Wednesday, August 1, 2007

Zhaal Muri

After Zhanzhanit(Marathi word for extra spicy), its Zhaal(Bengali term for extra spicy). Zhaal Muri is a famous bengali chaat, which is as famous in Calcutta as bhel is in Mumbai. Zhaal Muri, meaning spicy mamra(puffed rice/murmura) tastes best when prepared from crisp puffed rice and eaten with extra hot chillies!

I have a Bengali friend here whom I visit quite often. Once I took along murmura chivda for her and she loved it.. Siad that it reminded her of Zhaal Muri, a bengali chaat/snack. She told me how its prepared(plus minus some ingredients) and served.. As a true chaat lover, returning back home, my first task was googling for the recipe.. found it at some places and finally prepared a mix n match combination.. Tasted lovely.. Next time my friend visited me, I said I was preparing sukki bhel(dry) for her. She had the first bite and said "This tastes exactly like Zhaal muri".. Now this was the real compliment and confirmation I was waiting for. :) So this perfect bengali favourite chaat goes for Nupur's "Z of Indian Vegetables"

I just thought what were the other words that come to my mind when i think of Z.. in general, just for timepass.. firstly zzzzzzzzzzzzzzzzzz, ofcourse sleep :) secondly Z for Zebra and Zoo, strong basics :) Z for zucchini, a common vegetable here in europe, Z for zunka, a maharashtrian vegetable dish, Z for Zimbabwe, thanks to my love for cricket few years back.. Z for zero, my childhood score for drawwing paper where I painted the sun green and the mango blue. :D Z for zhakkas, my favourite appreciatory word meaning awesome when extremely happy with something... Z for..........Wondering if I have missed some important Z words? :D

Zhaal Muri

Preparation Time:

15-20 mins


2-3 servings

What you need:

2-3 cups crisp Puffed Pice(Mamra/Murmura/Muri)
1 Onion, finely chopped
1-2 Potato, boiled and finely diced
1 Tomato, finely chopped
Cucumber chopped (1/4 cup)-Optional
2 tbsp roasted Peanuts
1 tbsp roasted Cashews-Optional
3-4 Green chillies, finely chopped
Jucie of 1/2 Lemon
1/2 tsp Red Chilli Powder
1/2 tsp Corriander Powder
A pinch of Turmeric
2 tbsp chopped Corriander
1 tbsp fresh grated Cocunut
Salt to taste

How to proceed:

1) Mix all the ingredients.
2) Garnish with corriander and cocunut.
3) Serve freshly prepared before mamra's become too soft

I served it topped with crushed Paprika flavoured Potato chips

* Best way to serve....

* A tsp of Mustard oil is usually added at the end before serving. I didnt have it and so didnt opt for it.. The quantity of lime, salt and red chilli powder should be adjusted as desired!


Nupur said...

Ah, that looks soooo heavenly! And guess what, I have some murmura in stock so I'll be making this :)

Asha said...

We call Churmuri and every village fair has a huge cart of Churmuri going and I always loved it.They even add grated carrots,served in newspaper cones just like that,tastes so great!:)
Thanks for this.

Sharmi said...

looks so nice. different one for "z".

Sreelu said...


did not read your posting yet but the pic made me drool, love zhaal moori so yummy and tangy

Anupama said...

Hi Aarti,
I came hear thru another blog hosting the Punjabi Food Event. I like your zhanzhanit Thecha. Looks like you are quite an enthusiast where participating in events is concerned. So maybe you will like to take part in one more. Do come over to my blog and give my event a thought.

zlamushka said...

This looks like a super healthy one, I like that. And I particularly like the newspaper cone. Havent seen tht one ever since i came back from Thailand :)

Nie choice, Aarti.

Nomad said...

Hey Aarti as the family is away on a long trip abroad I spend time reading and trying your dishes... wonder how i came about your page...any way you are just amazing...I bet when the fmly returns I am sure to be a few kgs stouter...thanks to you...Cheers and love to all in your family...


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