If you ask me what is my all-time favorite evening snack, I could easily, rather blindfolded say, it’s Jhalmuri. It’s a typical Bengali roadside snack that has been sold over centuries on the evening streets of Bengal by local vendors. In childhood, I used to rush to them to purchase a thonga (paper packet) of this pure joy. But, as we grow up we become picky about the ingredients. So, it happened to me too. And, the most fascinating part of preparing Jhalmuri is there is no recipe. You may add ingredients of your choice, change the measurements according to your taste buds, and still be able to savor it.
Let’s see how you too can prepare it.
Treat the recipe as a guideline. You may play with the ingredients.
Ingredients:
Muri (puffed rice) – 30 g
Chanachur – 2 Tablespoon
Bhujia – 2 Tablespoon
Roasted spices (a typical Bengali roasted spice powder) – ½ Teaspoon
Black salt – ¼ Teaspoon
Boiled yellow peas – 1 Tablespoon
Raw Bengal gram – 1 Tablespoon (overnight soaked)
Green chili – To taste (finely chopped)
Ginger – ½ Teaspoon (finely chopped)
Boiled potato – 1 No. small size (cut into pieces)
Coconut – 10 g (chopped)
Pickle oil – ½ Teaspoon
Mustard oil – ½ Teaspoon
Procedure:
Take a bowl and add super crispy muri to it.
Then add all the dry ingredients first.
Now add the pickle oil and mustard oil.
Give it a quick mix.
Serve instantly.
Nutritional Value of 1 bowl Jhalmuri
| Calories | 556 Cal | |
| Total Fat | 52 g | 67% of the Daily Value |
| Saturated Fat | 8 g | 40% of the Daily Value |
| Cholesterol | 0 mg | |
| Sodium | 5007 mg | 218% of the Daily Value |
| Total Carbihydrate | 21.6 g | 8% of the Daily Value |
| Dietary Fiber | 3.3 g | 12% of the Daily Value |
| Total Sugars | 0.6 g | |
| Protein | 3 g | |
| Calcium | 9 mg | 1% of the Daily Value |
| Iron | 2 mg | 10% of the Daily Value |
| Potassium | 101 mg | 2% of the Daily Value |
The percentage of the Daily Value is based on a 2000-calorie diet.
Conclusion:
Jhalmuri is not just a dish for me, it’s a memory from childhood. Rather, a story that started ages back, and still I am head over heels in love with it. A little permutation combination in the ingredient list can create a load of difference in the overall taste. That’s how its taste differs from vendor to vendor. And, that’s how the taste differs in my kitchen too.
Enjoy!
Read other Recipes too.