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Jhalmuri
Servings – 2 – 3
INGREDIENTS
Peanuts – 60 grams
Black salt – 1/2 teaspoon
Salt – 1/2 teaspoon
Red chili – 1/2 teaspoon
Coriander powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Black pepper – 1/4 teaspoon
Dry mango powder – 1 teaspoon
Garam masala – 1/2 teaspoon
Puffed rice – 50 grams
Oil – 1 tablespoon
Onions – 150 grams
Cucumber – 190 grams
Tomato – 100 grams
Ginger – 1 tablespoon
Coconut – 70 grams
Boiled potatoes – 200 grams
Sev – 90 grams
Lemon juice – 1 tablespoon
Coriander – 5 grams
Green chili – 1 1/2 tablespoons
PREPARATION
1. Take a pan, add 60 grams peanuts and fry roast for 2 – 3 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. In a bowl, add 1/2 teaspoon black salt, 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon black pepper, 1 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.
4. Take a heavy skillet, add 50 grams puffed rice and cook for 2 – 3 minutes.
5. Then, add prepared masala in it and mix it well.
6. Add 1 tablespoon mustard oil and mix it well.
7. Cook for 2 – 3 minutes on medium heat.
8. Transfer this into a mixing bowl, add 150 grams onions, 190 grams cucumber, 100 grams tomato, 1 tablespoon ginger, 70 grams coconut, roasted peanuts, 200 grams boiled potatoes, 90 grams sev, 1 tablespoon lemon juice, 5 grams coriander, 1 1/2 tablespoons green chili and mix it well.
9. Serve.