Cooked - Jhal Muri Recipe (Jhalmuri)

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💪 Nutrition 🖨️ pdf

Jhal Muri Recipe (Jhalmuri)

https://www.indianhealthyrecipes.com/jhal-muri-recipe/

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1.0

2½ cups puffed rice ((muri, murmura, pori))

1 large potato (boiled (about ½ cup))

1 small onion ((about ⅓ cup chopped finely))

1 medium tomato ((about ⅓ 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))

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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
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.

Created 53 weeks ago

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