If you’re ever wandered through the bustling streets of Kolkata, you’ve probably seen vendors standing behind tall glass jars filled with puffed rice, spices and crunchy goodies.. That’s Jhalmuri – a beloved Bengali Street food that’s as flavourful as it is simple. The word “Jhal” means spicy, and “Muri” means puffed rice.. together, they creat a snack that’s light, tangy, and delightfully addictive..
What makes jhalmuri truly special is its balance of textures and flavours – the crisp puffed rice, the crunch of peanuts, the freshness of chopped veggies, and the fiery kick of mustard oil and green chilies. Every handful tells a story of Kolkata’s vibrant street food culture.
And the secret to its authentic flavor? A homemade Jhalmuri Masala – a Fragrant spice blend that ties everything together.. Today, we’ll make both from scratch!!
you can try Zanzanit Puneri Mataki Bhel | A Crunchy, Spicy Street-Style Snack recipe also
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
Zanzanit Puneri Mataki Bhel | A Crunchy, Spicy Street-Style Snack
Crispy Namkeen Samosa
Bedami Puri & Aloo ki Sabzi,
Kadu Puri with Aloo Matar ki Sabji,
Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,
Delhi-Style Tikki Chole Chaat: A Street Food Classic at Home
Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack,
High Protein Rich Moong Dal & Daliya Kheer,
Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
For the Jhalmuri Masala (Spice Blend)
- ½ tsp black peppercorns
- ¼ tsp cloves
- 1 tsp cumin seeds
- 1 green cardamom pod
- 1 tbsp whole coriander seeds
- ¼ tsp fennel seeds
- ½ tsp mustard seeds
- 5 dried red chilies
- ¼ tsp carom seeds (ajwain)
For the Jhalmuri
- Puffed rice (murmura) – as required
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 cucumber, finely chopped
- 1 boiled potato, chopped
- A handful of fresh coriander leaves, chopped
- Mixed farsan or spicy namkeen – as desired
- Sev – as desired
- Crushed crispy papdi or chana jor garam – a handful
- Roasted peanuts – a handful
- Grated coconut – optional
- Boiled black chickpeas (kala chana) – optional
- ½ tsp prepared Jhalmuri Masala
- Black salt – to taste
- Regular salt – to taste
- ¼ tsp chaat masala
- 1 tsp spicy red chutney (optional, for heat)
- 1 tsp mustard oil or pickle oil
- Lemon juice – to taste
- Finely chopped green chilies – to taste
- Fresh coriander leaves – for garnish
Method
Step 1 – Make the Jhalmuri Masala
- Firstly, heat a pan on low flame. Add 1/2 tsp black peppercorns, 1/4 tsp cloves, 1 tsp cumin seeds, 1 green cardamom, 1 tbsp coriadner seeds, 1/4 tsp fennel seeds, 1/2 tsp mustard seeds.
- Dry roast the spices until they release a beutiful aroma – be careful not to burn them.
- Now add 5 dried red chilies, 1/4 tsp ajwain (carom seeds)
- Roast for a few more seconds, then turn off the heat.. Allow the spices to cool completely.
- Once cooled, grind everything into a fine powder using a spice grinder or mortar and pestle. Keep the jhalmuri masala in an airtight jar. It stays fresh for up to 3 months and can be sprinkled over chaats, salads, or even curries for an instant flavor boost.
Step 2 – Prepare the Jhalmuri
- In a large mixing bowl, add the puffed rice (Lightly toast it in a dry pan for 1 – 2 minutes if it’s not crisp.)
- Add the chopped onion, tomato, cucumber, and boiled potato.
- Mix in Coriadner leaves, farsan / namkeen, crushed papadi, or chana jor garam and roasted peanuts
- If using, add grated coconut, and boiled black chickpeas for extra texture.
- Sprinkle in 1/2 tsp Jhalmuri Masala, black salt and regular salt to taste, 1/4 tsp chaat masala.
- Add 1 tsp spciy red chutney (optional), 1 tsp mustard oil or you can use pickle oil, lemon juice and chopped green chilies to taste.
- Mix everything quickly and thoroughly so the puffed rice says srunchy and gets evenly coated in the spices and oil.
- Garnish with a few fresh coriander leaves.
Enjoy your Jhalmuri as a light evening snack with a cup of hot tea or serve it at gatherings for a fun, interactive snack station. It’s vegan, quick to make, and bursting with flavor — the perfect reminder that simple ingredients can create something truly magical.
Tips & Tricks for the Perfect Jhalmuri –
- Use fresh, crisp puffed rice: Stale murmura can ruin the texture. If unsure, re-crisp it in a dry pan for a minute or two.
- Mustard oil = authentic flavor: Its pungency gives Jhalmuri its characteristic kick. Use cold-pressed mustard oil for the best aroma.
- Mix just before serving: The moisture from veggies can make the puffed rice soggy. Combine everything right before eating.
- Customize your heat: Adjust the red chilies in the masala and the amount of green chilies according to your spice preference.
- Serving idea: Serve in a paper cone (thonga) for a true Kolkata street-side experience!
