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 quintessential Bengali delicacy, Chicken Kassa features tender, bone-in chicken slow-cooked in a symphony of spices. The 'koshano' or slow-sautéing technique reduces the gravy to a thick, luscious coating that clings to the chicken, bursting with intense, rustic flavors. A true celebration of Bengali cuisine, best enjoyed with luchi or gorom bhaat (steamed rice).
Crispy, golden-brown onion fritters made with chickpea flour and fragrant spices. A beloved evening snack from Odisha, perfect with a cup of hot tea, especially on a rainy day.
About Jhal Muri, Bengali Chicken Kassa and Onion Fritters
Crispy Piaja and aromatic Chicken Kassa with Mudhi – a quick to make, perfectly spiced comfort food!
This odia dish is perfect for lunch. With 1269.6 calories and 56.309999999999995g 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.
Servings4
Serving size: 1 serving
569cal
39gprotein
21gcarbs
38gfat
Ingredients
750 g Chicken (bone-in, curry cut pieces)
0.33 cup Mustard Oil
2 large Onion (thinly sliced)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
2 medium Tomato (pureed)
0.5 cup Curd (whisked until smooth)
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom Pods (lightly crushed)
4 pcs Cloves
1 tsp Turmeric Powder
2 tsp Kashmiri Red Chili Powder (for color and mild heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
1.5 tsp Salt (or to taste)
1 tsp Sugar
3 pcs Green Chilies (slit lengthwise)
1 tsp Garam Masala Powder
1 tbsp Ghee (optional)
1 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with the whisked curd, 1 tbsp each of ginger and garlic paste, turmeric powder, 1 tsp of Kashmiri red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor penetration.
2
Prepare the Aromatic Base
Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat until it turns pale yellow and just begins to smoke. This removes its pungency.
Reduce the heat to medium, add the sugar, and allow it to caramelize for about 15-20 seconds. This helps in achieving the rich, dark color.
Add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until they become fragrant.
Add the thinly sliced onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden-brown. This step is crucial for the flavor and color of the gravy.
Place the thinly sliced onions in a large mixing bowl.
Add 1 tsp of salt, toss well to coat, and set aside for 10-15 minutes. This crucial step draws out moisture from the onions, which will help bind the batter without adding extra water and ensures crispy fritters.
2
Create the Fritter Mixture
After 15 minutes, you will notice water released from the onions. Do not drain this water.
To the onions, add the grated ginger, chopped green chilies, coriander leaves, ajwain, turmeric powder, and red chili powder. Mix thoroughly.
Add the besan and rice flour. Use your hands to mix and squeeze the mixture together. The moisture from the onions should be sufficient to form a thick, coarse, and sticky batter that coats the onions. Avoid adding any water unless the mixture is exceptionally dry, in which case add only 1-2 teaspoons at a time.
3
Deep Fry the Fritters
Heat oil in a kadai or deep pan over medium-high heat (around 175°C / 350°F). To test if the oil is ready, drop a tiny piece of batter into it; it should sizzle and rise to the surface immediately.
Carefully take small, irregular portions of the onion mixture and drop them into the hot oil. Do not overcrowd the pan; fry in batches of 5-6 fritters at a time.
Add the remaining 0.5 tbsp each of ginger and garlic paste. Sauté for 1 minute until the raw aroma disappears.
Stir in the tomato puree, the remaining 1 tsp Kashmiri red chili powder, cumin powder, coriander powder, and the remaining 0.5 tsp of salt.
Cook this masala mixture on low-medium heat for 8-10 minutes. Stir occasionally, until the masala darkens in color and you see oil separating at the edges.
4
Slow-Cook the Chicken
Add the marinated chicken along with all the marinade to the pan. Increase the heat to high and sauté for 4-5 minutes, stirring continuously to sear the chicken on all sides.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken cook for 20-25 minutes. The chicken will cook in its own juices and the marinade.
Stir every 5-7 minutes to prevent the masala from sticking to the bottom of the pan.
5
Simmer and Finish
Remove the lid. You will notice that the oil has separated from the masala again, indicating the chicken is well-cooked.
Add 1 cup of hot water and the slit green chilies. Stir everything together well.
Bring the curry to a simmer, then cover and cook for another 10-15 minutes, or until the chicken is perfectly tender and the gravy has reached your desired thick consistency.
Turn off the heat. Stir in the garam masala powder and the optional ghee. Cover and let the dish rest for 5-10 minutes to allow the flavors to meld.
6
Serve
Garnish with freshly chopped coriander leaves before serving.
Serve hot with traditional accompaniments like luchi, paratha, or steamed rice.
Fry for about 3-4 minutes, turning them occasionally, until they are deep golden brown and uniformly crispy.
Using a slotted spoon, remove the fritters from the oil.
4
Drain and Serve
Place the fried fritters on a wire rack or a plate lined with paper towels to drain any excess oil.
Serve immediately while hot and crispy with mint chutney, tomato ketchup, or a steaming cup of masala chai.
