📝 About This Recipe
Transport yourself to the bustling streets of Kolkata with this iconic Jhalmuri, a symphony of textures and bold, pungent flavors. This quintessential Bengali snack combines crisp puffed rice with crunchy peanuts, sharp mustard oil, and a zesty blend of spices and fresh vegetables. It is the perfect balance of 'Jhal' (spicy) and 'Muri' (puffed rice), offering a sensory explosion that is both light and incredibly satisfying.
🥗 Ingredients
The Crunch Base
- 3 cups Muri (Puffed Rice) (crispy and fresh; lightly toast if soft)
- 1/4 cup Roasted Peanuts (skinless and salted)
- 1/2 cup Chanachur or Bombay Mix (spicy Indian savory mix)
- 2 tablespoons Roasted Chana (Chickpeas) (dry roasted)
Fresh Aromatics
- 1/2 cup Red Onion (very finely chopped)
- 1/3 cup Tomato (deseeded and finely chopped)
- 1/3 cup Cucumber (finely diced)
- 1/4 cup Boiled Potato (peeled and cubed into small bits)
- 1/2 teaspoon Fresh Ginger (finely minced)
- 2-3 pieces Green Chilies (finely chopped; adjust to heat preference)
The Soul of Jhalmuri
- 1.5 tablespoons Raw Mustard Oil (essential for authentic pungent flavor)
- 1 teaspoon Pickle Oil (from a Mango or Lime pickle jar)
- 1 tablespoon Jhalmuri Masala (blend of roasted cumin, coriander, and black salt)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Black Salt (Kala Namak) (to taste)
The Garnish
- 2 tablespoons Fresh Coriander (finely chopped)
- 1 tablespoon Coconut Slices (thinly sliced fresh coconut bits)
- 2 tablespoons Fine Sev (for topping)
👨🍳 Instructions
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1
Begin by checking the texture of your puffed rice (muri). If it isn't shattering-crisp, dry roast it in a heavy-bottomed pan over low heat for 2-3 minutes until it regains its crunch, then let it cool completely.
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2
Prepare all your fresh vegetables: finely chop the onions, deseed and chop the tomatoes, and dice the cucumber and boiled potato into uniform, small pieces.
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3
In a large, deep mixing bowl (or a traditional tall tin container if you have one), add the finely chopped onions, green chilies, and minced ginger.
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4
Add the boiled potato cubes and chopped tomatoes to the aromatics.
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5
Drizzle the raw mustard oil and the spicy pickle oil over the vegetables. This allows the oil to coat the damp ingredients first, creating a flavor base.
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6
Sprinkle the Jhalmuri masala, black salt, and half of the fresh coriander over the vegetable mixture and give it a quick toss.
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7
Add the roasted peanuts, chanachur (savory mix), and roasted chana to the bowl.
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8
Now, add the star of the show: the 3 cups of crispy puffed rice.
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9
Working quickly to prevent sogginess, squeeze in the fresh lemon juice.
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10
Using a large spoon or by shaking the container vigorously with a lid on, mix all the ingredients until every grain of puffed rice is coated in the oil and spices.
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11
Taste immediately and adjust the salt or lemon juice if necessary.
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12
Garnish with the remaining coriander, thin coconut slices, and a generous handful of fine sev.
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13
Serve immediately in paper cones (thonga) for the authentic street food experience.
💡 Chef's Tips
Always use raw mustard oil; heating it removes the signature pungent kick that defines Jhalmuri. To keep the muri crisp for longer, deseed the tomatoes thoroughly to remove excess moisture. If you don't have Jhalmuri masala, make a quick version by mixing roasted cumin powder, chaat masala, and a pinch of amchur (dried mango powder). Speed is key! Once the wet ingredients hit the puffed rice, it will start to soften, so mix and serve in under 60 seconds. For an extra punch, add a teaspoon of the 'masala water' from a Pani Puri vendor if you have some on hand.
🍽️ Serving Suggestions
Serve in a folded newspaper or brown paper cone to soak up any excess oil and mimic the street style. Pair with a hot, steaming cup of Masala Chai for the perfect afternoon snack. Serve alongside other chaats like Ghugni or Aloo Kabli for a full Bengali street food spread. Offer extra lemon wedges and green chilies on the side for those who want to customize their heat levels. A few pieces of fresh, thinly sliced coconut on top provide a cooling contrast to the spice.