HOME        |        ABOUT        |        COPYRIGHT        |        CONTACT        |        MY OTHER BLOG        |         EVENTS        

Wednesday, September 18, 2019

Jhal Muri

So far in the series,

First week - Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli
Methi Khakhra
Pressure Cooker Khandvi

Third Week - Snacks
Soy Beans Guggillu / Sundal

While bhelpuri is associated with beaches of Mumbai and churumuri / girmit is famous in Karnataka, the Bengali variant is called jhalmuri. Jhalmuri literally means spicy puffed rice and is a popular street food from Kolkata. It is a light and yummy snack made with puffed rice, chanachur, onions, chilies, a special masala powder, and other ingredients. What keeps this popular Bengali street food apart from the other regional puffed rice snacks across India is the use of mustard oil which lends a piquant flavor and uniqueness to the dish. 

Jhalmuri is a melange of spicy and tangy flavors and the tasty snack makes a great guilt free option to snack on though diabetics must pay attention since the puffed rice shoots up the sugar levels. Jhalmuri though originated in the Bengal region seems to be quite popular in eastern regions of India and Bangladesh as well. This is how I prepare but the recipe can be customized to one's own preferences by adding  / omitting other spices and flavors. Fine sev can be added in lieu of chanachur. Combine all jhalmuri ingredients quickly and serve immediately as soon as it is assembled to maintain the crunchiness of the snack while eating.

4 cups puffed rice
Salt and / or black salt to taste
1/4 tsp. red chili powder or to taste
1/2 tsp. cumin powder or to taste
1/2 tsp. chaat masala or to taste
1/2 cup toasted peanuts
1 big sized potato
1 tomato, seeds removed and chopped
1 big sized onion, peeled and finely chopped
3/4 cup peeled and diced cucumber
1 green chillie, finely chopped
1/4 cup finely minced cilantro
1 tsp. mustard oil
Lemon juice to taste
1/4 cup chanachur / sev
Prep work:
* Peel and chop potatoes. Boil them until fork tender and drain the water used to cook. (I cooked them in a microwave.)
* Chop onions, tomatoes, cucumber, green chillies and cilantro and keep them ready.
* Heat a kadai / wok and add puffed rice. Keep toasting on low - medium flame, until crisp and turn off the stove. It takes just a few minutes to toast them and continuously stir to avoid burning the puffed rice.
* To the toasted puffed rice, add the remaining ingredients except oil and lemon juice and toss the ingredients to combine. 

* Add oil and lemon juice at the end and toss well to combine. Taste and adjust the seasonings if needed. Serve Immediately.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#104.
You are invited to the Inlinkz link party!
Click here to enter