bhaja masala is a blend of chaat masala, roasted cumin powder and chili powder.
Replace cooked black chana with sprouted black chana. Cooked yellow peas (vatna) is a good addition to masala muri.
Substitute plain sev with bhujia or a mixture of sev. I even use crushed pita chips when I do not have any sev or bhujia at home.
Recipe below is a mild version of jhal muri. For more heat, add some chili powder or coarsely ground green chili paste.
Skip potato for a low calorie snack.
Prep Time - Prep time mentioned in the recipe card is considering the cooking time to pressure cook black chana. That is the only time consuming prep work. Rest all takes 10 - 15 minutes, max.
Nutrition - values listed are approximate.

Nutrition