Jhaal Muri

• 4 cups murmura/ muri (puffed rice)

• 1/4 cup fine sev (bengal gram vermicelli)

• 1/4 cup peanuts

• 1 teaspoon oil

• 1/2 cup potato boiled, peeled and cut into small pieces

• 1/2 cup tomato finely chopped, seeded

• 1/2 cup cucumber finely chopped

• 2 tablespoons green chili, finely chopped, adjust to taste

• 2 tablespoons cilantro finely chopped (hara dhania)

• 1/4 cup tamarind paste

• 4 teaspoons mustard oil

Spice Mix

• 4 teaspoons roasted cumin seeds powder

• 1 teaspoon salt

• 1 teaspoon black salt

• 1 teaspoon mango powder (amchoor)

• 1 teaspoon red chili powder

• 1/2 teaspoon garam masala

• 4 slices of lemon for garnishing

How to make Bengali Jhaal Muri

• Combine all the dry spices together. Set aside.

• Heat a 1 teaspoon of oil in a small pan on medium heat, add peanuts and roast stirring continuously till lightly brown. This should take about 2 minutes. Set aside.

• Dry roast the muri/puffed rice on medium heat for about 3 minutes. Notes: muri should not change color, they should be white but roasting gives freshness and make them crispy. Set aside.

• Just before ready to serve jhaal muri add the peanuts, sev, tomato, potato, cucumber, green chili, cilantro, tamarind paste, mustard oil and spices. Toss them and serve.

• You may adjust all the ingredients to your taste. Enjoy!