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.
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Jhaal Muri Masala
- 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
- 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!!!