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Main Ingredients | Puffed rice, Mustard oil |
Cuisine | Bengali |
Course | Snacks and Starters |
Prep Time | 6-7 hour |
Cook time | 0-5 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 2 ½ cups puffed rice
- 3 tablespoons mustard oil
- 2 teaspoons mustard seeds
- ½ teaspoon fenugreek seeds
- 2 teaspoons fennel seeds
- ¼ teaspoon asafoetida
- 1½ teaspoons red chilli powder
- 1 teaspoon roasted cumin powder
- Black salt to taste
- ½ teaspoon chaat masala
- ½ cup Bengal gram (chana), boiled
- 2 tablespoons roasted peanuts
- 1 small tomato, chopped
- ½ small cucumber, chopped
- 1 small onion, chopped
- 1 green chilli, chopped
- 1 tablespoon fresh coriander leaves, chopped
Method
- Heat mustard oil in a non-stick pan till it begins to smoke. Add mustard seeds, fenugreek seeds, fennel seeds, asafoetida and 1 tsp red chilli powder, mix well and saute till fragrant. Take the pan off the heat and strain the oil into a bowl.
- To make the jhal muri spice mixture, take roasted cumin powder in a small bowl, add black salt, remaining red chilli powder and chaat masala and mix well.
- Take puffed rice in a large bowl, add boiled brown Bengal grams, roasted peanuts, tomato, cucumber, onion, green chilli, coriander leaves, 2 tsps spiced oil and 2 tsps jhal muri spice mix and mix well.
Transfer into a serving bowl, and serve immediately.
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