Jhal Muri/ Muri Makha/ Churmura (Spicy Tangy Puffed Rice Snack)

Jhal Muri is one of those street foods which become a part of our DNA. Although people will say that Jhal Muri is essentially a Bengali snack, I say, come to Prayagraj (formally known as Allahabad) and you will find many vendors selling Jhal Muri or as we call it - Churmura. We even used to have a churmura wala (a vendor who only sells spiced puffed rice) in front of our school and college. So call it Jhal Muri/ Muri Makha or Churmura, this means a quick snack and it goes very well with a cup of hot tea or coffee.

What I love about Jhal Muri is the ease of preparation. Peanuts are a must for making this. Try to use the salted roasted peanuts. My choice of peanuts is the one we get from costco. It lasts us for several weeks plus it is economical to just get a big pack. Dalmoth also goes very well in this which I buy from the Indian store and you can use whatever kind you like best. Rest of the ingredients are optional and totally up to what you have in the pantry and what you are craving for.

I usually make the dry version of Jhal Muri which is basically just muri with peanuts, dalmoth, onion and chaat masala. But occasionally I also make the semi wet version (Churmura) of it which is usually prepared with peanuts, tomato, green chili, sev (small pieces of crunchy noodles made from chickpea flour paste) and cilantro. Both the versions taste amazing and are must try.

Now the most important part, serve as soon as it is prepared, we don't want the puffed rice to become soggy (which happens very fast if you are adding the tomato). I like roasting the muri with a little bit of mustard oil to make it crunchy and have that special pungent taste.

Enjoy it with a cup of hot tea. This is a light snack so it is perfect to enjoy as a tea time snack.

Ingredients:

• Muri (Puffed Rice) - 2 cups
• Peanuts - ½ cup
• Dalmoth - ½ cup
• Onion - 2 tablespoons, chopped
• Mustard Oil - 1 teaspoon
• Chaat Masala - ½ teaspoon

Other Ingredients:

• Tomato - ½ , washed and chopped
• Green Chili - 1-2, washed and chopped
• Sev - 1 cup
• Cilantro - 1 tablespoon, washed and chopped
• Lemon Juice - 1 tablespoon

Directions:

• Place a wide skillet on medium heat.
• Add the puffed rice in it.
• Stir occasionally for 3-4 minutes, pour the mustard oil on the puffed rice and mix lightly.
• Transfer to serving bowls. 
• Top with Peanuts, Dalmoth, Onion and Chaat Masala. Mix everything together. If you are adding the other ingredients, add them as well.
• Enjoy with a cup of tea.

Tip:

• Puffed Rice is delicate and even a little heat will continue to roast it so transfer it to the serving bowl as soon as you are done.

Things you can add in the Jhal Muri:

• Mathri (Savory Indian Cookies)
• Besan Mathri (Deep Fried Flaky Gram Flour Cookies)