Jhal Muri (Seasoned puffed rice)

ingredients

serves: 4

250 g (9 oz) Puffed rice (murmura)
2 tbsp (24 g) Onion, finely chopped
30 g (1 oz) Potato, boiled, peeled, finely chopped
30 g (1 oz) Tomatoes, finely chopped
30 g (1 oz) Cucumber (khira), finely chopped
2 tsp (12 g) Ginger (adrak), finely chopped
4 tsp (20 g) Green chillies, finely chopped
2 tbsp / 30 g (1 oz) Groundnuts (moongphalli), fried
2 tsp (10 g) Sprouted black gram (kala chana), soaked, drained
4 tsp (20 ml) Mustard (sarson) oil
1 tsp (4 g) Salt

method

1. Combine all the ingredients except the mustard oil and salt. Mix gently with a fork.

2. Now add the mustard oil and salt. Mix gently again.

3. Serve as a snack at tea-time.

Flour crispies topped with yoghurt (Chaat Papri)

ingredients

serves: 4

1 cup (100 g) 3 1/2 oz Refined flour (maida)
1 tbsp (10 g) Semolina (suji)
1/2 tbsp Salt
a pinch Baking powder
3/4 cup (150 ml) 5 fl oz Vegetable oil
Vegetable oil for frying To serve:
1/2 cup Potatoes, boiled, cubed
1/2 cup Chickpeas (kabuli chana), boiled
3/4 cup (150 g) 5 oz Tamarind chutney
4 tbsp (60 g) 2 oz Mint chutney
1 cup (200 g) 7 oz Yoghurt (dahi), beaten
Chaat masala to taste

method

1. Sift the refined flour, semolina, salt, and Baking powder together. Add hot oil and mix well. Knead with enough water to make a smooth dough.

Divide the dough equally into tiny balls. Roll each out into a very thin disc, 1 1/2 inch diameter. Perforate each with a fork so that it does not puff out while frying. Keep aside for 30 minutes, uncovered.


Heat the oil in a wok (kadhai); deep-fry the discs on medium heat till crisp and golden. Remove with a slotted spoon and drain the excess oil on absorbent kitchen paper towels.

To serve, arrange the fried discs (papri) on a plate; spread the potatoes, chickpeas, tamarind and mint chutneys, yoghurt, and chaat masala to taste.