Jhal muri/Jhalmuri/Jhal muri masala recipe: An addictive, crunchy street food snack prepared with puffed rice, tomato, onion, and a few common spices. The recipe takes only 15 minutes to make and is loved by both adults and kids alike. Learn to make the best jhal muri recipe with step-by-step photos and tips.
What is Jhal Muri
Jhal muri basically means spicy puffed rice. Jhal in Bengali means spicy and muri for puffed rice. Jhal muri is a very common street food snack in West Bengal, Odisha, and Bangladesh. It is also called Masala muri/Masala mudhi.
You can find many jhal muri vendors (muriwala) in the streets of Calcutta, serving jhal muri in a paper cone or newspaper bag (called thonga in Bengali) topped with sliced coconut.
Jhalmuri is full of flavors and textures. A delicious snack that is completely vegan.
A perfectly made jhal muri should not be soggy or too dry. The right balance of flavor is the key to achieve the best taste.
So without further ado let’s get into the recipe. 🙂
Some similar snacks
Serving Suggestions
Whether you want to serve your guests or feed your kid, this recipe will help you make the best jhal muri at home.
Jhal muri taste good as it is. It could be served as a light snack between meals, an accompaniment to evening tea, or a meal by itself.
Alternatively, it could be paired with some hot crispy baingan pakora or gobi pakora or with mirchi vada.
Ingredients You’ll Need
Below are the ingredients you’ll need to make an authentic jhal muri recipe.
- Puffed rice (Muri, Mudhi, Murmura)
- Veggies: Onion, boiled potato, tomato, cucumber, green chili.
- Herbs: Fresh coriander leaves
- Spices: Roasted cumin seeds powder, red chili powder, black pepper powder, amchur (dry mango) powder, black salt. Alternatively, roasted cumin powder and chaat masala could be used
- Sprouted or boiled chickpeas: Some use it some not. Skip if not available.
- Lime juice: Freshly squeezed
- Oil: Mustard oil from pickle tastes best. But regular mustard oil could be used as well.
- Sev mix: If sev mix is not available, use any sev(bhujia), less spicy mixture/chanachur(A Bengali style farsan), or any crunchie you have.
- Peanuts: Roasted with skin
- Garnish: Fresh thin sliced coconuts
Preparations Step By Step
- Take puffed rice in a clean, dry large bowl. Add potato, onion, tomato, cucumber, green chilies, coriander leaves, sprouted chickpea, peanuts, and sev mix. Toss to mix well.
- Add mustard oil, roasted cumin powder, red chili powder, black pepper powder, black salt, amchur or dry mango powder, lime juice, and toss everything to mix well.
- Serve immediately garnished with thinly sliced coconut.
Tips
- The spice mix could be replaced with roasted cumin powder and chaat masala.
- Oil: Mustard oil from pickle tastes best. But regular mustard oil could be used as well.
- Sev mix: If sev mix is not available, use any sev(bhujia) or less spicy mixture(chanachur). As spicy mixture could be overpowering.
- The extra liquid can make the muri soggy. Hence to avoid that make sure the vegetables don’t contain much liquid. Also, the potato needs to be just cooked but not overcooked.
- Skip oil and sev mix for a lighter oil-free version.
- Add chilies as per your tolerance. Omit green chili and chili powder if serving to kids.
- Jhal muri must be served immediately.
If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.
Jhal Muri Recipe | Jhal Muri Masala Recipe
INGREDIENTS ( 1 CUP = 240 ML )
- 2 cups puffed rice muri or mudhi or murmura
- 1/4 cup boiled, peeled potato diced into small cubes
- 1 tbsp onion finely chopped
- 1 tbsp tomato finely chopped
- 1 tbsp cucumber chopped
- 1 tbsp fresh coriander leaves finely chopped
- 1/4 tsp green chili chopped
- 1 tbsp sprouted chickpeas (optional)
- 2 tbsp roasted peanuts skinned
- 4 tbsp mix sev
- 1 tsp mustard oil regular or taken from a pickle
- 1 tsp fresh lime juice
- Few fresh coconut slices for garnishing
For Masala
- 1/4 tsp freshly roasted cumin powder
- 1/6 tsp red chili powder
- 1/4 tsp black pepper powder
- 1/4 tsp black salt
- 1/4 tsp amchur powder or dry mango powder
INSTRUCTIONS
- Take puffed rice in a large dry bowl. Add potato, onion, tomato, cucumber, green chilies, coriander leaves, sprouted chickpea, peanuts, and sev mix. Toss to mix well.The puffed rice should be crispy. Otherwise dry roast the puffed rice on a pan until crisp and use once cools down.
- Add mustard oil, roasted cumin powder, red chili powder, black pepper powder, black salt, amchur or dry mango powder, lime juice, and toss everything to mix well.You can even increase the quantity of the dry spices used, combine and store them in an airtight jar. Then use when needed.
- You could also add the dry ingredients first and wet ingredients later.
- Serve immediately garnished with sliced coconut.
Notes
- The spice mix could be replaced with roasted cumin powder and chaat masala.
- Oil: Mustard oil from pickle tastes best. But regular mustard oil could be used as well.
- Sev mix: If sev mix is not available, use any sev(bhujia) or less spicy mixture(chanachur). As spicy mixture could be overpowering.
- Extra liquid can make the muri soggy. Hence to avoid that make sure the vegetables don’t contain much liquid. Also, the potato needs to be just cooked but not overcooked.
- Skip oil and sev mix for a lighter oil-free version.
- Adjust chilies as per your tolerance. Omit green chili and chili powder if serving to kids.
- Jhal muri must be served immediately.
Pavani
I am literally drooling over your clicks – this is such an inviting and delicious looking snack. So quick and easy to make too.
Geetanjali
Thanks, Pavani 🙂
Shailender Sharma
Wow is less for such a delectable and yummy jhal muri recipe. Not just the main pictures, but the collage is worth 1000 appreciations. Beautiful.
Geetanjali
Glad you like this! Thank you, Shailender 🙂
Lata Lala
I have heard a lot about Kolkata style jhal moori but never got a chance to taste it. It’s somewhat like our Mumbai ki bhel Puri.
The pics are Fab and recipe sounds so good.
Geetanjali
Thank you, Lata 🙂
Jayashree T.Rao
This masala puffed rice is tasty and each region has its own variation. Though, I have not had this version, love this kind of street food. Looks delicious and definitely addictive.
Geetanjali
I am glad you like this! Thank you 🙂
Jagruti's Cooking Odyssey
I’ve heard about it but never tasted Jhal Muri, must make when my whole family is at home to enjoy it, Lovely share.
Geetanjali
Thank you 🙂
Mayuri Patel
A yummy delicious snack which is not only nutritious but filling too. Love the addition of sprouted chickpeas which is really good.That slice of coconut makes it even more tempting. I’m going to try out this healthy snack and will remember to add mustard oil from a pickle.
Geetanjali
Do try. I am sure you’ll love it. Thank you 🙂
Uma Raghupathi
This is my favorite snack during rainy days. This will keep us entertaining during chai time. looks so yummy!
Geetanjali
Good to hear that 🙂 I do enjoy this as an evening snack. Thanks for stopping by!