Tea-time snack Jhal Muri is easy to rustle up and is a healthy alternative to any store-bought snack.

Bethica Das's version makes use of a seasoning of grated fresh coconut and a sprinkling of bhujia too.

Jhal Muri should be eaten the instant it's made and it doesn't store well.

Jhal Muri

Serves: 2

Ingredients

• 2½ cups muri or puffed rice
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 2 green chillies, finely chopped
• 2 tbsp grated fresh coconut
• 1 small potato, boiled, peeled and chopped
• 2 tbsp boiled black chickpeas
• 2 tbsp green coriander or dhania or cilantro leaves, chopped
• 3 tbsp mixed bhujia or gram flour fritters
• 2 tbsp roasted peanuts
• 1 tbsp mustard oil
• 1 tsp lime juice
• Pinch salt
• ½ tsp chilly flakes
• ½ tsp jeera or cumin power (seeds dry roasted and ground)

Method

• In a bowl mix together the onions, green chillies, coconut, tomato, potatoes, coriander leaves, black chickpeas.
• Just before serving add the puffed rice, all the dry spices, peanuts, mixed bhujia, lime juice, mustard oil.
  Give it a toss and serve immediately with hot chai.

Editor's Note: For a Jain version skip the onions and potatoes.

For a more diabetic-friendly version, go slow with the puffed rice and potatoes and use more chickpeas.

Bethica Das is a Sharjah-based food blogger.

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