Prep Time: 5 minutes
I discovered this snack while traveling through Nepal and quickly became obsessed with it. The dish originates in Kolkata in northeastern India and is a favourite street food across the country and is gaining popularity abroad due to its amazing combination of spices and summery veggies.
Jhal Muri is a refreshing gluten-free chaat (Indian snack) made of puffed rice, chickpea vermicelli, fresh herbs and veggies, a truckload of spices, tamarind, peanuts and lime juice. Each mouthful contains the seven elements of the flavour spectrum plus a burst of sunshine.
Some ingredients can be modified to suit your tastes and I hardly ever stick to one recipe when I make this. Sometimes I throw in some extra greens or leave the onions out, it all depends on how we feel on jhal muri day.
Like most salads, this can be made quickly and is an amazing meal, or quick snack on the run if you are fast at chopping (and eating).
I found all of these ingredients at an Indian grocers, and the staff were very helpful in explaining the contents. A lot of them were foreign to me like chaat masala, which is a spice mix with pomegranate, mango, asafoetida and some other lovely things. Chaat masala is now my best friend.
For two servings
- 1 cup Indian puffed rice (muri)
- 1/2 cup chickpea vermicelli (sev)
- 2 tablespoons crushed peanuts
- 1/2 cup fresh sprouts (I use black lentil)
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon freshly grated ginger
- 1 cucumber, skinned and cubed
- 4 tablespoons red onion, finely chopped
- 1 tomato, chopped
- 1/2 cup tamarind sauce
- 2 limes, juiced
- 2 tablespoons chaat masala
- 1 tablespoon garam masala
- In a large bowl combine puffed rice, chickpea vermicelli and peanuts.
- Add the vegetables, sprouts, ginger and cilantro and mix
- Stir in the tamarind sauce, lime juice and 2 masalas
- Serve immediately or it might turn into a soggy salad