A quintessential Bengali street food snack that's crunchy, spicy, and tangy all at once. Puffed rice is tossed with fresh vegetables, peanuts, and a signature pungent mustard oil dressing. Ready in minutes, it's the perfect light and flavorful treat.
Prep15 min
Cook0 min
Servings4
Serving size: 1 serving
425cal
10gprotein
41gcarbs
26g
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)
A Bengali classic, these crispy fritters feature a spicy potato filling coated in a chickpea flour batter and deep-fried to perfection. A perfect tea-time snack, best enjoyed with a sprinkle of black salt.
A warm, aromatic Indian tea brewed with a blend of fragrant spices, milk, and sugar. This comforting beverage is a daily ritual in many Indian households, perfect for a rainy day or a morning pick-me-up.
Crispy Aloor Chop with Muri and a warm Cha - a soul-satisfying snack for any time!
This bengali dish is perfect for breakfast. With 1000.41 calories and 27.57g of protein per serving, it's a nutritious choice for your meal plan.
fat
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
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
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
Just before you are ready to serve, add the puffed rice (muri) and the chanachur to the large bowl with the vegetables.
4
Pour the prepared mustard oil dressing over the ingredients. Add about two-thirds of the chopped coriander leaves.
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
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.
483cal
13gprotein
55gcarbs
25gfat
Ingredients
500 g Potatoes (About 4 medium, boiled, peeled, and mashed)
1.5 tsp Salt (1 tsp for filling, 0.5 tsp for batter, or to taste)
2 tbsp Mustard Oil (For sautéing the filling, for authentic flavor)
1.5 cup Besan (Gram flour)
2 tbsp Rice Flour (For extra crispiness)
0.5 tsp Ajwain (Carom seeds)
0.25 tsp Baking Soda (A small pinch)
1 cup Water (Approximately, for batter)
2 cup Vegetable Oil (For deep frying)
1 tsp Kala Namak (Black salt, for sprinkling)
Instructions
1
Prepare the Potato Filling
In a large bowl, mash the boiled and peeled potatoes. Keep them slightly chunky for better texture.
Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the turmeric powder, red chili powder, cumin powder, and garam masala. Stir and cook for 30 seconds until fragrant.
Add the mashed potatoes, salt, amchur powder, and crushed peanuts (if using). Mix thoroughly to combine all the ingredients. Cook for 2-3 minutes, pressing down with the spatula.
Turn off the heat and stir in the chopped coriander leaves. Transfer the mixture to a plate and allow it to cool down completely.
2
Shape the Patties
Once the potato mixture is cool to the touch, divide it into 8 equal portions.
Lightly grease your palms with oil. Roll each portion into a smooth ball, then gently flatten it to form a round patty (chop) about 1/2-inch thick.
In a mixing bowl, combine besan, rice flour, ajwain, a pinch of turmeric powder, a pinch of red chili powder, baking soda, and 0.5 tsp of salt.
Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Let the batter rest for 10 minutes.
4
Fry the Aloo Chops
Heat vegetable oil for deep frying in a kadai or deep pan over medium-high heat (around 175°C / 350°F).
To test the oil, drop a small amount of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
Carefully dip one potato patty into the besan batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
Gently slide the coated patty into the hot oil. Fry 3-4 chops at a time, avoiding overcrowding the pan.
Fry for 3-4 minutes, then flip and fry for another 3-4 minutes on the other side, until they are golden brown and crisp.
Remove the fried chops with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
5
Serve
Sprinkle the hot Aloo Chops with a pinch of kala namak (black salt).
Serve immediately with tamarind chutney, kasundi (Bengali mustard sauce), or tomato ketchup.
Increase the heat to medium-high and bring the chai to a boil. Watch the pot closely at this stage, as milk can boil over very quickly.
5
Simmer and Serve
As soon as the chai comes to a boil, reduce the heat to low and let it simmer gently for another 2 minutes. This allows all the flavors to meld together perfectly.
Turn off the heat. Carefully strain the chai through a fine-mesh sieve directly into serving cups.
Serve immediately and enjoy the aromatic experience.