Jhal muri

Method

1. 1 Roast the puffed rice in a dry pan for 2 minutes until the grains are crispy, then let it cool.
2. 2 Roast the peanuts, then rub off the skins and coarsely grind them.
3. 3 Finely chop the onion, green bell pepper, green papaya, and herbs.
4. 4 Mix everything in an airtight container, then drizzle with uncooked mustard oil.
5. 5 Mustard oil needs to be used raw to get the authentic pungent flavor of the dish; cooking it will cause the smell to dissipate.
6. 6 Shake the box twenty times, then squeeze in some lemon juice and eat immediately while the rice is still crispy.