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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.
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.
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.
Just before you are ready to serve, add the puffed rice (muri) and the chanachur to the large bowl with the vegetables.
Pour the prepared mustard oil dressing over the ingredients. Add about two-thirds of the chopped coriander leaves.
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.
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.
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.
This bengali recipe takes 15 minutes to prepare and yields 4 servings. At 483.98 calories per serving with 12.15g of protein, it's a beginner-friendly recipe perfect for snack.
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Add 2 tablespoons of freshly grated coconut for a slightly sweet and chewy contrast.
Mix in 1/4 cup of sprouted moong beans or boiled black chickpeas (kala chana) for added protein and a nutritional boost.
Add 2-3 tablespoons of finely chopped raw green mango (when in season) for an extra layer of sourness and crunch.
Add 1/4 teaspoon of red chili powder along with the other spices, or mix in a teaspoon of green chili pickle (achaar) for a fiery kick.
Loaded with fresh vegetables like cucumber, tomato, and onion, Jhal Muri is a good source of dietary fiber, which aids digestion and promotes a feeling of fullness.
The puffed rice provides complex carbohydrates, offering a quick and light source of energy without being heavy on the stomach, making it an ideal evening snack.
The inclusion of roasted peanuts and mustard oil provides monounsaturated and polyunsaturated fats, which are beneficial for cardiovascular health when consumed in moderation.
Ingredients like coriander, lemon juice, and fresh vegetables are rich in vitamins and antioxidants that help combat oxidative stress and inflammation in the body.
Yes, Jhal Muri is a relatively healthy snack. It is not deep-fried and is loaded with fresh vegetables, making it a good source of fiber and vitamins. However, it's best enjoyed in moderation due to the sodium content from chanachur and added salts.
A single serving of Jhal Muri (approximately 1.5 cups or 220g) contains around 250-300 calories. The exact count can vary based on the quantities of chanachur, peanuts, and oil used.
No, Jhal Muri must be assembled and eaten immediately. The puffed rice absorbs moisture quickly and will become soggy within minutes. You can, however, chop all the vegetables and prepare the dressing in advance and store them separately in the refrigerator.
For an authentic Bengali Jhal Muri, there is no true substitute for raw, pungent mustard oil as it provides the signature sharp flavor. Using any other oil will result in a very different tasting snack.
Chanachur is a popular Bengali savory snack mix containing fried lentils, peanuts, sev, and other crunchy elements. If unavailable, you can substitute it with a similar Indian savory mix like Bombay Mix or a simple Bhujia, though the flavor profile will differ slightly.
The key is to minimize moisture and mix just before serving. Always deseed your tomatoes, dry roast the muri for extra crispiness, and only combine the wet and dry ingredients at the very last second.
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