Jhal muri

JHAL MURI

INGREDIENTS

• Puffed rice – 3 or 4 cup [ should be crispy ]
• Finely chopped onions – ½ cup
• Finely dices cucumbers – ½ cup
• Finely chopped tomatoes – ¼ cup [ deseeded – remove the pulpy part ]
• Diced boiled potatoes – ¼ cup
• Grated ginger – 1/2 tsp
• Roasted peanuts – ¼ cup
• Masala dal chana – ¼ cup
• Lemon juice – 1 tsp
• Mustard oil – 1 or 1 ½ tsp
• Chaat masala – 1 tsp
• Roasted jeera pwdr – 1 or 1 ½ tsp
• Chilli pwdr – as required
• Salt / black salt to taste [ be careful as we are adding chaat masala which has salt ]
• Finely minced green chillies – 1 or 2 [ remove the seeds]
• Finely chopped coriander leaves – 3 tbsp or s required
• Fine nylon sev – ½ cup

PREPARATION

Dry roast the puffed rice / murmura till crisp .[ colour should not change ]

METHOD

Take the murmura in a big mixing bowl.

Add all the ingredients one by one .

Mix well .

Garnish with coriander leaves + sev .

Serve immediately else it becomes soggy .

NOTES

1. For variation u can also add I tsp of oil from any pickle .
2. It is less of puffed rice and more of other ingredients .
3. Adjust the quantity of ingredients according to your taste and likes.
4. In Bengal they add tamarind pulp .I feel it gives a very sour taste which kids don’t like – so quit it .If adding tamarind pulp then reduce lemon juice .Instead of tamarind pulp we can try adding sweet tamarind bhelpuri chutney.
5. You can add finely chopped raw mango .
6. You can also add Bombay mix chivda.
7. Give it a rich taste by adding dry fruits to make it shahi.
8. You can add boiled black chana .
9. You can add sprouts .
10. You can granish with freshly grated coconut.
11. For variation y not add crushed dry kacchori.

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