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
484cal
12gprotein
50gcarbs
29g
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 simple, soulful Bengali comfort food. Fluffy boiled potatoes mashed with pungent mustard oil, fiery green chilies, and crisp raw onions. It's the perfect accompaniment to plain rice and dal, ready in minutes.
A classic Bengali delicacy where tender fish is simmered in a sharp, pungent mustard gravy. The fiery kick of green chilies and the unique aroma of mustard oil make this dish a true standout, best enjoyed with steamed rice.
A quintessential Bengali comfort food, Sheddho Dim is a perfectly boiled egg seasoned with pungent mustard oil, salt, and green chilies. It's the simplest, most soulful way to enjoy eggs, often served with steamed rice and mashed potatoes.
Prep5 min
Cook10 min
Servings4
Serving size: 1 serving
About Jhal Muri, Aloo Seddho, Sorshe Maach and Sheddho Dim
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.
171cal
3gprotein
25gcarbs
7gfat
Ingredients
500 g Potato (About 3 medium-sized, use a starchy variety like Jyoti or Russet)
1 medium Red Onion (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
0.75 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped)
Instructions
1
Boil and Peel Potatoes
Wash the potatoes thoroughly. Place them in a pot and add enough water to cover them completely.
Bring the water to a boil and cook for 15-20 minutes, or until a fork can be easily inserted into the center. Alternatively, pressure cook for 2-3 whistles.
Drain the hot water and let the potatoes cool just enough to handle. Peel the skin off while they are still warm.
2
Prepare Aromatics
While the potatoes are boiling, finely chop the red onion, green chilies, and fresh coriander leaves. Keep them ready in a mixing bowl.
3
Mash and Combine
Add the warm, peeled potatoes to the mixing bowl with the chopped aromatics.
Using a fork, a masher, or your hands, mash the potatoes coarsely. A slightly lumpy, rustic texture is desirable.
Add the salt and pungent mustard oil to the bowl.
4
Mix and Serve
Mix everything together thoroughly, preferably with clean hands, to ensure the oil and seasonings are evenly distributed.
Garnish with the remaining chopped coriander leaves.
Serve immediately while warm with steamed rice (bhaat) and dal for a classic Bengali comfort meal.
500 g Rohu Fish (Cut into 4-5 steaks. Katla or Bhetki can also be used.)
2 tbsp Black Mustard Seeds
1 tbsp Yellow Mustard Seeds (Adds a milder pungency and better color.)
5 tbsp Mustard Oil (4 tbsp for cooking + 1 tbsp for drizzling at the end.)
5 pcs Green Chillies (2 for the paste and 3 slit lengthwise. Adjust to your spice preference.)
1 tsp Turmeric Powder (1/2 tsp for marination and 1/2 tsp for the gravy.)
0.5 tsp Nigella Seeds (Also known as Kalo Jeere.)
1 tsp Salt (Adjust to taste.)
1.5 cup Water (Use warm water for a better gravy consistency.)
Instructions
1
Marinate the Fish (15 minutes)
Rinse the fish steaks thoroughly and pat them completely dry with a paper towel.
In a bowl, rub the fish pieces with 1/2 teaspoon of turmeric powder and 1/2 teaspoon of salt, ensuring they are evenly coated.
Set aside to marinate for at least 15 minutes.
2
Prepare the Mustard Paste (5 minutes)
Optional but recommended: Soak the black and yellow mustard seeds in 1/4 cup of warm water for 15-20 minutes. This helps in grinding and reduces bitterness.
Drain the water completely. In a small grinder jar, combine the soaked mustard seeds, 2 green chilies, and a pinch of salt.
Add 2-3 tablespoons of fresh water and grind to a very smooth, fine paste. A smooth paste is key to a good gravy.
3
Shallow-Fry the Fish (6-7 minutes)
Heat 4 tablespoons of mustard oil in a kadai or a wide pan over medium-high heat. Wait until the oil is very hot and you see faint smoke rising. This removes the raw pungency of the oil.
Carefully slide the marinated fish pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
4 piece Large Egg (Use eggs that are a week old for easier peeling.)
4 cup Water (For boiling the eggs.)
2 tsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor.)
0.25 tsp Salt (Adjust to taste.)
1 piece Green Chili (Finely chopped. Adjust to your spice preference.)
Instructions
1
Boil the Eggs
Gently place the eggs in a single layer in a saucepan.
Add enough cold water to cover the eggs by at least one inch.
Bring the water to a full rolling boil over high heat.
Once boiling, immediately turn off the heat, cover the saucepan with a lid, and let the eggs sit in the hot water. For a jammy yolk, let them sit for 7-8 minutes. For a classic hard-boiled yolk, let them sit for 10-12 minutes.
2
Cool and Peel
While the eggs are resting in hot water, prepare an ice bath by filling a bowl with ice and cold water.
Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
Let the eggs cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them much easier to peel.
Once cool, gently tap and roll each egg on a hard surface to crack the shell, then peel it off completely, preferably under cool running water.
3
Assemble and Serve
Pat the peeled eggs dry with a paper towel and cut each one in half lengthwise.
Arrange the halves on a serving plate, yolk-side up.
Drizzle the pungent mustard oil evenly over the egg yolks.
Sprinkle with salt and the finely chopped green chilies.
Serve immediately with hot steamed rice, dal, and aloo sheddho (Bengali mashed potatoes) for a classic comfort meal.
Fry for about 2-3 minutes on each side until they are light golden brown. The fish should be partially cooked, not fully fried.
Remove the fried fish from the pan and set aside on a plate.
4
Prepare the Gravy (2-3 minutes)
In the same oil, lower the heat to medium-low. Add the nigella seeds and let them sizzle for about 30 seconds until fragrant.
Add the 3 slit green chilies and sauté for another 30 seconds.
Add the prepared mustard paste, the remaining 1/2 teaspoon of turmeric powder, and a splash of water. Stir continuously and cook on low heat for just 1-2 minutes. Do not overcook the mustard paste, as it will turn bitter.
5
Simmer the Curry (5-7 minutes)
Pour in 1.5 cups of warm water and add salt to taste. Stir well to combine.
Bring the gravy to a gentle boil over medium heat.
Carefully place the fried fish pieces into the simmering gravy.
Cover the pan, reduce the heat to low, and let it simmer for 5-7 minutes, allowing the fish to cook through and absorb the flavors of the mustard gravy.
6
Finish and Serve (5 minutes resting)
Turn off the heat. Drizzle the remaining 1 tablespoon of raw mustard oil over the curry. This is a crucial step for the authentic aroma.
Keep the pan covered and let the dish rest for 5-10 minutes. This allows the flavors to meld beautifully.
Serve Sorshe Maach hot with a plate of steamed white rice.
