Jhalmuri
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Puffed rice tossed with mustard oil, onion, chilli, boiled potato, peanuts, chanachur and lime, sold in paper cones on Kolkata’s streets.
Region: West BengalOccasion: Evening snack; trains, parks and street cornersTime: 10 minServes: 2Vegan
Ingredients
- 2 cups muri (puffed rice)
- 1 small onion, finely chopped
- 1 small tomato and ½ cucumber, finely chopped
- 1 small boiled potato, diced
- 2 green chillies and 1 tbsp coriander leaves, chopped
- 2 tbsp roasted peanuts
- 3 tbsp chanachur (spicy fried lentil mix)
- 1 tsp bhaja moshla (roasted ground cumin, coriander and dry chilli)
- 1 tbsp raw mustard oil
- ½ lime and black salt to taste
Method
- Put all the vegetables, peanuts and potato in a large bowl or tin.
- Add the mustard oil, bhaja moshla, black salt and lime juice and mix.
- Add the muri and chanachur and toss quickly with a lid on the tin, or with your hands.
- Serve at once in paper cones, before the puffed rice goes soft.
History
Muri has long been an everyday food in rural Bengal. The jhalmuri vendor shaking a tin of spiced muri is a familiar sight in Kolkata’s trains and streets.
Significance
Cheap, filling and made on the spot, jhalmuri is shared over adda (long friendly conversations).