Jhaal Muri Masala.
A blend of spices used in Indian Bengali snacks and foods. Add it in your bhel – puffed rice snack, dum aloo, chaat and more. I was born and raised in the beautiful city of Kolkata and the word ‘jhaal muri’ brings back nostalgia for me. The puffed rice snack was our go-to snack almost everyday after school. The jhal muri masala added tons of flavour to it. Over time, I realised this magical spice is used in a lot of other street foods too.
While we lived in California, obviously getting this wasn’t possible but to satiate my cravings by getting this spice locally there. Then i reached out to my friends in Kolkata and requested them to share this recipe with me. One of my Bengali friend’s mum helped me perfect this spice blend and I am glad to share it with you all here.
This is a blend of dry red chillies, cumin seeds, coriander seeds, fennel seeds, black peppercorns, star anise and rock salt. Exact measurements and process is in the recipe card below.
If you like this jhaal muri masala recipe, let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.
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Jhaal Muri Masala
Ingredients
- 3-4 Pcs Dry red chillies
- 3 Tbsp Cumin seeds
- 1 Tbsp Coriander seeds
- 1 Tsp Fennel seeds
- 1.5 Tsp Black peppercorns
- 1 Pc Star anise
- 1.5 Tsp Rock salt
Instructions
- Dry roast dry chilies for 1 minute. Take it out.
- In the same pan, dry roast cumin seeds, coriander seeds, fennel seeds, black peppercorns and star anise. Sauté until they turn fragrant.
- Let it all cool to room temperature. Grind them along with rock salt into a fine powder.Enjoy!!!
