Muree Masala/Odisha food/Street Food Kolkata/Jhal Muri(Masala Muri)/mudhi recipe/Street Food Kolkata/Jhal Muri(Masala Muri) by roshniscuisine
Hi frndz…whenever we munch a snacks item…generally it is deep fried so we have this with a guilt or have little any one option we have to choose but this muree masala neither deep fried nor we have to have with guilt…we can have it happily
You can watch the video recipe here
Table of Contents
0:46 – how to make it more crunchy
2:20 – how to make this more flavourful
So frndz lets see how to prepare this in my style…my nani maa called this desi biscuit in namkeen version…once she travelled in train and my brother-in-law went to visit her and just in casual he asked her anything biscuit you carry with you…so she told yah I have but it is desi biscuit from that this name attach to this recipe…
If u wanna watch the video recipe so just watch the video below…
Now come to the recipe detail
Preparation Time 10 min
Cooking Time 15 min
Serving Persons 4-6
4 cups muree
3 tbsp mustard oil
1 tsp mustard seeds
3 dry red chili
12-15 curry leaves
1 tsp chopped green chili
2 tsp chopped ginger
1 tbsp chopped garlic
1/4 cup peanuts
1/4 cup roasted chanadaal(Chutney chanadaal or phutane)
1/2 tsp turmeric powder
1 tsp red chili powder
1/2 tsp degi mirch powder
1 tsp dry mango powder(amchoor powder)
Salt to taste
Heat mustard oil in a wide fry pan or vessel.
When it is properly hot add mustard seeds and dry red chili.
When mustard seeds start splutter add curry leaves and saute till it is dry otherwise muree masala will be soggy.
Now add the chopped ginger and green chili and saute in low flame.
After 1 min add chopped garlic and saute till it is golden brown and little crisp.
I prefer lots of garlic in this recipe as it brings some bite and crunch to your palette.
Now add the peanuts,it take little more time to roast.
After it turns golden colour add the chutney chanadaal and saute till it crispy.
Now add all the masala to this and stir for 1 min.
Its the time to add the muree to this masala mixture.
Saute for 5 to 7 min in low flame…now its done.
Make it cool dwon and store in an air tight container…it stay upto 20 days.
Make sure that you use mustard oil as it brings unique flavour to the recipe…if you don’t prefer you can use normal cooking oil also.
Use lots of garlic as it brings crunch to the recipe…
If muree is not crunchy dry roast it before adding to the masala mixture.
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