If you find yourself in Kolkata, West Bengal, be sure to indulge in their unique take on Bhel Puri, known as Jhal Muri. This iconic street food is a must-try in this region of the Indian subcontinent. Until you can visit, you can recreate this delicious vegan recipe at home. This beloved snack features puffed rice (referred to as muri in Bengali) combined with various chaat ingredients such as onions, tomatoes, boiled potatoes, spices, and herbs. Read on to discover what makes this street snack so irresistible.
All About Jhal Muri
The name “Jhal Muri” translates to ‘spicy puffed rice,’ with ‘jhal’ meaning spicy and ‘muri’ referring to puffed rice. It’s hard to imagine Kolkata’s street food scene without this essential snack.
Kolkata boasts a vibrant street food culture, featuring dishes like Kathi Rolls, Ghugni, Aloo Bhaja, and various deep-fried snacks. Many of these recipes can be found on this blog for those seeking to explore more Kolkata-inspired flavors.
My first encounter with Jhal Muri was during an early visit to Banaras. The dish was spicy, pungent, and bursting with flavor, especially from the mustard oil, making it unforgettable.
Later, I sampled it in Kolkata, where each vendor added their unique twist while maintaining the bold, spicy essence. That experience inspired me to create my own version at home.
While variations exist from vendor to vendor, the core remains the same. Like many street foods across India, Jhal Muri is a delightful mix of spicy, slightly pungent, and tangy ingredients.
Many Indian states have their own interpretations of puffed rice snacks. For example, Maharashtra has Bhel Puri, Karnataka offers Churumuri, and Andhra Pradesh features Uggani or Borugula Upma. Each version brings its unique flair to the table.
In addition to these, there are numerous other chaat snacks that, although they may not include puffed rice, still deliver a punch of flavor, such as Mumbai’s Ragda Pattice and Masala Puri, as well as the pan-Indian favorite, Pani Puri.
Jhal Muri is not only popular in Bengal but also enjoys a following in states like Odisha and Bihar. Its cultural roots extend beyond India, especially in Bangladesh and among South Asian communities in the UK and the US.
Breaking Down The Ingredients
Jhal Muri is a harmonious blend of flavors and textures. Green chilies provide heat, while puffed rice and peanuts contribute a satisfying crunch.
Onions and cucumbers add additional crispness. The tangy notes come from tomatoes and lemon juice, while the spice powders enhance the aroma and depth of flavor.
What truly sets Jhal Muri apart is the use of mustard oil, which infuses a sharp, pungent flavor typical of Bengali street food.
The distinct pungency from the mustard oil elevates this simple puffed rice snack to new heights.
An essential component of Jhal Muri is the ‘muri masala,’ a blend of everyday Indian spices used in cooking.
Chana chur (a savory mixture akin to chivda) is often included in Jhal Muri. In my version, I used sev (fried gram flour vermicelli), which works wonderfully as well.
For the best experience, serve Jhal Muri immediately after mixing, as the puffed rice can become soggy if left too long. However, you can also mix everything together once the puffed rice is well-roasted.
I always dry roast the puffed rice until it becomes crisp. If the puffed rice you have is already crunchy, you can skip this step.
For more traditional Bengali snacks and festive street-style favorites, explore the following:
- Koraishutir Kochuri – Flaky, crispy kachoris filled with mildly spiced fresh green peas.
- Luchi – Soft, deep-fried puffed bread, often served with potato curry or Cholar Dal.
- Aloo Chop – Spiced mashed potato patties coated in gram flour batter and deep-fried.
- Vegetable Chop – A beetroot-based snack with vegetables and groundnuts, coated in breadcrumbs and fried.
- Singara – The Bengali version of samosas, featuring a flaky crust filled with mildly spiced potatoes, peas, and cauliflower.
- Radhaballavi – Stuffed lentil pooris served hot with Alur Dom, often made for special occasions.
How to Make Jhal Muri
Preparation
1. Begin by finely chopping the following vegetables:
- ¼ cup finely chopped onions
- ¼ cup finely chopped cucumber
- ¼ cup finely chopped tomato
- ½ cup chopped boiled potatoes
- ½ teaspoon finely chopped ginger
- 1 to 2 green chilies
Set these aside.
2. Heat a kadai or frying pan over low to medium-low heat. Add 2 cups of puffed rice (murmura).
3. Stirring frequently, roast until the puffed rice is crisp and crunchy.
4. Continue stirring and roast for 2 to 3 minutes, checking occasionally to ensure the puffed rice is crunchy and not soft.
Make Jhal Muri
5. Turn off the heat and remove the pan from the stove. Add the following ground spices one at a time:
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon black pepper powder (or white pepper powder)
- ½ teaspoon red chili powder
- ¼ teaspoon garam masala powder
- 1 teaspoon dried mango powder (amchur powder)
- ½ teaspoon black salt
- ½ teaspoon regular salt or pink salt, to taste
The residual heat will roast the spices and release their aromas. If the puffed rice is already crisp, roast for just a few seconds. Remove from heat before adding the spices.
6. Mix the puffed rice with the spice powders and allow it to cool to room temperature before proceeding.
7. Add ¼ cup of roasted peanuts.
8. Next, incorporate the finely chopped onions, tomatoes, potatoes, green chilies, and ginger. Optionally, you can also add 1 to 2 tablespoons of chopped fresh coconut.
9. Gently mix the ingredients together.
10. Immediately drizzle 1 teaspoon of mustard oil over the mixture.
11. Next, add 1 teaspoon of lemon juice over the mixture.
12. Mix gently once more.
13. Add some sev. Alternatively, you can use chana chur (a savory mixture similar to chiwda).
14. Toss in 2 to 3 tablespoons of chopped coriander leaves and mix quickly. Taste and adjust the seasoning with more salt, lemon juice, or spices as desired.
15. Serve Jhal Muri immediately, garnished with additional sev and coriander leaves, if desired.
Expert Tips
- If your puffed rice is already crunchy, there’s no need to dry roast it separately.
- Feel free to increase the amount of green chilies, red chili powder, and garam masala for a spicier version of Jhal Muri.
- If you enjoy ginger, consider adding minced ginger for an extra kick.
- You can substitute black pepper with white pepper and regular salt for rock salt.
- For added tanginess, a dash of tamarind pulp can be included alongside lemon juice, but be cautious not to overdo it to prevent sogginess.
- When packing Jhal Muri for travel or later consumption, keep the puffed rice separate and mix just before eating to maintain its crunchiness.
FAQs
No, it’s best to mix and serve Jhal Muri immediately. If left to sit, the puffed rice becomes soggy and loses its crunch.
Mustard oil gives the dish its signature pungency. If you prefer, you can use a neutral oil like sunflower oil, but the flavor will be milder.
Not exactly. While both use puffed rice, Jhal Muri features mustard oil and has a spicier, drier profile, whereas Bhel Puri is typically tangier and moister due to the inclusion of chutneys.
Absolutely! You can incorporate grated carrots, boiled potatoes, raw mango, or even pomegranate for added variety. Just ensure the mix remains dry and crunchy.
