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Title: Jhaal Muri
Yield: 1 Servings

Ingredients

      1    muri*
      1    green chillies
      1    fresh coconut
      2    or 3 types of chanachur
      1    fried spanish peanuts
      1    onion: raw, optional
      1    mustard oil
      1    gota'r massala**

Instructions

*Rice Krispy, though it has a slight sweet taste to it, it remains
more crispy than what I get from the Indian stores.

**: Only a handful of widows in the South 24 Parganas can make this
spice, a mixture of apparently some 50 ingredients. A dwindling art
form

Mix these in proportion. Enjoy.

Don't forget the tea afterwords.

Naeem Mohaiemen

There are two very good alternatives to 'Muri': If you put 'Mamra' or
'mamura' (what the Indian grocery stores sell as Muri) in the oven
for 5-7 minutes @250F, they become quite crispy and taste quite like
Muri Wala's Muri.

OR

Only if you are interested in going through a lot to get a slightly
better tasting muri- put a good amount of cooking oil in a large
saucepan and bring to boil; put 1 tsp of Uncle Ben's Converted Rice;
in a wire strainer, and hold the strainer in the oil, you'll see the
rice puff-up in seconds. You need to do this in small increments to
get a good amount of muri, and don't forget to turn your smoke alarm
off before you start!

Arif Ahmed wrote:

One more thing- if you want your Jhal-Muri to taste somewhat like
that sold in Dhaka Stadium, add some tamarind chutney (Deep brand
sold in the Indian grocery stores is by far the best I have tasted).
And I agree with Zunaid, Punjabi Mix tastes better than the other
brands of chanachur sold in the Indian grocery stores across North
America.

Abul R. Hasan ahasan@msmailgw.sdsmt.edu soc.culture.bangladesh

This is the kind of discussion I like. To make old Muri crisp I
always use microwave. 1 to 1 1/2 minute works perfect. You got to
be careful though. I always bring Muri from Dhak in large quantity.

Rafiq

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