Jhal Muri

A quick, delicious, and healthy snack of puffed rice found mostly on the streets of Kolkata.

  • Cooking time
    1 hour
  • Calories
Recommended by
members who rated this recipe on Youtube

Jhal muri is a street food/chaat made in Kolkata with good laal muri (puffed rice), boiled potato, chopped fresh cucumber, tomatoes, green chillies, coconut, sprouted Bengal gram, boiled yellow peas, etc. All of this is seasoned with a special jhal muri moshla (spice mix), generous sprinkling of pungent mustard oil, and black salt. Jhal muri sellers set up their shops outside schools, colleges, railway stations, parks—anywhere that people need a light, affordable evening snack. Our favourite jhal muris are those served on trains during long journeys, by travelling vendors who board the train with their jhal muri setup, make jhal muri for the hungry (or bored) passengers, and then get off the train at another station. They keep travelling back and forth on certain routes all day selling delicious jhal muri.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


  • 30 g muri (puffed rice)
  • 25 g chanachur
  • 15 g plain bhujiya
  • ½ tsp bhaja moshla
  • ¼ tsp beetnoon (black salt)
  • 15 g boiled motor (yellow peas)
  • 10 g raw, sprouted chhola (whole Bengal gram)
  • 2 g green chillies
  • ¼ tsp ginger
  • 25 g boiled potatoes
  • 8 g coconut
  • ¼ tsp green chilli paste
  • 5 g aam'er achar'er tel (oil from green-mango pickle)
  • 3 g mustard oil
  • 15 g onions
  • 10 g tomatoes
  • 5 g lime juice


  1. Before starting, make sure that your muri is very crispy. You can microwave it for 30 seconds if you want.
  2. Boil potatoes. Peel and cut them into 1 cm cubes. Finely chop onions, green chillies, and ginger. Dice the tomatoes, removing the pulpy interior, or the muri will turn soggy. Chop coconut. Make a paste of green chillies.
  3. Take muri in a large mixing bowl. Add chanachur and bhujiya. Sprinkle bhaja moshla and black salt (beetnoon). Add boiled motor (yellow peas) and raw, sprouted chhola (whole Bengal gram). Add green chillies and ginger. Now, add the boiled and chopped potato. Add coconut. Add the dry(ish) ingredients first so that the muri does not turn soggy.
  4. Now, add green chilli paste. Drizzle some aam'er achaar'er tel (oil from green-mango pickle) and raw mustard oil. Add onions, tomatoes, and a squeeze lime juice.
  5. Mix quickly and serve.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
Viewers liked this

Palong Shaak Bhaja

Stir-fried spinach

  • 30 mins
  • 79
Viewers liked this
See all New recipes »
Street Food
View all »

Kolkata Egg Roll

Of all the rolls, wraps, and frankies we have had, nothing comes close to a Calcutta roll—neither in taste, nor in sound architecture.

  • 1 hour
  • 530

Calcutta Chicken Roll

This is a Calcutta-style roll in which chicken kathi (skewered) kababs are wrapped in sweet, flaky porota.

  • 3 hours
  • kcal

Jhal Muri

A quick, delicious, and healthy snack of puffed rice found mostly on the streets of Kolkata.

  • 1 hour
  • kcal
View all »

Jhal Sooji

Sooji (semolina) cooked in Bengali spices and seasonal vegetables: a healthy and hearty breakfast.

  • 45 minutes
  • kcal

Jhal Muri

A quick, delicious, and healthy snack of puffed rice found mostly on the streets of Kolkata.

  • 1 hour
  • kcal