Muri Bhaja
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
5 steps. 10 minutes total.
- 1
Step 1
- a.Crisp the Puffed Rice
- b.If your puffed rice (muri) isn't perfectly crisp, heat a large, heavy-bottomed pan or kadai over low heat.
- c.Add the puffed rice and dry roast for 2-3 minutes, stirring constantly, until it becomes very crunchy.
- d.Transfer the puffed rice to a large bowl and set aside.
- 2
Step 2
- a.Fry Peanuts and Coconut
- b.In the same pan, heat the mustard oil over medium heat until it becomes fragrant.
- c.Add the raw peanuts and fry for 2-3 minutes, stirring, until they are golden brown and crunchy.
- d.Add the dry coconut slices and fry for another 30-60 seconds until they turn a light golden color. Watch carefully as they burn quickly.
- e.Using a slotted spoon, remove the fried peanuts and coconut from the pan and add them to the bowl with the puffed rice.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.In the remaining oil in the pan, add the mustard seeds. Allow them to splutter, which should take about 30 seconds.
- c.Add the curry leaves and finely chopped green chilies. Sauté for another 30 seconds until the curry leaves are crisp and fragrant.
- 4
Step 4
- a.Add Spices and Combine
- b.Reduce the heat to the lowest setting. Add the asafoetida, turmeric powder, and red chili powder. Stir for 10-15 seconds to cook the spices without burning them.
- c.Immediately add the puffed rice, fried peanuts, coconut, and optional roasted chana dal to the pan.
- d.Sprinkle the salt and sugar over the mixture.
- e.Gently but thoroughly mix everything for 1-2 minutes on low heat, ensuring the spices evenly coat all the ingredients.
- 5
Step 5
- a.Cool and Store
- b.Turn off the heat and spread the Muri Bhaja on a large plate or tray to cool down completely.
- c.Once cooled, serve immediately with tea or store in an airtight container to maintain its crispiness for up to a week.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not substitute the mustard oil. Its pungent aroma is the soul of this snack.
- 2Always mix the final ingredients on very low heat to prevent the puffed rice from becoming chewy and the spices from burning.
- 3Let the Muri Bhaja cool completely before storing it in an airtight container. Any residual warmth will create moisture and make it soggy.
- 4Ensure your puffed rice is fresh. Stale or soft muri will result in a chewy snack.
- 5You can add a pinch of black salt (kala namak) at the end for an extra tangy flavor.
Adapt it for your goals.
Jhal Muri Style
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.
Nut Free VersionNut-Free Version
Omit the peanuts and substitute with roasted pumpkin seeds, sunflower seeds, or more roasted chana dal for a similar crunch.
With Sev and BoondiWith Sev and Boondi
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'.
Why this is on our healthy list.
Light and Satisfying
Puffed rice is very light on the stomach and low in calories, making this a satisfying snack that won't leave you feeling heavy.
Source of Plant-Based Protein
The inclusion of peanuts and roasted chana dal provides a good amount of plant-based protein, which is essential for muscle repair and satiety.
Rich in Healthy Fats
Peanuts, coconut, and mustard oil contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed in moderation.
Frequently asked questions
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.