One mouthful and you come across every kind of flavours dancing on your taste buds at one go. Crispness of the muri / puffed rice, moistness of the cucumbers and boiled potatoes, a few boiled chola or chickpeas thrown in, chopped coconut lending that required bite and of course green chillies for that eye watering spice.
Everything is coated with a generous amount of mustard oil ... no, most of them use oil from old achars , bhaja or roasted masala, red chilli powder and a mixed masala whose ingredients remain a secret as none of the moshla muri walas would talk about it.
Anyway, I suspect that is a way of creating intrigue and that masala has nothing more than rock salt+black pepper powder.
Anyway, every jhal muriwala has his own masala.
And so do I. :-)
Here is my recipe for the Kolkata Jhal muri.
chopped green chilli,
chopped fresh coconut,
finely sliced ginger,
boiled kala chana,
roasted jeera + red chilli powder,
mustard oil or achar oil, some spicy namkeen
black pepper powder
red chilli powder
I sometimes dry roast the muri/murmura in a kadhai ... for that extra crispiness .... and cool it and store.
Stir vigorously to mix well.
Goes great with a cup of hot tea.
It is healthy as well as filling too.
Doubles up as my lunch on most days ... especially during the rains.