Jhal Muri - Sk khazana

One of the most popular Bengali street foods – spicy puffed rice bursting with myriad flavours This is a Sanjeev Kapoor exclusive recipe.

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Jhal Muri - Sk khazana

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 list for Jhal Muri - Sk khazana

  • 2 1/2 cups Puffed rice
  • 3 tablespoons Mustard oil
  • 2 teaspoons Mustard seeds
  • 1/2 teaspoon Fenugreek seeds
  • 2 teaspoons Fennel seeds
  • 1/4 teaspoon Asafoetida
  • 1 1/2 teaspoons Red chilli powder
  • 1 teaspoon Roasted cumin powder
  • Black salt to taste
  • 1/2 teaspoon Chaat masala
  • 1/2 cup Bengal gram (chana) boiled
  • 2 tablespoons Peanuts roasted
  • 1 Tomato small, chopped
  • 1/2 Cucumber small, chopped
  • 1 Onion small, chopped
  • 1 Green chilli chopped
  • 1 tablespoon Fresh coriander leaves chopped


  1. 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.
  2. 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.
  3. 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 serving bowl, serve immediately.