Photo: Sugeesh at ml.wikipedia · CC BY-SA 3.0 · Wikimedia Commons

Westbengal · Breakfast

Muri

Traditional 13. Muri recipe

🧺 Ingredients

• 4 cups puffed rice (muri), freshly popped if possible
• 100g roasted peanuts
• 2 medium potatoes, boiled, peeled, diced
• 1 medium onion, finely diced
• 2 medium tomatoes, diced
• 3-4 green chillies, finely minced
• 1 tbsp fresh coriander leaves, chopped
• 1 tbsp fresh mint leaves, chopped
• 2 tbsp mustard oil
• 1/2 tsp panch poran (Bengali five spice)
• 1/4 tsp asafoetida
• 1/2 tsp amchoor powder
• 1/4 tsp red chilli powder
• 1/4 tsp cumin powder
• Salt to taste
• 2 limes, cut into wedges
• Tamarind chutney (optional)

👩‍🍳 How to make Muri

1. Toast muri (2 mins, medium): Heat mustard oil in large pan. Add panch poran spices (should crackle in 3-4 secs). Add asafoetida. Quickly add puffed rice, toss constantly for 1-2 mins. Muri should absorb oil and spice, turn slightly darker.
2. Add vegetables (2 mins, room temp): Remove pan from heat (to prevent over-cooking muri). Add diced potatoes, onion, tomatoes, green chillies, coriander, mint. Toss gently—vigorous tossing breaks muri.
3. Season (1 min, room temp): Sprinkle amchoor powder, chilli powder, cumin powder, salt. Toss gently but thoroughly. Mixture should be fragrant, balanced spice.

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