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 traditional Punjabi sweet rice dish made with fragrant basmati rice, rich jaggery, and aromatic whole spices. This comforting dessert is perfect for festive occasions or a cozy winter evening. Note: This recipe requires 30 minutes of passive soaking time for the rice.
Sweet, chewy coconut balls from Assam, made with freshly grated coconut and sugar. This traditional Assamese sweet, known as Narikol Laru, is a simple yet delightful treat for festivals and special occasions.
Quick to make Muri with sweet gur & coconut – an energy-giving, tasty breakfast for busy mornings!
This assamese dish is perfect for breakfast. With 1020.1700000000001 calories and 15.63g 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
507cal
5gprotein
94gcarbs
13gfat
Ingredients
1 cup basmati rice
1 cup jaggery (grated or powdered)
2 cup water (divided: 1 cup for syrup, 1 for cooking)
3 tbsp ghee
4 pcs cloves
4 pcs green cardamom pods (lightly crushed)
1 inch cinnamon stick
1 pcs bay leaf
1 tsp fennel seeds
10 pcs almonds (slivered)
10 pcs cashews (halved)
2 tbsp raisins
0.125 tsp salt (a small pinch)
Instructions
1
Prepare the Rice
Rinse 1 cup of basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
After 30 minutes, drain the rice completely in a colander and set aside.
2
Create the Jaggery Syrup
In a small saucepan, combine 1 cup of grated jaggery and 1 cup of water.
Heat over a medium flame, stirring continuously until the jaggery completely dissolves. This should take about 3-4 minutes.
Turn off the heat. Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove any impurities. Set the clean syrup aside.
3
Sauté Aromatics and Nuts
Heat 3 tbsp of ghee in a heavy-bottomed pot or pan over medium heat.
Once the ghee is hot, add 4 cloves, 4 lightly crushed green cardamom pods, a 1-inch cinnamon stick, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.
2 cup freshly grated coconut (from about 1 large coconut)
1 cup sugar
0.5 tsp green cardamom powder
1 tsp ghee (for greasing hands)
Instructions
1
In a heavy-bottomed pan or kadai, combine the freshly grated coconut and sugar.
2
Cook the coconut and sugar mixture on low to medium heat. Initially, the sugar will melt and the mixture will become watery. Continue to cook, stirring constantly to prevent it from sticking or burning at the bottom. The mixture is ready when it thickens, becomes sticky, and starts to leave the sides of the pan. This will take about 15-20 minutes.
3
Turn off the heat and stir in the green cardamom powder. Mix well to combine.
4
Transfer the mixture to a plate and let it cool down slightly, just enough to handle safely. While the mixture is still warm, grease your palms with a little ghee. Take a small portion of the mixture (about 1 tablespoon) and roll it between your palms to form a smooth, round ball. Repeat with the remaining mixture to make about 16 larus.
5
Place the larus on a plate and let them cool completely to firm up before serving. They can be stored in an airtight container.
Add 10 slivered almonds and 10 halved cashews. Fry for 1-2 minutes, stirring frequently, until they turn a light golden brown.
Add 2 tbsp of raisins and 1 tsp of fennel seeds. Sauté for another 30 seconds until the raisins plump up.
4
Cook the Sweet Rice
Add the drained basmati rice to the pot. Gently stir and sauté for 2 minutes, being careful not to break the delicate grains.
Carefully pour in the prepared jaggery syrup and the remaining 1 cup of fresh water. Add a small pinch of salt to balance the sweetness.
Stir gently to combine everything. Increase the heat and bring the mixture to a rolling boil.
Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is cooked through.
5
Rest and Serve
Turn off the heat but do not open the lid. Let the rice rest, covered and undisturbed, for at least 10 minutes. This allows the grains to firm up and become fluffy.
After resting, open the lid and gently fluff the rice with a fork to separate the grains.
Serve Gur ke Chawal hot as a delicious dessert or a special festive meal.
