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)
Baby potatoes are simmered in a rich, aromatic gravy made with yogurt, cashews, and fragrant spices. This classic Mughlai dish is slow-cooked to perfection, allowing the potatoes to soak up all the delicious flavors.
Crispy Mudhi with creamy, tangy Aloo Dum – an energy-giving, perfectly spiced combo for any time!
This odia dish is perfect for breakfast. With 797.4300000000001 calories and 16.98g 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.
4
Serving size: 1 serving
373cal
7gprotein
38gcarbs
23gfat
Ingredients
500 g Baby Potatoes (About 20-25 potatoes)
1 tbsp Salt (For boiling potatoes)
1 cup Vegetable Oil (For deep frying potatoes and onions)
1 tbsp Ghee (For the gravy)
220 g Onion (About 2 medium, thinly sliced)
350 g Tomato (About 3 medium, pureed)
15 g Cashew Nuts (About 12-15 cashews, soaked in warm water)
0.5 cup Curd (Whisked until smooth, at room temperature)
1.5 tbsp Ginger Garlic Paste
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (Slightly crushed)
1.5 tsp Kashmiri Red Chilli Powder
0.5 tsp Turmeric Powder
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
0.5 tsp Sugar (To balance flavors)
1 tbsp Kasuri Methi (Crushed between palms)
2 tbsp Fresh Cream (For garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
1.5 cup Water (Warm, adjust as needed)
Instructions
1
Prepare the Potatoes
Wash the baby potatoes. Boil them in water with 1 tbsp of salt until just cooked but still firm (a knife should go in with slight resistance), about 10-12 minutes. Alternatively, pressure cook for 1 whistle.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Using a fork or skewer, prick each potato deeply all over. This is crucial for absorbing the gravy.
2
Fry Potatoes and Prepare Pastes
Heat 1 cup of oil in a kadai over medium-high heat. Carefully add the pricked potatoes and fry for 6-8 minutes, until they are golden brown with a slightly crisp outer layer. Remove with a slotted spoon and set aside on a paper towel.
In the same hot oil, fry the thinly sliced onions until they turn deep golden brown and crisp (this is called 'birista'). Remove and drain on a paper towel. Once cool, grind them into a coarse paste without adding water.
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
3
Cook the Gravy Base
In a heavy-bottomed pan or handi, heat 1 tbsp ghee and 2 tbsp of the leftover oil from frying. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the ground onion paste (birista paste) and cook for 2 minutes.
Add the tomato puree. Cook on medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
Add all the spice powders: Kashmiri red chilli, turmeric, coriander, and cumin powder. Mix well and cook for another minute until the spices are aromatic.
4
Combine and 'Dum' Cook
Reduce the heat to the absolute minimum. Add the whisked, room-temperature yogurt, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Once the yogurt is incorporated, stir in the smooth cashew paste and cook for another 2 minutes.
Add the fried potatoes, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer. Adjust water for your desired consistency.
Sprinkle the garam masala and crushed kasuri methi over the top. Cover the pan with a tight-fitting lid. For a traditional 'dum', you can seal the edges of the lid with dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-cooking process allows the potatoes to absorb all the rich flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Let the curry rest, covered, for at least 10 minutes before opening the lid. This helps the flavors to meld and the oil to surface.
Gently stir, then garnish with fresh cream and chopped coriander leaves.
