Photograph of the finished Jhal muri

India · Gạo bung trộn dầu mù tạt cay

Jhal muri

15 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Puffed rice (rice flakes) Puffed rice (rice flakes) 1.1 lb
  • Photograph of Mustard oil Mustard oil ⅓ cup
  • Photograph of Roasted peanuts Roasted peanuts 6.3 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Green papaya Green papaya 8.5 oz
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Lime Lime 4
  • Photograph of Chaat masala powder Chaat masala powder 0.8 oz

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.
Start cooking