Friday, January 14, 2011

Jhaal Moori - Another version of Bhel Puri

Well Jhaal Moori is basically very tikha/hot puffed rice mixed in mustard oil, raw onion, cucumber and all those tikha khatta masala along with peanuts, green chillies and fried grated sewai.. The meaning of Jhaal Moori is jhaal in Bengali means very tikha/hot. And Moori in Bengali means Puffed Rice. This particular item is very spicy and tasty. Thus where the name came from.

Since I am into typical Bengali cuisine, I wanted to make it sholo aanaa Bangali, meaning, 100% bengali. Keep in mind that the entire thing should be very spicy and full of green chilies. In bengali "jhaal" means tikha or chili hot. So you can well understand.

Thus is post goes like this:


Puffed rice (moori) - 1 cup
Half Onion - finely chopped
Half Cucumber - finely chopped
Coconut Slices - finely chopped
Tomato Slices - finely chopped
Green chili - finely chopped
Roasted peanuts
Chopped cilantro/dhaniya
Red chili powder - 1 tsp
Black Salt - 1 tsp
Aamchur Powder - 2 tsp
Common salt to taste
Mustard oil - 1 tbsp
Meetha chutney - 1 tbps
Lemon juice - 1 tsp
Fried Sewai/Sev - A handful

How to make Jhaal Moori: In a bowl add puffed rice (moori) along with chopped onion, cucumber, coconut, tomato and green chilli. Add red chill powder, salt, black salt and aamchur powder. Mix well. Add peanuts and mix again. Add mustard oil, meetha chutney and lemon juice. Serve in a bowl. Sprinkle with dhaniya/cilantro and sewai/sev. Eat immediately before the onion and cucumber leaves its water. Your Jhaal Moori is ready to eat.

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