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 fiery and robust mutton curry from Odisha, slow-cooked with aromatic spices until the meat is fall-off-the-bone tender. This semi-dry gravy dish is a true celebration of Odia cuisine, perfect with rice or rotis.
Spicy Muri paired with aromatic Mansa Kassa – a protein-packed, energy-giving snack or light meal!
This odia dish is perfect for breakfast. With 862.04 calories and 48.5g 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.
437cal
38gprotein
28gcarbs
19gfat
Ingredients
500 g Mutton (bone-in, curry cut pieces)
2 pcs Potato (medium, peeled and quartered)
2 pcs Onion (large, finely sliced)
2 pcs Tomato (medium, finely chopped)
4 tbsp Mustard Oil
0.25 cup Curd (whisked until smooth)
2 tbsp Ginger Garlic Paste
3 pcs Green Chili (slit lengthwise)
1 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (lightly crushed)
5 pcs Cloves
1.5 tsp Salt (or to taste)
2 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, 1 tbsp of the ginger-garlic paste, 1/2 tsp of the turmeric powder, and 1/2 tsp of the salt.
Mix thoroughly to ensure each piece of mutton is well-coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Fry Potatoes and Temper Spices
Heat the mustard oil in a pressure cooker or a heavy-bottomed pan over medium-high heat until it just begins to smoke. This removes its raw pungency.
Carefully add the quartered potatoes and fry for 4-5 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, reduce the heat to medium, and add the bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
3
Build the Masala Base
Add the sliced onions to the cooker. Sauté for 12-15 minutes, stirring frequently, until they are deeply browned and caramelized. This is key for the rich color and flavor of the gravy.
Add the remaining 1 tbsp of ginger-garlic paste and the slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Lower the heat and add the powdered spices: remaining turmeric powder, red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to prevent burning.
Add the chopped tomatoes and the remaining 1 tsp of salt. Cook for 6-8 minutes, stirring and mashing the tomatoes, until they break down completely and oil starts to separate from the masala.
4
The 'Kassa' (Slow Sautéing)
Add the marinated mutton to the cooker. Increase the heat to medium-high.
Sauté the mutton for 20-25 minutes. This is the most important step, known as 'kassa' or 'bhuna'.
Stir continuously. The mutton will first release its juices. Continue cooking until all the liquid evaporates, the masala darkens, and it begins to cling to the meat, with oil separating clearly at the edges.
5
Pressure Cook to Tenderness
Add the fried potatoes back into the cooker along with 2 cups of hot water. Stir everything well, scraping the bottom of the cooker to release any flavorful bits.
Secure the lid of the pressure cooker. Bring to high pressure (first whistle) on high heat, then reduce the heat to medium-low.
Cook for 15-20 minutes (or about 4-5 whistles, depending on your cooker and the quality of the mutton).
Turn off the heat and allow the pressure to release naturally. This ensures the meat remains tender.
6
Finish and Serve
Once the pressure has fully released, open the cooker. Check if the mutton is tender. If the gravy is too thin for your liking, simmer it uncovered for 5-7 minutes to thicken.
Sprinkle the garam masala powder over the curry and stir gently to combine.
Garnish with freshly chopped coriander leaves. Let the curry rest for at least 10 minutes before serving to allow the flavors to meld.
