Egg Pitika, Jhal Muri and Assamese Red Tea

Ingredients

• 4 cup Muri (Also known as puffed rice)
• 1 medium Onion (finely chopped)
• 1 medium Tomato (deseeded and finely chopped)
• 1 medium Potato (boiled and finely diced)
• 1 small Cucumber (finely chopped)
• 2 whole Green Chili (finely chopped, adjust to taste)
• 1 cup Chanachur (A Bengali savory mix, or use Bombay mix)
• 0.5 cup Sev (for garnish)
• 0.25 cup Roasted Peanuts
• 2 tbsp Mustard Oil (raw and pungent is essential for authentic flavor)
• 3 tbsp Coriander Leaves (chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Chaat Masala
• 0.5 tsp Kala Namak (Also known as black salt)
• 0.25 tsp Salt (adjust to taste, as chanachur is salty)

Instructions

1. 1

   In a large mixing bowl, combine the finely chopped onion, deseeded tomato, boiled potato, cucumber, green chilies, and roasted peanuts. This keeps the puffed rice separate to maintain its crunch until the last moment.

2. 2

   In a separate small bowl, whisk together the mustard oil, fresh lemon juice, chaat masala, kala namak, and salt. This creates an evenly mixed dressing.

3. 3

   Just before you are ready to serve, add the puffed rice (muri) and the chanachur to the large bowl with the vegetables.

4. 4

   Pour the prepared mustard oil dressing over the ingredients. Add about two-thirds of the chopped coriander leaves.

5. 5

   Using a large spoon, toss everything together quickly and gently for about 20-30 seconds until just combined. Be careful not to overmix, as this will make the muri soggy.

6. 6

   Immediately portion the Jhal Muri into serving bowls or traditional paper cones (thongas). Garnish generously with sev and the remaining coriander leaves. Serve instantly to enjoy the ultimate crunch and flavor.

Ingredients

• 1100 ml Water (About 4.5 cups)
• 4 tsp Assam Tea Leaves (Use loose leaf for best results)
• 1 inch Ginger (Peeled and lightly crushed)
• 2 pcs Bay Leaf (Small to medium size)
• 1.5 tbsp Sugar (Adjust to your preferred sweetness)
• 2 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Infuse the Water

   • In a medium saucepan, combine the water, crushed ginger, and bay leaves.
   • Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
2. 2

   Simmer the Aromatics

   • Once boiling, reduce the heat to low and let the water simmer gently for 3-4 minutes.
   • This step is crucial for extracting the full flavor from the ginger and bay leaves.
3. 3

   Steep the Tea

   • Turn off the heat completely. Add the Assam tea leaves to the hot water.
   • Cover the saucepan with a lid and let the tea steep for 3-5 minutes. For a lighter tea, steep for 3 minutes; for a stronger brew, steep for 5 minutes. Do not boil the tea leaves as this will make the tea bitter.
4. 4

   Strain and Serve

   • Using a fine-mesh tea strainer, carefully pour the prepared tea into four serving cups.
   • Discard the steeped tea leaves, ginger, and bay leaves.
5. 5

   Sweeten and Finish

   • Add sugar and freshly squeezed lemon juice to each cup according to taste.
   • Stir well until the sugar is completely dissolved. Serve immediately while hot.