Jhal Muri (ঝাল মুড়ি) — Indian Puffed Rice Snack with Mustard Oil and Chilies

• 70 gpuffed rice (muri)
• 12 mlmustard oil (raw, for authentic pungency)
• 15 mlfresh lime juice
• 2 gfine salt
• 2 groasted cumin powder (about 1 tsp)
• 2 gKashmiri red chili powder (about 1 tsp, for color and mild heat)
• 2green chilies (thinly sliced)
• 60 gred onion (finely chopped)
• 80 gtomato (seeded and finely chopped)
• 60 gcucumber (finely chopped)
• 10 gfresh cilantro (finely chopped)
• 30 groasted peanuts
• 20 gsev (thin chickpea flour noodles) (store-bought is fine)
• 20 gbhujia (spicy gram flour snack) (optional but very traditional)

Instructions

1. 1

   Prep all vegetables first so the muri stays crisp once you start mixing. Chop the onion, seed and chop the tomato, chop the cucumber, slice the green chilies, and finely chop the cilantro.

2. 2

   In a large mixing bowl, combine mustard oil, lime juice, salt, roasted cumin powder, and Kashmiri chili powder. Whisk for 15 seconds so the spices disperse evenly and you don’t get pockets of heat.

3. 3

   Add the onion, tomato, cucumber, green chilies, and cilantro to the bowl and toss until coated in the mustard-lime dressing. Let it sit for 60 seconds so the onion and tomato lightly perfume the dressing without releasing too much liquid.

4. 4

   Add the puffed rice and immediately toss with quick, lifting motions for 20–30 seconds. Mix just until every grain looks lightly stained and glossy, because over-mixing crushes the muri and makes it taste flat.

5. 5

   Fold in the roasted peanuts, sev, and bhujia (if using) for the final 10 seconds. Serve right away in bowls or paper cones, because the snack is at its best within 5 minutes while the puffed rice is still loud and crunchy.