Jhal moori / masala muri (or known as Bengali bhel) is a tea time must have dish for all Bengalis. It’s a spicy combination of muri / moori (puffed rice) mixed with sorser tel (mustard oil, for that authentic pungent taste) with sliced onions, boiled potato slices, chanachur (bhujiya) and of course green chillies (from where it gets the name “jhal” / hot) with varieties of other ingredients as per your taste & availability like thin coconut slices, tomatoes, cucumbers, fried papad…the list is endless and each one unique from one another.
Sending this to the Sunday Snacks - Chaats/Indian Street Food event hosted by Pallavi.
- 200 gms puffed rice (moori / muri)
- 2 onions, finely sliced
- 2 boiled potato, chopped
- 1 tomato, chopped
- 1 cucumber, chopped
- 2 cups chanachur (bhujiya / ganthia)
- 4 fried papad, crushed
- 1” ginger, finely chopped
- 2 green chilies, minced
- 1 tbsp mustard oil
- salt to taste
- a pinch of rock salt
- coconut slices
- 1 bunch coriander leaves, chopped
- lemon juice (optional)
- Sprinkle mustard oil over the puffed rice. Mix well. Add the rest of the ingredients and mix well with the puffed rice.
- Adjust salt. Serve immediately.
I am also sending this to 15 minute Cooking event, hosted by Mahimaa...