Jhal muri is a popular street food that is very popular in west bengal, orissa and Bangladesh. Though it originated in the region of Bengal it is enjoyed across India. Jhal means spicy and muri is puffed rice. Jhal muri is a spicy puffed rice snack that is loved by everyone. Bhel puri & churumuri are 2 other popular variations of Jhalmuri.
Puffed rice is known by different names in India. Muri, murmura, maramara, pori and kurmura are some of the names. It is a grain that is made by puffing rice. It is mostly used to make snack foods.
It just takes 15 minutes to prepare jhal muri. Puffed rice, roasted peanuts, chanachur, boiled potatoes, chopped tomatoes, onions, coriander and a few other basic ingredients are used to make this. Various spice powders are used to flavor it.
Jhal muri is best served immediately after making otherwise the puffed rice turns soft. We usually serve with crispy Onion pakoda or Mirchi bajji.
For similar Snack recipes, you can check
Dahi vada
Batata vada
Papdi chaat
Sev puri
Preparation for jhal muri
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.
How to make jhal muri
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.
Related Recipes
Easy jhal muri recipe
Jhal muri recipe
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)
Instructions
Preparation for jhal muri
- 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.
Notes
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)
© Swasthi’s Recipes
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.
Hi Shrabasti
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..
Welcome Aliya
Please show me how to cook ” Methra Chicken ” Methra is methi seeds.
Hi Savita,
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.
Yes Aditi,
You can skip coriander leaves.Love your variation! Thanks for rating the recipe.
Love your recipes Swati!!
Thank you so much Maria!
Thank you..
Hi Swasthi,
Could I use any other oil instead of mustard oil?
Hi Sandhya
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
Exclude
Tomatoes and Cucumber. For when it comes in contact with Salt the Muri might get moist
Sev
Red Chilli Powder
Include
Kaala Namak
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
Welcome Jyothi
🙂