This article possibly contains original research. (July 2021) |
Alternative names | ঝালমুড়ি |
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Type | snack |
Course | Hors d'oeuvre |
Place of origin | Bangladesh India |
Region or state | Bengal, Bihar, Odisha |
Associated cuisine | Bengali cuisine, Bihari cuisine, Odia cuisine |
Main ingredients | Muri, cucumber, chanachur, mustard oil, lemon, onion, chili, tomato, salt , coriander leaf, potato |
Similar dishes | Bhel puri |
Jhalmuri (Bengali: ঝালমুড়ি, Odia: ଝାଲ ମୁଢ଼ି) is a popular street snack in the Bengali, Bihari and Odia cuisines of the Indian subcontinent, made of puffed rice and an assortment of Indian spices, vegetables, Bombay mix (chanachur) and mustard oil. It is popular in Bangladesh and in the neighbouring Indian states of Bihar, West Bengal, Tripura and Odisha. It became popular in London when a British chef named Angus Denoon tried this snack in Kolkata and started selling it on the streets of London. The popularity of Jhalmuri has also reached other western cities like New York City through the Bangladeshi diaspora.
Rice is heated in a sand-filled oven and popped to make jhal muri, a popular component of many street snacks.