Jhal Muri Recipe with Bhaja Masala Recipe

Instructions

• Take 1 big bowl of puffed rice (murmura) and add 1 small, chopped tomato, 1 small, chopped onion, 2 tablespoons of boiled or raw soaked white chickpeas (kachcha chana), 2 tablespoons of boiled or raw soaked black chickpeas, 1 tablespoon of flattened fried chickpea (chana jor garam), and 1 tablespoon of boiled and chopped potato to it. Mix all these.
• Now, add 1 tablespoon of spicy green chutney, 1 tablespoon of chopped green chili, 1 tablespoon of chopped coconut, and 1 tablespoon of fried chickpea noodles (sev) to the mixture. Stir everything thoroughly, ensuring that all the ingredients are well mixed.
• Add 3 teaspoons of mango pickle oil or mustard oil to the mixture. Then, incorporate 1 tablespoon of fried peanuts and mix everything thoroughly, ensuring that the oil is well blended throughout. Keep stirring to ensure the oil is evenly distributed and coats all the ingredients. This will enhance the flavors and bring out the best in each component.
• If you have ready-made roasted spice mix (Bhaja Masala), add it to the mixture or follow the instructions given below to make bhaja masala (roasted spice mix).
  
• Oh, now it’s time to add black salt, regular salt, and squeeze some lemon juice into the mixture. Mix everything quickly and thoroughly, as the aroma should be evident. The delightful fragrance will enhance the taste of the dish.
• Your Jhal Muri is ready to be enjoyed in a truly Indian style. Take an old newspaper or a sheet of paper, fold it into a cone shape, similar to a birthday cone. Fill it with the prepared Jhal Muri mixture.
• You can also sit in the living room or sit in a garden, enjoying the refreshing breeze while relishing the snack. After you have tried it, please feel free to leave your feedback and let me know how you liked it.
• Roasted spice mix (Bhaja Masala) Recipe
• Take a pan and heat it over medium heat. Add 2-3 dried red chilies, 2 tablespoons of cumin seeds, 1 tablespoon of black mustard seeds, 1 tablespoon of fenugreek seeds, 3-4 cloves, 1 tablespoon of fennel seeds, 3-4 green cardamom pods, 1 teaspoon of turmeric powder, 2 bay leaves, 1 tablespoon of nigella seeds (kalonji), and 1 tablespoon of coriander seeds (dhaniya). Roast these spices in the pan for about 5-6 minutes, ensuring they are properly toasted.
• The heat will release their aromatic flavors and create a fragrant spice mix. Stir occasionally to prevent burning and to evenly roast all the spices.
• Once done, remove from heat and let the mixture cool before grinding it into a fine powder or using it as desired. This spice blend will add a delicious and aromatic touch to your dishes.
• Now, transfer all the roasted spices into a mixer or grinder and grind them into a fine powder. Make sure to grind them thoroughly to achieve a smooth texture. Once ground, store the spice mix in an airtight container or jar for future use. When stored properly, this homemade spice blend can retain its flavor and freshness for up to 2 months. Enjoy the convenience of having this aromatic spice mix ready to enhance the taste of your dishes whenever you need it.