cups murmura/ muri (puffed rice)
1/4 cup fine sev (bengal gram vermicelli)
1/4 cup peanuts
1 teaspoon oil
1/2 cup potato boiled, peeled and cut into small pieces
1/2 cup tomato finely chopped, seeded
1/2 cup cucumber finely chopped
2 tablespoons green chili, finely chopped, adjust to taste
2 tablespoons cilantro finely chopped (hara dhania)
1/4 cup tamarind paste
4 teaspoons mustard oil
4 teaspoons roasted cumin seeds powder
1 teaspoon salt
1 teaspoon black salt
1 teaspoon mango powder (amchoor)
1 teaspoon red chili powder
1/2 teaspoon garam masala
4 slices of lemon for garnishing
Combine all the dry spices together. Set aside.
Heat a 1 teaspoon of oil in a small pan on medium heat, add peanuts and roast stirring continuously till lightly brown. This should take about 2 minutes. Set aside.
Dry roast the muri/puffed rice on medium heat for about 3 minutes. Notes: muri should not change color, they should be white but roasting gives freshness and make them crispy. Set aside.
Just before ready to serve jhaal muri add the peanuts, sev, tomato, potato, cucumber, green chili, cilantro, tamarind paste, mustard oil and spices. Toss them and serve.
You may adjust all the ingredients to your taste. Enjoy!