Jhal muri: An addictive, crunchy street food snack in prepared with puffed rice, tomato, onion, a few common spices, & herbs.
Keyword Jhal muri masala recipe, Jhal muri recipe
INGREDIENTS ( 1 CUP = 250 ML )
2cupspuffed ricemuri or mudhi or murmura
1/4cupboiled, peeled potatodiced into small cubes
1tbspfresh coriander leavesfinely chopped
1tspmustard oilregular or taken from a pickle
1tspfresh lime juice
Few fresh coconut slices for garnishing
1/4tspfreshly roasted cumin powder
1/6tspred chili powder
1/4tspblack pepper powder
1/4tspamchur powder or dry mango powder
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.
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.