Dimer Jhal Muri

Instructions

1. 1

   Cook the Eggs and Potato

   • Place eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10-12 minutes to hard-boil. Drain and place in ice water to cool.
   • In a separate pot, boil the potato until fork-tender, about 15-20 minutes. Drain and let it cool completely.
2. 2

   Prepare the Vegetables

   • While the eggs and potato are cooling, finely chop the red onion, tomato (deseeded), cucumber, green chilies, and coriander leaves.
   • Once cooled, peel and dice the potato into small cubes. Peel and roughly chop the hard-boiled eggs.
3. 3

   Create the Flavor Base

   • In a large, wide mixing bowl, combine the chopped onion, tomato, cucumber, diced potato, and green chilies.
   • Add the roasted cumin powder, red chili powder, black salt, and regular salt.
   • Drizzle with the pungent mustard oil and fresh lemon juice. Mix everything thoroughly until the vegetables are well-coated with spices and oil.
4. 4

   Assemble and Serve Immediately

   • Just before you are ready to eat, add the chopped boiled eggs, puffed rice, chanachur, roasted peanuts, and optional grated coconut to the bowl.
   • Using a large spoon, toss everything together vigorously for about 30-45 seconds. The goal is to mix well without letting the puffed rice get soggy.
   • Garnish with the remaining chopped coriander leaves and serve immediately in traditional paper cones (thonga) or bowls.