Jhalmuri, a popular street food from Bengal, India, is a delightful mix of puffed rice, spices, and a medley of vegetables. This savory snack is not only quick and easy to make but also bursts with flavors and textures that are sure to tantalize your taste buds.
Ingredients
- 3 cups puffed rice (muri)
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 1 medium cucumber, finely chopped
- 1 green chili, finely chopped
- 2 tablespoons roasted peanuts
- 2 tablespoons sev (optional)
- 2 tablespoons mustard oil
- 1 tablespoon lemon juice
- 1 teaspoon black salt (kala namak)
- 1 teaspoon chaat masala
- 1/2 teaspoon red chili powder
- 1/2 teaspoon roasted cumin powder
- Fresh coriander leaves, chopped (for garnish)
Steps
1. Preparing the Ingredients
Begin by assembling all the ingredients. Finely chop the onion, tomato, cucumber, and green chili. Make sure the puffed rice is crispy; if not, dry roast it for a few minutes on a low flame.
2. Mixing the Ingredients
In a large mixing bowl, combine the puffed rice, chopped onion, tomato, cucumber, and green chili. Add the roasted peanuts and sev for an extra crunch.
3. Adding the Spices
Drizzle the mustard oil and lemon juice over the mixture. Sprinkle the black salt, chaat masala, red chili powder, and roasted cumin powder. Mix everything thoroughly so that the spices coat the puffed rice evenly.
4. Garnishing and Serving
Garnish the Jhalmuri with freshly chopped coriander leaves. Serve immediately to enjoy the crispiness of the puffed rice and the freshness of the vegetables.
Tips for Variation
- Add Protein: Include boiled chickpeas or sprouted moong beans for a protein boost.
- Sweet and Tangy: Add a handful of pomegranate seeds for a sweet and tangy twist.
- Nutty Delight: Substitute peanuts with roasted cashews or almonds for a different nutty flavor.
- Crunchy Texture: Incorporate crushed papdi (fried flour crisps) for an additional crunch.
- Herbal Infusion: Mix in some mint leaves along with coriander for a refreshing herbal touch.
Macros
- Calories: 180 kcal per serving
- Carbohydrates: 30g
- Proteins: 4g
- Fats: 6g
- Fiber: 3g
Frequently Asked Questions
- Can I prepare Jhalmuri in advance?
- No, Jhalmuri is best enjoyed immediately after preparation to maintain its crispiness. Preparing it in advance can make the puffed rice soggy.
- Is Jhalmuri healthy?
- Yes, Jhalmuri is a healthy snack option as it is low in calories and rich in vegetables and fiber. Using less oil and adding protein sources like chickpeas can make it even healthier.
- What can I use instead of mustard oil?
- Mustard oil gives Jhalmuri its distinctive flavor, but you can use olive oil or any other vegetable oil as a substitute if mustard oil is not available.
- Can I make Jhalmuri less spicy?
- Absolutely! You can adjust the amount of green chili and red chili powder according to your spice tolerance.
Spicy Jhalmuri – A Burst of Flavors
Ingredients
- 3 cups puffed rice muri
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 1 medium cucumber finely chopped
- 1 green chili finely chopped
- 2 tablespoons roasted peanuts
- 2 tablespoons sev optional
- 2 tablespoons mustard oil
- 1 tablespoon lemon juice
- 1 teaspoon black salt kala namak
- 1 teaspoon chaat masala
- ½ teaspoon red chili powder
- ½ teaspoon roasted cumin powder
- Fresh coriander leaves chopped (for garnish)
Instructions
- Begin by assembling all the ingredients. Finely chop the onion, tomato, cucumber, and green chili. Make sure the puffed rice is crispy; if not, dry roast it for a few minutes on a low flame.
- In a large mixing bowl, combine the puffed rice, chopped onion, tomato, cucumber, and green chili. Add the roasted peanuts and sev for an extra crunch.
- Drizzle the mustard oil and lemon juice over the mixture. Sprinkle the black salt, chaat masala, red chili powder, and roasted cumin powder. Mix everything thoroughly so that the spices coat the puffed rice evenly.
- Garnish the Jhalmuri with freshly chopped coriander leaves. Serve immediately to enjoy the crispiness of the puffed rice and the freshness of the vegetables.