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.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 1 minutes
  • Total time: 16 minutes
  • Yield: 4
  • Category: Snack
  • Cuisine: Bengali

Ingredients

  • 2½ cups puffed rice ((muri, murmura, pori))
  • 1 large potato (boiled (about ½ cup))
  • 1 small onion ((about 1/3 cup chopped finely))
  • 1 medium tomato ((about 1/3 cup chopped finely))
  • ¼ cup cucumber ((chopped finely))
  • 2 green chilies (chopped)
  • 3 tbsp coriander leaves ((chopped finely))
  • ¼ tsp salt ((or black salt, use as needed))
  • ½ tsp red chilli powder ((use as needed))
  • 1 tsp roasted cumin powder ((or jeera powder))
  • ¾ tsp chaat masala ((or muri masala or amchur))
  • ¼ cup roasted peanuts (skinned)
  • ¼ cup Chanachur (or sev or farsan (refer notes))
  • lemon juice (as needed)
  • 1 tbsp mustard oil ((or oil from pickle))

Method

Preparation

  1. 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.
  2. Boil potato until just cooked. Cube them and set aside.
  3. Dry roast peanuts and remove the skin. Set these aside.
  4. Chop tomatoes, onions, green chilies and coriander leaves

How to make Jhal Muri

  1. To a mixing bowl add tomatoes, cucumber, onions, potatoes, coriander leaves and green chilies.
  2. Add salt,red chili powder, cumin powder and chaat masala.
  3. Squeeze the lemon. Give them a good stir.
  4. Add peanuts and puffed rice.
  5. Toss them all. You can add some more puffed rice if the mixture is moist. Then add chanachur or sev.
  6. Serve jhal muri immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.