Jhal muri is a Bengali meal made with puffed rice, spices and vegetables and is usually served on the streets. Though a recipe of Indian origin, it also became well known in London when a chef known as Angus Denoon prepared the dish for the first time in Kolkata and began to hawk it on London streets.
Jhal muri can be enjoyed for lunch or as a snack.
We will get to know how this delicious and spicy meal is prepared in this article.
Ingredients
- 1 cup of puffed rice
- 1 tomato (chopped)
- 1 onion (chopped)
- 1 boiled potato (peeled and chopped)
- 2 inches of ginger (chopped)
- 1 small cucumber (chopped)
- 2 green chilli (chopped)
- 2 teaspoons of raw peanuts
- 2 tablespoons of aalo bhuja
- 2 tablespoons of green chutney
- Salt (to taste)
What Jhal Muri Can Be Served With
Jhal muri can be served with tea.
Special Utensils
- Karahi/deep cooking pot
- Wooden spoon
Steps
- Heat your karahi or deep cooking pot on low heat and pour in your puffed rice.
- Stir frequently till it becomes crispy. Let the puffed rice roast for about 3 minutes and check if it is crispy. Turn off the fire when ready and let it cool.
- Combine all the ingredients in a large bowl with the exception of salt and green chutney. Mix them well with a spoon.
- Add the salt and green chutney and mix well
- When it is ready, transfer onto a plate and serve.
Delicious JHAL MURI Recipe
Jhal muri can be enjoyed for lunch or as a snack.We will get to know how this delicious and spicy meal is prepared in this article.
Equipment
- Karahi/deep cooking pot
- Wooden spoon
Ingredients
- tomato chopped
- onion chopped
- boiled potato chopped
- 2 inches ginger chopped
- cucumber chopped
- 2 green chilli chopped
- 2 tbsp raw peanuts
- 2 tbsp aalo bhuja
- 2 tbsp green chutney
- Salt
Instructions
- Heat your karahi or deep cooking pot on low heat and pour in your puffed rice.
- Stir frequently till it becomes crispy. Let the puffed rice roast for about 3 minutes and check if it is crispy. Turn off the fire when ready and let it cool.
- Combine all the ingredients in a large bowl with the exception of salt and green chutney. Mix them well with a spoon.
- Add the salt and green chutney and mix well
- When it is ready, transfer onto a plate and serve.
Video
Notes
Though a recipe of Indian origin, it also became well known in London when a chef known as Angus Denoon prepared the dish for the first time in Kolkata and began to hawk it on London streets.
Nutrition
Calories: 321kcal
Tried this recipe?Let us know how it was!
