How to make Jhal Muri - Sk khazana -
One of the most popular Bengali street foods – spicy puffed rice bursting with myriad flavours
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Puffed rice, Mustard oil (सरसों का तेल)
Cuisine : Bengali
Course : Snacks and Starters
For more recipes related to Jhal Muri - Sk khazana checkout Bhel, Bhel Puri, Murmura Chiwda, Kurmura Tadka . You can also find more Snacks and Starters recipes like Shaami Kabab - SK Khazana Chicken Pizza - Sk Khazana Beetroot Vade Poached Egg Tuna Burger
Jhal Muri - Sk khazana Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 6-7 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Jhal Muri - Sk khazana Recipe
Puffed rice 2 1/2 cups
Mustard oil 3 tablespoons
Mustard seeds 2 teaspoons
Fenugreek seeds 1/2 teaspoon
Fennel seeds 2 teaspoons
Asafoetida 1/4 teaspoon
Red chilli powder 1 1/2 teaspoons
Roasted cumin powder 1 teaspoon
Black salt to taste
Chaat masala 1/2 teaspoon
Bengal gram (chana) boiled 1/2 cup
Peanuts roasted 2 tablespoons
Tomato small, chopped 1
Cucumber small, chopped 1/2
Onion small, chopped 1
Green chilli chopped 1
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Heat mustard oil in a non-stick pan till it begins to smoke. Add mustard seeds, fenugreek seeds, fennel seeds, asafoetida and 1 tsp red chilli powder, mix well and saute till fragrant. Take the pan off the heat and strain the oil into a bowl.
Step 2
To make the jhal muri spice mixture, take roasted cumin powder in a small bowl, add black salt, remaining red chilli powder and chaat masala and mix well.
Step 3
Take puffed rice in a large bowl, add boiled brown Bengal grams, roasted peanuts, tomato, cucumber, onion, green chilli, coriander leaves, 2 tsps spiced oil and 2 tsps jhal muri spice mix and mix well. Transfer into serving bowl, serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
