Dimer Jhal Muri

Name: Dimer Jhal Muri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs egg (boiled, peeled, roughly chopped); 6 cup puffed rice; 1 cup chanachur; 1 pcs onion (medium, finely chopped); 1 pcs cucumber (small, finely chopped); 1 pcs tomato (small, deseeded and finely chopped); 2 pcs green chili (finely chopped); 3 tbsp cilantro (finely chopped); 2 tbsp mustard oil; 2 tbsp lemon juice; 1 pinch black salt; 1 pinch salt; 1 pinch red chili powder; 0.5 tsp roasted cumin powder

RATING

4.4/5(67)

TASTE SCORE

9/10

A Kolkata street-style puffed rice snack tossed with mustard oil, onion, green chili, boiled egg, and crunchy chanachur. It is spicy, tangy, sharp, and best eaten right after mixing while everything still feels crisp.

PREP

15m

COOK

10m

SERVES

1 CUP

416 cal

SERVINGS

METHOD · 5 STEPS

boil · ~10 min
Boil the eggs.
Place the eggs in a saucepan, cover with water, and bring to a boil. Cook for 9 minutes, then drain, cool, peel, and roughly chop.
TIPCool the eggs before chopping so the yolks stay neat and do not smear into the muri.
prep · ~5 min
Prepare the fresh mix-ins.
1.Finely chop the onion.
2.Finely chop the cucumber.
3.Deseed the tomato and finely chop it.
4.Finely chop the green chili.
5.Chop the cilantro.
mix · ~2 min
Make the jhal muri base.
1.Add puffed rice to a large mixing bowl.
2.Add chanachur, onion, cucumber, tomato, green chili, and cilantro.
3.Sprinkle in black salt, salt, red chili powder, and roasted cumin powder.
4.Drizzle in mustard oil and lemon juice.
TIPUse a large bowl so you can toss quickly without crushing the puffed rice.
assemble · ~1 min
Add the eggs and toss well.
Add the chopped boiled eggs and toss everything gently but quickly until the puffed rice is evenly coated and glossy from the mustard oil.
serve · ~1 min
Serve the dimer jhal muri right away.
Divide into 4 cups and serve immediately while the muri is still crisp and the onions and cucumber stay fresh.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
If the puffed rice feels stale, dry-roast it for 1-2 minutes to bring back its crispness before mixing.
2
Deseed the tomato well and chop the cucumber small so excess moisture does not soften the muri too fast.
3
Mix the mustard oil, lemon juice, salts, chili, and cumin with the vegetables first for more even seasoning.
4
Add the chopped eggs at the very end and toss gently so the yolks stay in pieces instead of coating everything.
5
Serve within minutes of tossing; jhal muri loses its signature crunch quickly once the lemon juice goes in.
6
For make-ahead prep, keep the chopped vegetables, boiled eggs, and dry muri-chanachur mixture separate until serving.

RECIPE VARIATIONS