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A quintessential Bengali evening snack, this spicy puffed rice mix is incredibly addictive. Crunchy muri tossed with peanuts, fried coconut, and a hint of mustard oil makes for a quick and flavorful treat.
For 4 servings
Crisp the Puffed Rice
Fry Peanuts and Coconut
Prepare the Tempering (Tadka)
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A quintessential Bengali evening snack, this spicy puffed rice mix is incredibly addictive. Crunchy muri tossed with peanuts, fried coconut, and a hint of mustard oil makes for a quick and flavorful treat.
This bengali recipe takes 15 minutes to prepare and yields 4 servings. At 292.88 calories per serving with 8.77g of protein, it's a beginner-friendly recipe perfect for snack.
Add Spices and Combine
Cool and Store
Once the Muri Bhaja has cooled, toss it with finely chopped onions, tomatoes, cilantro, and a squeeze of lemon juice for a fresh, street-style snack. Serve immediately.
Omit the peanuts and substitute with roasted pumpkin seeds, sunflower seeds, or more roasted chana dal for a similar crunch.
Add a handful of nylon sev or crispy boondi to the cooled mixture for added texture and flavor, similar to a classic 'mixture' or 'chivda'.
Puffed rice is very light on the stomach and low in calories, making this a satisfying snack that won't leave you feeling heavy.
The inclusion of peanuts and roasted chana dal provides a good amount of plant-based protein, which is essential for muscle repair and satiety.
Peanuts, coconut, and mustard oil contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed in moderation.
Muri Bhaja can be a relatively healthy snack in moderation. Puffed rice is low in calories, and the addition of peanuts and chana dal provides protein and fiber. However, it is a fried snack, so portion control is key.
A 1.5 cup serving (approximately 75g) of Muri Bhaja contains around 300-350 calories, primarily from the oil, peanuts, and coconut.
The most important step is to let it cool completely to room temperature. Then, store it in a clean, dry, and airtight container. It will stay crispy for up to one week.
You can, but it will significantly change the flavor. Mustard oil provides the authentic, pungent taste characteristic of Bengali snacks. If you must substitute, use a neutral oil like sunflower or canola oil.
To reduce the spice level, you can omit the green chilies entirely and reduce the amount of red chili powder or use a milder variety like Kashmiri red chili powder for color without much heat.