Jhal Muri is Bengali Street Food, which has numerous versions all across India. Makes an excellent evening snack, or snack-on-while-you-watch-
movie-at-home snack! Basically if you ask me, it's eat-anytime-you-are-hungry- snack. We used to have a different version of this in Gujarat. Here, I am presenting the Bengali / Kolkatta version. I recently made it one day, and then.. made it four days in a row, even skipping dinner two of the days..shhhh. It's-that-Yummy-humble- street-food!!
Puffed rice (muramurē / mamra ) - 3 Cups, dry roasted (see note*)
Sev (bengal gram noodles) - 3 tablespoons
Peanuts - 3 tablespoons, (roasted or fried)
Bengal gram - 2 tablespoons, soaked, fried (or can buy readymade)
Cucumber - 1/4 cup
Tomato - 1/4 cup
Onion - 1/4 cup
Green chillies - 2
Ginger - 1/2 inch piece
Cilantro - 4-5 sprigs
Mustard oil - 1 to 1 1/2 tablespoon.
Tamarind chutney - 2-3 teaspoons (or more if you want it moist)
Lemon juice - 1 tablespoon
Chaat masala - 1/4 teaspoon
Garam masala - 1/4 teaspoon
Chili powder - 1/4 teaspoon
Salt - to taste
Black salt - 1/4 teaspoon
Note* - I used spiced, roasted puffed rice. Basically, heat a teaspoon of oil, add asafetida, mustard seeds. Let it splutter. Add puffed rice, roast it on medium heat. Add a small pinch of turmeric powder, chili powder, salt to taste, saute' for a couple more minutes and then turn off the heat. This process is not quite necessary. I used these 'coz that's what I had available. You can even roast the puffed rice without any of the above added ingredients, in a microwave for 1 to 2 minutes, watching it closely.
- Chop cucumber, tomato into very small cubes. Finely chop onion, green chillies, and cilantro. Julienne ginger. Keep it all aside
- Mix puffed rice, sev, peanuts. Add the above chopped veggies (keeping some on side to garnish on top).
- Add mustard oil. Do-not-skip-mustard-oil (don't overdo either). It has a fine, subtle taste. But it is a must for making authentic bengali / Kolkatta Jhal muri.
- Add tamarind chutney, lemon juice. I like to keep a bit on the drier side, do I added very less tamarind chutney.
- Sprinkle chaat masala garam masala, chili powder, salt, and black salt.
- Serve it in authentic paper cone.
Savor every bite of it, and then be ready to make seconds!