Kolkata special Jhal muri or Bengali masala muri recipe with step by step pics – Jhal muri is a popular street-style puffed rice chaat, a wonderful snack from our Bengali cuisine. Puffed rice is mixed up with different savory Indian snacks and a special powdered masala for making jhal muri. Jhalmuri is popular as evening snacks and served in a paper packet with whole green chilli and a slice of coconut.
Though jhal muri recipe is originated in Kolkata aka West Bengal, however, similarly popular in Odisha and Bangladesh. Even due to its popularity our neighboring states of West Bengal, like Bihar and Orissa also fall in love with this bengali puffed rice chat. As a result, you might have seen, in Kolkata, many Bihari vendors are selling bengali jhal muri along with their famous bhel puri.
What is jhal muri? Jhal muri is a recipe of popular Kolkata street food, a Bengali-style puffed rice chaat. It is prepared by mixing up puffed rice with a perfect ratio of different spicy snacks. Like chana chur/namkeen mixture, Chola-badam bhaja/ dry roasted chickpeas, and peanuts. Even a few healthy snacks like sprouted chana, boiled potatoes, and white peas, finely chopped cucumber, onion, tomatoes added making this recipe. Most importantly a special jhalmuri masala, Bengali mustard sauce or kasundi, a sprinkle of lemon juice, and a drizzle of pungent mustard oil are must-used ingredients for making its authentic taste.
Why jhal muri is called masala muri? Masala means spices and few special spices are used in jhal muri to make it spicy. That is why in Kolkata, it is called masala muri too.
Puffed rice has different names in different Indian states such as mudhi, murmura, or pori. So except Kolkata, people from different Indian states can also make jhal muri at their home with their own version of puffed rice.
Since my childhood, I am a great fan of puffed rice that is the reason I love any kind of puffed rice recipes including jhal muri. Being a Bengali and moreover a foodie, after coming to Bangalore, I have tasted Karnataka’s special churmuri too. That tastes great. But don’t try to find similarities with our bengali jhal muri recipe.
Though jhal muri was invented in Kolkata however doubtful about the time before or after the partition of Bengal. However, its birthplace was Kolkata aka West Bengal streets or footpath during the olden days of Calcutta. But its popularity spreads all over the world. Such as, to retain Bengalis nostalgia over this street food, few well-known Bengali restaurants kept it on their menu as evening snacks, especially outside Kolkata. Such as in Bangalore, 6 Ballygunj Place served jhalmuri through their snacks counter, Gupshup.
Being a Bengali and a resident of south 24 Parganas, more than jhal muri, this Kolkata street food is acquainted us as moshla muri. You have heard it right, it’s moshla muri, not masala muri as we Bengali always 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 is special flavourful masala, kasundi, or bengali mustard sauce, and served with a slice of coconut on its top, add an extra touch to this recipe.
I have personal experience of seeing how they prepare jhal muri or masala muri recipe. 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 the powdered masala they are using are the secret ingredients of their recipe. So whatever namkeen you are adding is not enough if that special powered masala is missing.
Actually, that special powdered masala is one of the most important ingredients for making an authentic jhal muri recipe. That powdered masala is nothing but a Bengali special bhaja moshla which is actually made of few dry roasted whole spices such as cumin, coriander, fennel, dry red chilli and bay leaf. The perfect ratio of all of these ingredients makes the same masala in your kitchen to create that exact flavor.
As a muri/puffed rice lover, often I prepare muri-based recipes at home and that is the reason behind sharing this jhal muri recipe on my blog.
Try this jhal muri or spicy Bengali puffed rice snack 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 | masala muri recipe
Prep time: 20 mins
Served in: 25 mins
Total no. of servings: 3 people
Course: evening snacks
Author: Moumita Paul
Ingredients of jhal muri/masala muri
- 3-4 cups of muri/ puffed rice
- 2 tsp jhal murir masala
- 2 tbsp chola bhaja/ roasted chana
- 3 tbsp sprouted chana/ chola
- 2 tbsp boiled potatoes/aloo
- 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
- 1/4 tsp black salt
- 1/4 tsp salt
- 1 tsp kasundi/ bengali mustard sauce
- 3/4 tsp aam tel/ achar oil
- 1 tsp mustard oil/ sorsher tel
- a handful of coriander leaves
- 1 1/2 tbsp boiled white peas
- 1 tsp finely chopped ginger
- 3 tbsp finely chopped onion
- few coconut slices
Bhaja masala for jhalmuri
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 3 red chillies
- 1 tsp fennel seeds
- 1 bay leaf
How to make kolkata special bengali jhal muri recipe
How to make jhalmuri 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 stovetop, 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.
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/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 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.
- Keeps all ingredients ready before making this jhalmuri recipe. Otherwise, muri or puffed rice gets soggy and you will lose its exact taste.
- Here I used packet muri/packet puffed rice, but for having the best taste, you can use homemade puffed rice too if available around.
- May use more types of chana chur/namkeen mixture, matar korai bhaja/roasted matar, 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.
- You may use the same powdered masala for preparing any puffed rice recipes to make a quick evening snack.