–:OH CALCUTTA :–
CHAPTER—1: Street Foods: JHAL MURI
SARASIJ MAJUMDER
The city is known for its rich and variety of culinary items. I will discuss some of them, which are not covered by famous News Papers, Magazines and not written by paid writers on FOODS OF KOLKATA. They are FAR FROM FOOD CONNOESEURS—they are just making a ‘LIVING’!
Today’s item is— ‘Jhal Muri’—preparation perfected over many years.
1.0: Where to taste. Location, with some of vendors’ names.
- Vardaan Market: A popular spot for Jhal Muri with several stalls offering crisp muri, mixed with other ingredients.
- Lake Kalibari: Two street stalls — Bepul Khirkiwala and Chandu Bhelwala — are at the centre of Lake Kalibari’s bhelpuri craze.Look for them.
- Pavements near Vivekananda Park and Kamala Girls’ High School: This area has a mix of Jha Muri and Phuchka stalls. A few Jhal Muri vendors are known for their quality.
- Hedua Park and Scottish Church College: Look out for vendors who make Jhal Muri made to order with your preferred ingredients.
- Rabindra Sadan Metro, Nandan complex, and near Haldiram: Known for spicy Jhal Muri, with a long-standing reputation.
- Pavements off City Mart and Shreeram Arcade in Esplanade: These are established spots with vendors selling Jhal Muri for generations. Minimum quality is guaranteed.
- Bentinck Street, near Tipu Sultan Masjid, Esplanade, Chowringhee North, Bow Barracks: A popular spot known for a Jhal Muri vendor named Panna Lal Pandit.
- Beadon Street, College Square, Hati Bagan, Bethune College, and Scottish Church College near Hedua: These areas in North Kolkata offer Jhal Muri with unique additions like amra (hog plum), aam-ada (galangal), and star fruit.
- Nikhil Haldar, at Jagadamba Junction, near Chandana Brothers Shopping Mall is famous for his spicy and flavourful Jhal Muri, attracting both locals and tourists.
2.0 INGREDIENTS:
To prepare an authentic Bengali style JHAL MURI, what all you need are simple ingredients, and listed below:
Ingredients:
- 1+1/2 cup muri (puffed rice).
- 1/2 cup chopped onion.
- 1/2 cup chopped tomato (Optional, I avoid it, but enjoyed by North Indians).
- 2-3 green chillies, chopped.
- 1/2 cup perfectly boiled potato (chopped in small squares).
- 1 Table spoon well germinated ‘Black Gram’.
- 6 thin slices of Coconut.
- 1/4cup large Ground Nut—(Sing dana—from Gujarat region).
- 2 tbsp tamarind broth, soaked 24 hours ago (optional, but enjoyed by Tamilians).
- ½ Medium size Lemon, Fresh, slightly Yellowish in color.
- 1 tbsp mustard oil.
- 2 tbsp chopped coriander leaves.
- 1 tsp fried spices (cumin seeds, coriander, Red chilli, all fried and powdered)
- 1/2 cup Chana Chur (DALMUT MIXTURE)
- A pinch of Rock salt or Normal Salt to taste, as per liking
3.0 METHOD:
1.0 Take a Sauce Pan, and add the Muri, and Ground Nut. Slightly Roast, to drive out Moisture, and make it Crispy.
2.0 Transfer to a large BOWL.
3.0 Add rest of the ingredients as listed above.
4.0. Mix all well for 2-3 minutes.
5.0 And Lemon Juice by a single, tight and rotational squeeze.
6.0 Mix it well.
7.0. Before serving, garnish with some more roasted spices and coriander leaves on top.
This way you can easily make a delicious and yummy Bengali style Jhal Muri, at Home, perfectly suitable for an afternoon/evening Snack in a Monsoon day, and enjoy with a cup of Masala Chay (TEA).
NOTE: — This is altogether different from ‘Velpuri’ of Mumbai.
Acknowledgement: — Images—Google.
