Recipe: Bethica’s Jhal Muri or Spicy Puffed Rice

Tea-time snack Jhal Muri is easy to rustle up and is a healthy alternative to any store-bought snack.

Bethica Das‘s version makes use of a seasoning of grated fresh coconut and a sprinkling of bhujia too.

Jhal Muri should be eaten the instant it’s made and it doesn’t store well.

 

Jhal Muri

Serves: 2

Ingredients

  • 2½ cups muri or puffed rice
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 2 green chillies, finely chopped
  • 2 tbsp grated fresh coconut
  • 1 small potato, boiled, peeled and chopped
  • 2 tbsp boiled black chickpeas
  • 2 tbsp green coriander or dhania or cilantro leaves, chopped
  • 3 tbsp mixed bhujia or gram flour fritters
  • 2 tbsp roasted peanuts
  • 1 tbsp mustard oil
  • 1 tsp lime juice
  • Pinch salt
  • ½ tsp chilly flakes
  • ½ tsp jeera or cumin power (seeds dry roasted and ground)

Method

  • In a bowl mix together the onions, green chillies, coconut, tomato, potatoes, coriander leaves, black chickpeas.
  • Just before serving add the puffed rice, all the dry spices, peanuts, mixed bhujia, lime juice, mustard oil.
    Give it a toss and serve immediately with hot chai.

Editor’s Note: For a Jain version skip the onions and potatoes.

For a more diabetic-friendly version, go slow with the puffed rice and potatoes and use more chickpeas.

Bethica Das is a Sharjah-based food blogger.

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