Ingredients:
2 cups puffed rice
1/4 cup chanachur
1/4 cup sev (Bengal gram vermicelli)
3 tablespoons raw peanuts (roasted or pan-fried and drained on paper towels)
2 tablespoons fresh and thinly sliced coconut
East green chili (very finely chopped)
1 small onion (finely chopped)
1/2 teaspoon mustard oil
1/2 teaspoon oil
Salt (to taste)
Method:
Place all of the ingredients in a bowl. Mix them together and stir well.
Season the mixture with salt to taste.
Serve the jhal muri immediately in bowls so it does not get soggy.
2 cups puffed rice
1/4 cup chanachur
1/4 cup sev (Bengal gram vermicelli)
3 tablespoons raw peanuts (roasted or pan-fried and drained on paper towels)
2 tablespoons fresh and thinly sliced coconut
East green chili (very finely chopped)
1 small onion (finely chopped)
1/2 teaspoon mustard oil
1/2 teaspoon oil
Salt (to taste)
Method:
Place all of the ingredients in a bowl. Mix them together and stir well.
Season the mixture with salt to taste.
Serve the jhal muri immediately in bowls so it does not get soggy.
