Kolkata special bengali Jhal muri or masala muri recipe with step by step pictures. What is jhal muri and what is the exact meaning of its name? Jhal muri is an authentic bengali snacks which is easily available in almost every busy street of West Bengal aka kolkata and Bangladesh. It does not need any introduction as its name itself evidence of its Bengali origin. Jhal and muri both are Bengali terms means spicy puffed rice in one word and it is directly connected with our Bengali emotions.
How to make jhal muri at home? Popular Kolkata street food Jhal muri is basically a Bengali style puffed rice chat with moori, different spicy snacks (i.e, chana chur, Chola badam bhaja, or dry roasted chickpeas and peanuts), sprouted chana, boiled potatoes, white peas, finely chopped cucumber, onion, tomatoes, special masala, kasundi, a sprinkle of lemon juice and a drizzle of pungent mustard oil.
Why jhal muri is called masala muri? As we know masala means spices and few special spices are used in this puffed rice chat to make it spicy. That is why it is called masala muri too.
Even due to its popularity our neighboring states like Bihar and Orissa also fall in love with it. As a result, you might have seen, in Kolkata, many Bihari vendors are selling jhal muri along with their popular bhel puri. Since my childhood, I am a great fan of muri so I love any kind of muri recipes. Such as, after coming to Bangalore, I have tasted Karnataka’s special churmuri too. However, that is also delicious but there is a huge difference in taste with our bengali jhal moori recipe.
Though jhal muri was born in Kolkata streets or footpath during the old days of Calcutta(old name of Kolkata). But its popularity spreads all over the world. However, to retain Bengalis nostalgia over this street food, few well-known Bengali restaurants kept it in their menu as evening snacks, especially in outside Kolkata. Such as in Bangalore, 6 ballygunj place used to serve jhal muri through their snacks counter, Gupshup. I had it many times from there.
Being a Bengali and a resident of south 24 Parganas, more than jhal muri, we are acquainted with this street food as moshla muri. You have heard it right, its moshla muri not masala muri. As we Bengalis pronounce masala as moshla in our local language. You will get a clear idea about it, if you ever visit Sealdah south railway station. There you may find many moshla muri stalls around. The best part of their jhal muri was special flavourful masala, kasundi, and served with a slice of coconut on its top, add an extra touch. Though because of the high price of coconut now most of the vendors serve these muri without coconut. But while preparing it at home must add coconut slices to enhance its taste.
I have personal experience of seeing how they prepare moshla muri. As these are open stalls so there is nothing to hide. So which ingredients they are using and in what quantity, all you can see. Only whatever powdered masala they are using are the secret ingredients of their recipe. So whatever namkeen you are adding that is not enough if the special masala is missing.
On the other side, that special masala is one of the most important ingredients which justify its name too. That powdered masala is nothing but a special bhaja moshla which is actually made of few dry roasted whole spices. And that is the big challenge to make the same masala in your kitchen to create that exact flavor. So today along with my this recipe I will share my special murir masala too.
As a muri lover, often I prepare such muri-based recipes at home and that is the reason behind sharing this recipe on my blog.
Try this recipe at home and let me know your valuable feedback in the comment section below. Even you may ask any question to me regarding this recipe.
Kolkata special bengali jhal muri or masala muri recipe
Prep time: 20 mins
Served in: 25 mins
Total no. of servings for: 3 people
Course: evening snacks
Author: Moumita Paul
Ingredients jhal muri
- 3-4 cups of muri or puffed rice
- 2 tbsp boiled aloo or potatoes
- 3 tbsp of sprouted chana or chola
- 2 tsp chopped tomatoes
- 2 tbsp chopped cucumber
- 2-3 tbsp jhal chanachur
- 2 tbsp papri chanachur
- 2 tbsp chola bhaja(dry roasted chana)
- 2-3 tbsp aloo bhujia or sev or Jhuri bhaja
- 3 tbsp badam bhaja or dry roasted peanuts
- 2 tsp jhal murir masala
- 1/2 lemon juice
- 1/4 tsp black salt
- 1/4 tsp salt
- 1 tsp kasundi or bengali mustard sauce
- 3/4 tsp aam tel or achar oil
- 1 tsp mustard oil or sorsher tel
- a handful of coriander leaves
- 2 chopped green chillies
- 1 1/2 tbsp boiled white peas
- 1 tsp finely chopped ginger
- 3 tbsp finely chopped onion
- few coconut slices
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 3 red chillies
- 1 bay leaf
How to make kolkata special bengali jhal muri or masala muri recipe
How to make kolkata style jhal murir masala
- Take a pan with 1 tsp whole cumin or jeera seeds, 1 tsp whole coriander seeds or Dhanya seeds, 1 tsp whole saunf or fennel seeds, 3 red chilies, and 1 bay leaf.
- Put the pan on the low heat of the stove top, 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 to a fine powder. As shown in the picture. Store it in a small airtight container.
Preparation of jhal muri recipe
- First, boil aloo or potato(with its skin) and overnight soaked white peas together in a pressure cooker. Put the pressure cooker on high flame for boiling these veggies 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 into small cubes, keep it 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 it finely. Cut a lemon into half.
- Then finely chop the green chilies, ginger, and coriander leaves. Put it in a different bowls.
- 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.
How to make jhal muri
- Take a wide mouth vessel, first take 3-4 cups of muri or puffed rice.
- Then add 2 tbsp of jhal chanachur and 2 tbsp of papdi chanachur in it.
- Then add 3 tbsp dry roasted peanuts or badam bhaja.
- Adding 2-3 tbsp jhal chola bhaja or spicy dry roasted chana.
- Add sev or bengali Jhuri bhaja or even you may use Haldiram’s aloo bhujia too.
- Add 2 tbsp sprouted chana or chola and 2 tbsp boiled white peas or motor.
- Then add chopped boiled potatoes or siddho aloo.
- Add all vegetable salads like chopped onion, tomatoes, and cucumber.
- Then add chopped coriander and finely chopped ginger.
- Then add white and black salt respectively.
- Add jhal murir bhaja masala or dry roast spices.
- Then add aam tel or achar er tel or spicy achar oil.
- Add normal store-bought kasundi or homemade aam kasundi. Though I used store bought normal kasundi but the homemade aam kasundi is best for using 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 of all dry ingredients from the top before serving.
- Keeps all ingredients ready before making this moshla muri recipe. Otherwise, muri or puffed rice gets soggy and won’t get that awesome taste.
- Here I used packet muri, but you can use homemade moori too if available around.
- May use more types of chana chur, motor korai bhaja, even a little chire or chal bhaja too.
- You may add chopped coconut too. Though spiciness and tanginess are up to you, so you may add more green chilies and more lemon juice even add tamarind water too.
- Don’t waste your time once mixing is done, start eating to enjoy its delicious taste.
- Though you may use the same murir masala for preparing any recipes with muri to make a quick evening snack.