Jhal Muri (Spicy Puffed Rice - Kolkata Street Food)

 

          Jhal Muri is the equivalent to Bhel Puri of Mumbai. 'Jhal' in the Bengali lingo means spicy and 'Muri' means puffed rice. This is a very popular and a light Bengali tea-time snack. It is very quick and easy to dish out this simple and humble delectable snack. Moreover, it is a perfect snack while watching TV and is also a healthy alternative to any store bought snack.

          This spicy and chatpata snack is a very popular street food found in every street corners of Kolkata. Apart from the ingredients used, you can also add sprouts, chopped cucumber and some dry fruits. Unlike in the bhel puri version, mustard oil is added to the Jhal Muri along with other seasonings. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 2 & 1/2 cups Muri (puffed rice)
• 1 onion, chopped finely
• 1 tomato, chopped finely
• 2 green chilies, chopped finely
• 2 tbsp. fresh grated coconut
• 1 small potato, boiled and chopped
• 2 tbsp. boiled black chickpeas
• 2 tbsp. coriander leaves, chopped
• 3 tbsp. mixed bhujia (gram flour fritters)
• 2 tbsp. roasted peanuts
• 1 tbsp. mustard oil
• 1 tsp. lime juice
• pinch of salt
• 1/2 tsp. chili flakes
• 1/2 tsp. cumin seeds (dry roasted & ground)

             In a bowl, mix together onion, green chilies, coconut, tomato, potatoes, coriander leaves and black chickpeas.

             Just before serving add the puffed rice, all the dry spices, peanuts, mixed bhujia, lime juice and mustard oil. Give it a toss and serve immediately as an evening tea time snack.

Mix together onion, tomato, grated coconut, green chilies,

boiled & chopped potatoes, coriander leaves & boiled black chickpeas.

Just before serving, add roasted peanuts, mixed bhujia, 

puffed rice, all the dry spices, lime juice and mustard oil. Give it a toss.  

Serve immediately as an evening tea time snack.

Prawn & Sausage Bhel

 

          Bhel Puri is a very popular Mumbai style street food / chaat liked by young and old alike. This is my favourite too. The main ingredient is puffed rice, which is served along with chopped onion, boiled potatoes, tomatoes, chilies, sev, papdi, farsan and various types of spicy and tangy chutneys. 

          However, I gave a slight twist by adding some sautéed prawns and chicken sausages. I skipped the chutneys though and kept it dry. It turned out super yummy and appetizing. This fusion non-veg. bhel is a must try recipe. Instead of the mandatory chutneys, I relished with some chili mayo and it turned out to be a mind blowing combo. So do give it a try and I'm sure you'll enjoy this delectable chaat.

          You can enjoy this bhel as a snack or anytime of the day. In fact, I sometimes like to have it as a light dinner. 

          It is an absolutely easy recipe and best enjoyed immediately before it turns soggy. Apart from the ingredients I used, you can also add sprouts, chopped bell pepper, capsicum or dry fruits.

• 10-12 prawns, deveined & cleaned 
• 2-3 chicken sausages, sliced
• 1-2 tbsp. oil
• pinch of salt, turmeric powder and red chili powder
• 2-3 cups puffed rice 
• 2 tbsp.  fine sev (savoury noodles)
• 8-10 small papdis, crushed
• 2 tbsp. mixture (farsan)
• 2 tbsp. plain boondi
• 2 tbsp. roasted peanuts
• 1-2 tbsp. roasted chana dal
• 1 onion, chopped
• 1 tomato, chopped
• 1/2 cup cucumber, chopped
• 1 small potato, boiled & chopped
• 1/4 cup kabuli chana, boiled
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. fresh grated coconut 
• 1/2 tsp. red chili flakes
• pinch of salt 
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. chaat masala 
• 1 tsp. lime juice

          Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 5-10 minutes. 

          Meanwhile, heat oil in a pan and sauté the sliced sausages till light brown. Keep aside. In the same oil stir fry the prawns for 2-3 minutes. Drain and keep aside to cool down. 

          In a large bowl, mix together all the mentioned ingredients. Transfer to a serving bowl or individual bowls and serve immediately for a yummy evening snack. 

Bhel Puri (Mumbai Street Snack)

          This is a famous and a yummy Mumbai style street food / chaat liked by all I am sure. This is my favourite too. The main ingredient is puffed rice which is served along with boiled potatoes, tomatoes, onion, chilies, sev, papdi and different types of spicy and tangy chutneys. 

          It goes very well as a snack or can be enjoyed anytime of the day. In fact it can be had as a light dinner too. It is a very easy recipe where you need to just combine all the ingredients and have them as quickly as possible before it gets soggy. Make it at home now by following my simple and an easy step by step pictorial recipe to prepare it.

• 2-3 cups puffed rice, slightly dry roasted & cooled
• 1/2 cup mixture / farsan
• 5-6 papdis, crushed
• 1/2 cup fine sev (savoury noodles)
• 1/2 cup boiled potatoes, chopped
• 1/2 cup tomatoes, chopped
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1/2 cup coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• 1/2 tsp. red chili powder
• 1/2-1 tsp. cumin powder
• 1/2-1 tsp. pepper powder
• 1/2-1 tsp. chaat masala 
• pinch of salt
• 1 tsp. lime juice
• sweet tamarind chutney as required
• green chutney as required
• red chili-garlic chutney as required 
• 1 tsp. each of coriander leaves and sev to garnish

          In a bowl, mix together all the ingredients (except the chutneys). Now add in 2-3 tsp. each of the chutneys and give it a quick stir.

          Transfer to a serving bowl or in individual bowls. Garnish with coriander leaves and sev. Lastly drizzle some of the chutneys and serve immediately for a delicious evening snack.

                                Mix together puffed rice, farsan & crushed papdis.

                                Add sev, onions,

                                boiled potatoes, tomatoes, green chilies,

                                peanuts, coriander leaves,

                                all dry spices

                                and the chutneys.

                                Mix everything well.

                            Serve, garnish with sev, coriander leaves & a drizzle of chutneys.
                          

Okra Stir Fry with Garlic & Puffed Rice

       
          Okra sauteed with Garlic is a super quick recipe that takes very little time to dish out. I went on an adventurous trip and so decided - why not add some puffed rice. The end result was very delicious.

          I finished it off with lots of chopped coriander leaves and a garnish of coarsely ground roasted peanuts. Enjoy this stir fry as a side dish with either dal-chawal (rice-lentil combo) or with chapattis. So check out the step by step pictorial recipe to prepare it.

• 300 gms. okra, chopped into  1/2" thickness
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 1 tbsp. garlic, grated
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida (hing)
• 1 tsp. roasted cumin powder
• 1/2 tsp. amchur powder
• 2-3 tbsp. roasted peanuts, ground coarsely (opt)
• 1 tsp. red chili flakes
• 1/2 cup puffed rice
• 2-3 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with cumin seeds. After it stops spluttering, add the chopped okra and sauté for a minute on low flame.

          Now add salt, turmeric powder, asafoetida and garlic. Continue to fry for 2 minutes. Add amchur powder, cumin powder and chili flakes and fry till soft.

          Add the puffed rice and mix well. Stir fry for 2-3 minutes, before adding the coriander leaves. 

          Mix well and switch off the flame. Garnish with ground peanuts (opt) and serve as a side dish with either rice or chapattis.

                                  Chop okra into 1/2 " thickness.

                                  Heat oil & temper with cumin seeds.

                                  Add okra & sauté for a minute on low flame.

                          Add garlic, salt, asafoetida & turmeric powder. Fry for 2 minutes.

                             Add amchur powder, chili flakes & cumin powder. Fry till soft.

                                  Add puffed rice & mix well. Stir fry for 2-3 minutes.

                                 Add coriander leaves & mix well.

                                Serve, garnished with ground peanuts.