Jhaal Muri
indian, rice, snacks
1 muri*
1 green chillies
1 fresh coconut
2 or 3 types of chanachur
1 fried spanish peanuts
1 onion: raw, optional
1 mustard oil
1 gota'r massala**
*Rice Krispy, though it has a slight sweet taste to it, it remains more crispy than what I get from the Indian stores.
**: Only a handful of widows in the South 24 Parganas can make this spice, a mixture of apparently some 50 ingredients. A dwindling art form
Mix these in proportion. Enjoy.
Don't forget the tea afterwords.
Naeem Mohaiemen
There are two very good alternatives to 'Muri': If you put 'Mamra' or 'mamura' (what the Indian grocery stores sell as Muri) in the oven for 5-7 minutes @250F, they become quite crispy and taste quite like Muri Wala's Muri.
OR
Only if you are interested in going through a lot to get a slightly better tasting muri- put a good amount of cooking oil in a large saucepan and bring to boil; put 1 tsp of Uncle Ben's Converted Rice; in a wire strainer, and hold the strainer in the oil, you'll see the rice puff-up in seconds. You need to do this in small increments to get a good amount of muri, and don't forget to turn your smoke alarm off before you start!
Arif Ahmed wrote:
One more thing- if you want your Jhal-Muri to taste somewhat like that sold in Dhaka Stadium, add some tamarind chutney (Deep brand sold in the Indian grocery stores is by far the best I have tasted). And I agree with Zunaid, Punjabi Mix tastes better than the other brands of chanachur sold in the Indian grocery stores across North America.
Abul R. Hasan ahasan@msmailgw.sdsmt.edu soc.culture.bangladesh
This is the kind of discussion I like. To make old Muri crisp I always use microwave. 1 to 1 1/2 minute works perfect. You got to be careful though. I always bring Muri from Dhak in large quantity.
Rafiq
Yield: 1 servings