Jhalmuri Chaat
Crunchy, tangy and spicy - Jhal Muri made with puffed rice is a popular Bengali street food. The secret ingredient in this yummy snack recipe is mustard oil, which adds a piquant flavour to the Jhal Muri. With its delightfully crispy and tangy flavours, this puffed rice chaat will certainly tickle your taste buds.If you’re looking to rustle up something to keep those evening hunger pangs at bay, you must try this spiced puffed rice recipe today.
Servings: 6
Calories: 192kcal
Ingredients
- 3 cups puffed rice
- ½ cup kala chana boiled
- 1 large potato boiled
- 2 tbsp coriander leaves chopped
- 1 medium tomato chopped
- 1 small cucumber chopped
- 1 large onion chopped
- 1 green chilli chopped
- 2 tbsp peanuts roasted
- 4 tbsp Chanachur
- 4 tbsp Sev
- 2 tbsp Mustard oil
- ½ tsp lemon juice
- ½ tsp black salt
- ½ tsp chaat masala
- 1 tbsp thin coconut slices for garnishing
- 1 tsp cooking oil
Instructions
- To make Jhal Muri, firstly soak chickpeas overnight.
- Next day, drain the water, wash well and boil chickpeas (you can use sprouted chana too) and potatoes.
- Drain the boiled chickpeas and keep aside. Peel the potato and dice into cubes.
- Finely chop onion, green chilli, tomato, coriander leaves and cucumber. Thinly slice coconut.
- Take muri in a large mixing bowl. Add onion, green chilli, tomato, boiled potato, chickpeas, cucumber and peanuts and toss well.
- Tip in chanachur and sev. Sprinkle black salt and chaat masala and combine well.
- Drizzle mustard oil and lemon juice and toss everything well.
- Garnish with coconut slices.
- Serve Kolkata Jhalmuri with masala chai and pakoda.