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A quintessential Bengali street food snack that's an explosion of flavors and textures. Crispy puffed rice is tossed with tangy spices, pungent mustard oil, and fresh vegetables for a quick and irresistible treat.
In a large mixing bowl, combine the muri (puffed rice), chanachur, roasted peanuts, and half of the sev. Give it a gentle toss to mix the dry ingredients.
Add the finely chopped onion, tomato, boiled potato cubes, and green chilies to the bowl. Mix lightly.
Drizzle the mustard oil and lemon juice over the mixture. Sprinkle the chaat masala, black salt, and regular salt on top.
Using a large spoon, mix everything together quickly and thoroughly until all the ingredients are well combined. The goal is to coat the muri without letting it get soggy.
Garnish with the remaining sev and freshly chopped coriander leaves. Serve immediately in paper cones or bowls.
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A quintessential Bengali street food snack that's an explosion of flavors and textures. Crispy puffed rice is tossed with tangy spices, pungent mustard oil, and fresh vegetables for a quick and irresistible treat.
This bengali recipe takes 15 minutes to prepare and yields 4 servings. At 401.17 calories per serving with 12.24g of protein, it's a beginner-friendly recipe perfect for snack.
Omit the onion and boiled potato. You can add finely chopped raw banana or cucumber instead for crunch.
Increase the amount of fresh vegetables like cucumber and tomato, and add some sprouted moong dal for extra protein. Use a baked sev or skip it.
Ensure the chanachur mix and sev are certified gluten-free, as some commercial varieties contain wheat flour. Also, make sure any asafoetida used is gluten-free.
Skip the green chilies and use a mild, less spicy chanachur. You can add a teaspoon of tamarind chutney to make it sweet and tangy.