Jhal Muri Recipe (Jhalmuri)
Jhal Muri is one of Kolkata’s most popular street food snack. The Bengali word, Jhal means “Spicy” & Muri means “Puffed Rice”. Jhalmuri is not just Spicy Puffed Rice but it is so some much more. A melange of flavors, different tastes and texture tossed together to make a mouth-watering delicious snack. In this post I share the easiest way to make Jhal Muri at home.
Though Jhal Muri originated in Kolkata it is also popular in the neighbouring states, Bengal and Orissa. Not to forget it is also famous in Bangladesh.
About Jhal Muri
Jhal Muri is a street food snack made by tossing crispy puffed rice with muri masala, pickled mustard oil, boiled potatoes, chopped tomatoes, onions, cucumber, green chilies and coriander leaves.
To add a crispy crunchy texture roasted peanuts, bhujiya & chana chur are added at the end.
Some versions also use sprouted black chickpeas (kala chana), boiled white peas and fresh chopped coconut.
The resulting dish is sweet, spicy and tangy with a punch of flavours that will leave you craving for more. It is served immediately after mixing as the muri begins to soften upon resting.
Jhal Muri aka spicy puffed rice exists in different forms all-over India and is called by regional names. Every variation is fine tuned to suit the regional taste buds. Bhel Puri, Churumuri and Girmit are various similar dishes made with puffed rice.
The key difference between the Jhal muri and the other versions is the use of pickled mustard oil which imparts a heavenly flavour.
Jhalmuri is eaten on their own as a snack. At home we usually serve with crispy Onion pakoda or Mirchi bajji.
For similar Snack recipes, you can check
How to make Jhal Muri (Stepwise Photos)
Please scroll down to find the quantity of ingredients mentioned in the recipe card.
1. Wash and chop onions, tomatoes, cucumber and green chilies as well. If you have kids at home, skip green chilies.
2. Chop the boiled potato to small cubes. I cubed the potato first. Then boiled in a pan with some water. The potatoes must be cooked but firm. Do not make them mushy.
3. Also add in chili powder, salt, red chilli powder and muri masala. If you do not have muri masala, then add roasted cumin powder and chaat masala.
4. Next squeeze in lemon juice as needed.
5. Add mustard oil. I used mustard oil from pickle. Earlier I had eaten jhal muri made using oil from pickle and just loved it. So I used the same here.
6. Chop coriander leaves and transfer them here. Make sure the coriander leaves are not too moist. Otherwise jhal muri may turn soggy very quickly.
7. Give all these a good mix. Taste it and add spice powders if you prefer more.
8. Add roasted and skinned peanuts.
9. Pour crisp puffed rice as well. Make sure they are crisp otherwise muri will turn chewy. You can roast them for few minutes to crisp them before adding here.
10. Mix up well. You can add in more puffed rice if it turns moist.
11. Finally add in chananchur or sev.
Serve jhal muri immediately.
Jhal Muri Recipe (Jhalmuri)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 2½ cups puffed rice (muri, murmura, pori)
- 1 large potato boiled (about ½ cup)
- 1 small onion (about 1/3 cup chopped finely)
- 1 medium tomato (about 1/3 cup chopped finely)
- ¼ cup cucumber (chopped finely)
- 2 green chilies chopped
- 3 tbsp coriander leaves (chopped finely)
- ¼ tsp salt (or black salt, use as needed)
- ½ tsp red chilli powder (use as needed)
- 1 tsp roasted cumin powder (or jeera powder)
- ¾ tsp chaat masala (or muri masala or amchur)
- ¼ cup roasted peanuts skinned
- ¼ cup Chanachur or sev or farsan (refer notes)
- lemon juice as needed
- 1 tbsp mustard oil (or oil from pickle)
- To make jhal muri, we need crisp puffed rice. If they are not crisp then you can dry roast them in a pan for few minutes. Set them aside.
- Boil potato until just cooked. Cube them and set aside.
- Dry roast peanuts and remove the skin. Set these aside.
- Chop tomatoes, onions, green chilies and coriander leaves
How to make Jhal Muri
- To a mixing bowl add tomatoes, cucumber, onions, potatoes, coriander leaves and green chilies.
- Add salt,red chili powder, cumin powder and chaat masala.
- Squeeze the lemon. Give them a good stir.
- Add peanuts and puffed rice.
- Toss them all. You can add some more puffed rice if the mixture is moist. Then add chanachur or sev.
- Serve jhal muri immediately.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Thank you so much for this wonderful Jhal muri recipe..I cook most of the snacks & foods recipe from yours only.. It came out so yummy😋😋.. Wat ever u mention I bought it & prepared… It came out wonderful✨😍 🙏🙏
This is so amazing behlpuri I was a travel for a road and I saw a behlpuri and I eat I thought is so amazing is street food I love dish
Okay so let me tell you i tried all your tecipes wxcept chocolate cake because i know hoq to make that and i love your butter chivken recipe then panner kofta etc sokay then thank you once again for sharing such lovely recipes…thank you and thank you for inspiring food lovers to cook on their own and I am 14 year old and I tried your recipes since i was 12 so love all your recipes…. Loads of love from kolkata.
Great to hear that!! Appreciate you so much for trying to cook at such a young age. Thanks much for the love!
Wishing you the best!!
Good recepie thanks for sharing..
Please show me how to cook ” Methra Chicken ” Methra is methi seeds.
I have methi chicken with fresh methi leaves. Don’t know how to make with seeds. You can check methi chicken here
I don’t have coriander leaves, can I skip? Also plan on using a bit of tamarind paste and chopped raw mango, have made it before like that and comes out wonderfully.
You can skip coriander leaves.Love your variation! Thanks for rating the recipe.
Love your recipes Swati!!
Thank you so much Maria!
Could I use any other oil instead of mustard oil?
You can just skip the oil. To get a slight pickle flavor, if you have any pickle, just pour 1 tbsp from it.
Jhal Muri has always been my favorite snack when I crave for some tangy taste. Try to exclude and include like below
Tomatoes and Cucumber. For when it comes in contact with Salt the Muri might get moist
Red Chilli Powder
Some farsan mixture or any other that is less pungent
Great recipes. Right at this moment as you read, I smell awesome Biryani cooking and the Biryani Masala is yours. Great Recipe !!
Thank you so much. Yes will try this out.
I made them with my friends for the evening snack. It was so good. Thanks to you
You are welcome Sada
Loved this so good and an instant hit for students like me. Thanks for the recipes