Jhal Muri (Spicy Puffed Rice Street Snack) is a Bangladeshi snack made with puffed rice and savory toppings, tossed in a spicy oil with chaat seasoning.
Jhal Muri (Spicy Puffed Rice Street Snack)
By Sue Lau | Palatable Pastime
Jhal Muri (Spicy Puffed Rice Street Snack) is my recipe of the day. I am posting this with Eat the World.
Each month we post recipes from different countries and/or cuisines. This month the topic is Bangladesh, which has many recipes in common with India, such as this one.
What is Jhal Puri?
Jhal Puri is a spicy street snack which is quick to make. Apparently a lot of street vendors like to sell this. I can imagine it being a hit at food festivals in the United States as well. I wonder why I have not stumbled on this before now?
The crispy rice is tossed with savories which you can customize to your taste. Especially the amounts of chillies and mustard oil (which can make it very spicy). Try toning down with a milder oil if you need to. The mustard oil has a taste almost exactly like Chinese hot mustard which you put on egg rolls and crab rangoon.
The chaat spice is salty and had some sour notes from mango powder and also has cumin. You can buy this or just make your own with one of the many recipes available online.
Make and Serve
In some ways jhal muri is like popcorn, nachos or walking taco in that once it is made, it is best eaten right away.
You want the rice to be at it’s crispest and the moisture in the toppings will take away from that if you make it ahead and try to store it. If you want to do prep, try making the toss-ins ahead and stirring up at the last minute.
Puffed Rice
The puffed rice I use in this is unsweetened. I got it at an Indian and Pakistani market. It is also known as mandakki, murmura, mamra, puri, porri or arsi porri.
I have also seen some organic puffed rice by Arrowhead mills that can be used.
It is important to note that the puffed rice should not be sweetened. This also includes avoiding things like rice krispies, which although not sugar coated, use sugar in the processing.
Check a health food store if you don’t have an Asian market nearby.
Eat the World
Recipes of Bangladesh
Check out all the wonderful Bangladeshi dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Culinary Adventures with Camilla: Fulkopir Chop (Bangladeshi Cauliflower Fritters)
Pandemonium Noshery: Zafrani Pulao
Sneha’s Recipe: Goalondo Chicken Curry With Bella Chara Porota
Palatable Pastime: Jhal Muri (Spicy Puffed Rice Street Snack) (You are Here!)
Making Miracles: Bangladeshi Chicken Korma
Kitchen Frau: Chingri Masala (Bangladeshi Prawn Curry)
Amy’s Cooking Adventures: Shemai (Sweet Vermicelli Pudding)
A Day in the Life on the Farm: Yogurt and Cilantro Marinated Chicken
Jhal Muri (Spicy Puffed Rice Street Snack)
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Jhal Muri (Spicy Puffed Rice Street Snack)
Jhal Muri (Spicy Puffed Rice Street Snack)
Ingredients
- 6 cups unsweetened puffed rice
- 1 cup sev snack mix I use Kerala blend
- 1/2 cup cooked drained chickpeas
- 1/2 cup diced fresh tomato
- 1/4 cup minced red onion
- 4 tablespoons mustard oil
- 2 tablespoons chopped cilantro
- 2 tablespoons minced green chillies
- 2 tablespoons minced fresh ginger
- 2 teaspoons chaat masala spice
Instructions
- Toss mixture together and serve immediately.
- I made paper cones and filled them. Serve with a spoon or shake into your mouth from the cone.
Notes
What a fun little snack. I love the spices you chose to use.
I’ve been intrigued since I saw the recipe title! That looks like so much fun to eat.
I love learning about dishes like this – things I’ve never heard about before! And it does really look like perfect fair food, maybe it’ll catch on.
Yum! What a great combination of flavors, Sue.
That looks so appealing (and probably addicting)! I love your explanation of it. I can imagine what a great snack it would be to nibble on for a movie night.