Jhal Muri
A crunchy Bengali street snack of puffed rice, fresh vegetables, peanuts, chickpeas and fiery mustard oil.
Ingredients
- puffed rice150 g
- roasted peanuts60 g
- cooked chickpeas90 g
- potato1 pcs
- onion1 pcs
- cucumber1 pcs
- tomato1 pcs
- green chili pepper1 pcs
- fresh cilantro20 g
- mustard oil1 tbsp
- lemon juice1 tbsp
- chili powder0.5 tsp
- ground cumin0.5 tsp
- chaat masala0.5 tsp
- salt1 to taste
Instructions
Ahead of time, boil the potatoes until tender, let them cool, and dice them finely; prepare the cooked chickpeas.
Toast the puffed rice in a dry skillet over low heat for 2–3 minutes, stirring, until it turns crisp again.
Finely chop the onion, cucumber, tomato, green chili pepper and cilantro.
In a separate bowl, mix the mustard oil, lemon juice, chili powder, ground cumin, chaat masala and salt.
In a large bowl, combine the potatoes, chickpeas, peanuts, onion, cucumber, tomato, chili pepper and cilantro.
Add the toasted puffed rice and the dressing, then toss quickly and gently so the rice doesn't break or lose its crunch.
Serve the jhal muri immediately, while the puffed rice is still dry and crisp.
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