Jhal Muri

Jhal Muri is a West Bengal version of Bhel Puri.  Jhal in Bengai language means 'spicy' and muri, of course puffed rice.

Ingredients:
Puffed rice/pori/murmura - 2.5 cups
Onion (medium size) - 1 (chopped)
Tomatoes (small and deseeded) - 1 (chopped)
Cucumber (large size) - 1/4 chopped
Green chilli - 1 (chopped)
Coriander leaves - few (chopped)
Peanuts (roasted, unsalted and skinned) - 2 tbsp.
Sprouted whole kala chana (brown chickpeas) - 1/4 cup.
Pickle oil -2 tbsp (taken from a pickle containing mustard oil)
Jhal Muri masala - 2 tbsp.
Fresh coconut - to garnish (diced)

Method:
If you don't have pickles containing mustard oil, heat 2 tbsp. of mustard oil in a pan to smoking point.
Remove from heat.
Carefully add 1/2 tsp. of mustard seeds, 1/4 tsp. of fenugreek seeds and 1/4 tsp. of fennel seeds.
Then add 1/4 tsp. red chilli powder (kashmiri) and a small pinch of asafoetida powder.
Let it sit for an hour, strain and keep aside the oil.
For jhal muri masala:
Mix together 1 tbsp. of roasted  cumin powder, 1/4 tsp. of red chilli powder (Kashmiri), 1 tsp. of chaat masala,a small pinch of  white pepper powder and black salt. Keep aside.
In a large bowl, combine onions, sprouted black chana, cucumber, tomatoes, green chillies, peanuts and coriander leaves and toss.
Add the mustard oil and jhal muri masala and toss.
Finally mix the puffed rice.
Garnish with chopped coconut.
Serve and consume immediately.
Recipe Source: Sanjeev Kapoor
Sent off to "Flavours of Bengal" hosted by Priya and started by Nayna.

Posted in: Snacks