By Moumita Paul
A kolkata street style spicy & crunchy puffed rice chaat.
Dry roast 1 tsp whole cumin seeds, 1 tsp whole coriander seeds, 1 tsp whole saunf, 3 red chilies, & 1 bay leaf. Cool it down.
Ground the roasted spices into a finely powdered masala, & our Bengali bhaja moshla is ready to use in jhal muri.
Boil potato & overnight soaked white peas in pressure cooker. Cut cucumber, onion, & tomatoes into fine slices, finely chop the green chilies, ginger, & coriander leaves.
In a wide mouth vessel, first take 3-4 cups of muri or crunchy puffed rice, add jhal chanachur, papdi chanachur, dry roasted peanut/badam bhaja.
Add spicy roasted chana/chhola, sev/bengali Jhuri bhaja/alu bhujia, sprouted black chana, boiled white peas or matar, boiled potatoes.
Add chopped onion, tomatoes & cucumber, chopped fresh coriander leaves, green chillies & finely chopped ginger.
Add, white salt & black salt, jhal muri'r bhaja masala, or ground roasted spices or powdered masala(prepared at beginning of this recipe).
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Add aam tel or achar er tel or spicy achar oil, store-bought/homemade kasundi/Bengali mustard sauce, drizzle of pungent mustard oil/ sorsher tel.
Make a quick stir with a spoon & mix all ingredients nicely altogether with the muri, lastly add a squeeze of half lemon juice or a tsp of tamarind water.
Immediately serve this jhal muri, Just put a slice of coconut & sprinkle of all dry ingredients from its top while serving.