Jhalmuri (Hot and spicy puffed rice) is a favorite street food of eastern India, just as we have Bhelpuri in western India. Jhalmuri is the spicy and dry version whereas Bhelpuri is somewhat moist due to mixing of chutneys, boiled potatoes, tomatoes and cucumber.
To make this spicy Jhalmuri, we need a special masala. Jahlmuri masala can either be dry without onion, garlic and ginger or can be in paste form which has onion, ginger and garlic also as its ingredients.
This video presents the recipe of dry masala which has a long shelf life and can be prepared and stored to be used as and when required not only for Jhalmuri, but for other dishes like ghughni, chaat, pakoras and golgappas as well.

Ingredients:
Cumin seeds – 2 tbsp
Coriander seeds – 2 tbsp
Black pepper corns – 1 tsp
Cloves – 1 tsp
Fennel seeds – 1 tsp
Carom seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Black mustard – ¼ tsp
Nigella seeds – ¼ tsp
Whole red chillies – 8
Black salt – 1 heaped tsp

जीरा - 2 बड़े चम्मच
धनिये के बीज - 2 बड़े चम्मच
काली मिर्च के दाने - 1 छोटा चम्मच
लौंग - 1 छोटा चम्मच
सौंफ - 1 छोटा चम्मच
अजवायन - ½ छोटा चम्मच
मेथी दाना - ¼ छोटा चम्मच
राई - ¼ छोटा चम्मच
कलौंजी के बीज - ¼ छोटा चम्मच
साबुत लाल मिर्च - 8
काला नमक - 1 छोटा चम्मच

Jhal muri(झाल मुड़ी) recipe:
[ Ссылка ]

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