How To Make Tasty Kolkata Special Jhalmuri Or Bengali Masala Muri At Home Step By Step

Kolkata Special Jhalmuri 

 Recipe Introduction: Kolkata special Jhal muri recipe or Bengali masala muri recipe with step by step pics. What is jhal muri recipe? Jhal muri is a Bengali term that means Spicy Puffed Rice Chaat, a very popular Kolkata street food. It is prepared by crunchy puffed rice mixed up with different savory Indian snacks and special powdered masala. Jhalmuri is a popular evening snack in Kolkata and in street-side stalls, it is served in a paper packet with whole green chilli and a slice of coconut.

Ingredients of Jhalmuri:

• 3-4 cups of muri/ crunchy puffed rice
• 2 tsp jhal murir masala
• 2 tbsp chola bhaja/ roasted chana
• 3 tbsp sprouted chana
• 2 tbsp boiled potatoes
• 2 tsp chopped tomatoes
• 2-3 chopped green chillies
• 2 tbsp chopped cucumber
• 2-3 tbsp jhal chanachur/spicy namkeen mixture
• 2 tbsp papri chanachur/papdi namkeen
• 2-3 tbsp aloo bhujia or sev or Jhuri bhaja
• 3 tbsp badam bhaja or roasted peanuts
• 1/2 lemon juice/lebur ros
• 1/4 tsp black salt
• 1/4 tsp salt/safed namak/nun
• 1 tsp kasundi/ bengali mustard sauce
• 3/4 tsp aam tel/ achar oil
• 1 tsp mustard oil/ sorsher tel
• a handful of coriander leaves/dhone pata
• 1 1/2 tbsp boiled white peas
• 1 tsp finely chopped ginger
• 3 tbsp finely chopped onion
• few coconut slices/ narkel er phali

• Bhaja masala for jhal muri recipe

  • 1 tsp cumin seeds/gota jeere
  • 1 tsp coriander seeds/gota dhone
  • 3 red chillies/shukno lanka
  • 1 tsp fennel seeds/gota mouri
  • 1 bay leaf/tej pata
  • How to make kolkata special bengali jhal muri with step by step :
  • Instruction:
  • Making jhalmuri masala
  • Take a pan with 1 tsp whole cumin seeds(gota jeere), 1 tsp whole coriander seeds( Dhanya seeds or gota dhone), 1 tsp whole saunf( fennel seeds or gota mouri), 3 red chilies,and 1 bay leaf(taj pata).
  • Put the pan on the low heat of the gas stove dry roast the masala for 2-3 minutes, or till the aroma of dry roasted spices comes out. Remove the spices from the pan and let it cool down.Once the spices cool down, ground it into a finely powdered masala, and our Bengali bhaja moshla is ready to use in jhal muri. As shown in the pics. Store it in a small airtight container.
  • Preparation of jhal muri recipe:
  • First, boil potato/aloo(with its skin) and overnight soaked white peas together in a pressure cooker. Put the pressure cooker on high flame for boiling potatoes and peas till 2-3 whistles. Though some peas get extra time to cook.Once the pressure cooker releases its heat automatically, then first remove the aloo from the cooker. Peel out the potatoes and cut them into small cubes, keep them in a bowl. Then remove the peas from the cooker by straining its water and keep it in another bowl.
  • In the meantime, cut all the veggies like cucumber, onion, and tomatoes into fine slices or chopped them finely. Cut a lemon in half.
  • Then finely chop the green chilies, ginger, and coriander leaves. Put it in a different bowl.
  • For making sprouted chana or chola, just soak the chana two days back, and when the chana or chola completely soaked the water then strain the excess water and cover it with a damp cloth for 1 day. Its sprout will easily come out.
  • Cut the coconut into slices or even chop it too if want to mix it with muri.
  • Either use store-bought dry roasted peanuts or make it at home. At home, for dry roasting, the peanuts, take a pan with a handful of peanuts and put it on low flame by continuous stirring. When the peanuts started crackling, roast it for another 1 minute with a continuous stir. Then switch off the flame and remove the peanuts to a plate and let it cool down. Once it gets cool, just rub it and its skin will easily come out. Then remove its skin and keep it in a bowl.
  • Use small bowls to keep jhal chanachur, normal papri chanachur/, sev or Jhuri bhaja or aloo bhujia, black and white salt.Even use more small bowls to keep kasundi, aam tel or spicy achar oil, and sorsher tel or mustard oil.
  • Making jhal muri: 
  • Take a wide-mouth vessel, first take 3-4 cups of  muri or crunchy puffed rice.Then add 2 tbsp of jhal chanachur/spicy namkeen mixture and 2 tbsp of papdi chanachur/papdi namkeen in it.Then add 3 tbsp dry roasted peanuts or badam bhaja.Adding 2-3 tbsp jhal chola bhaja or spicy roasted chana.Add sev or bengali Jhuri bhaja/sev bhujia or even you may use Haldiram’s aloo bhujia too.Add 2 tbsp sprouted black chana or chola and 2 tbsp boiled white peas or matar.Then add chopped boiled potatoes or siddho aloo.Add all vegetable salads like chopped onion, tomatoes, and cucumber.Then add chopped coriander leaves, green chillies and finely chopped ginger.Then add white and black salt respectively.Add jhal murir bhaja masala or ground roasted spices or powdered masala(prepared at beginning of this recipe).Then add aam tel or achar er tel or spicy achar oil.Add normal store-bought kasundi(homemade aam kasundi) or Bengali mustard sauce. Though I used store-bought normal kasundi but the homemade aam kasundi is best for use in this recipe.Adding a drizzle of our pungent mustard oil or sorsher tel.Now make a quick stir with a spoon and mix it nicely altogether with the muri or puffed rice.
  • Lastly must add a squeeze of half lemon juice or a tsp of tamarind water. Again give it a good stir.Then immediately serve this jhal muri in a paper bag(thonga in Bengali) or in a bowl. Just put a slice of coconut and sprinkle all dry ingredients from the top before serving.