bengaliEasyvegetarian

Muri Mixture

Name: Muri Mixture
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 8 cup muri (fresh puffed rice); 0.5 cup peanuts (skinless); 1 cup chanachur (any mild or medium spicy variety); 1 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 1 tbsp mustard oil; 1 tbsp lemon juice (fresh); 1 pinch black salt; 1 pinch red chili powder

RATING

4.6/5(185)

TASTE SCORE

8/10

A crunchy Bengali-style puffed rice snack tossed with roasted peanuts, chanachur, onion, green chili, mustard oil, and a squeeze of lemon. It comes together in minutes and tastes best when eaten right away.

PREP

10m

COOK

SERVES

1 CUP

419 cal

SERVINGS

METHOD · 4 STEPS

roast · ~5 min
Crisp the muri and peanuts.
1.Heat a dry pan over low heat.
2.Add the muri and stir for 2 to 3 minutes until crisp and light.
3.Add the peanuts and roast for 2 minutes more until fragrant.
4.Transfer both to a large mixing bowl and let cool slightly.
TIPKeep the heat low so the muri stays white and crisp instead of browning.
prep
Prepare the fresh mix-ins.
Finely chop the onion, green chili, and coriander leaves so they coat the puffed rice evenly and mix through quickly.
mix · ~2 min
Toss the mixture.
1.Add the chanachur, onion, green chili, and coriander leaves to the bowl.
2.Sprinkle in the black salt and red chili powder.
3.Drizzle the mustard oil and lemon juice over the top.
4.Mix quickly with clean hands or two spoons until everything is evenly coated.
TIPMix just before serving so the onion and lemon do not soften the muri.
serve
Serve the muri mixture right away.

PRO TIPS

What to keep in mind.

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

1
Roast the muri on low heat only until it feels extra light and crisp; high heat can make it chewy later.
2
Let the roasted muri and peanuts cool slightly before adding onion and lemon so steam does not soften the mix.
3
Chop the onion very fine so it distributes evenly without leaving wet pockets in the muri mixture.
4
If your chanachur is already salty, add the black salt sparingly and taste after tossing.
5
Mix in the mustard oil and lemon at the very last minute and serve immediately for the best crunch.
6
For a party, keep the dry ingredients and chopped onion-chili mix separate, then combine just before serving.
7
If the muri has gone a little stale, a quick 2-minute dry roast will revive its crispness.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce the mustard oil slightly and add a bit more lemon juice for a lighter version that still tastes bright and sharp.

extra spicy

Extra-spicy

Use a hotter chanachur, add more green chili, and increase the red chili powder for a stronger street-style kick.

no onion

No-onion

Skip the onion for a cleaner, longer-lasting crunch; useful when serving later or for those who avoid raw onion.

jhalmuri style

Jhalmuri-style

Add diced cucumber, tomato, and boiled potato for a more filling Kolkata street-snack version with extra texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lighter Crunchy Snack

Puffed rice keeps the snack airy and lighter than many deep-fried namkeen-heavy mixes, while still giving satisfying volume.

✓

Plant Protein From Peanuts

Roasted peanuts add plant-based protein and healthy fats, making the mixture more filling than plain muri alone.

✓

Fresh Herbs and Aromatics

Onion, green chili, coriander, and lemon bring freshness and small amounts of beneficial plant compounds along with bold flavor.

QUESTIONS?

Frequently asked questions

The usual causes are adding lemon and onion too early or mixing while the muri is still warm. Toss everything at the last minute and serve immediately.

PAIRS WELL WITH