Jhal Muri Masala

30 mins
Serves 1
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Directions

  1. 1In a bowl, mix turmeric powder, red chili powder, coriander powder, roasted cumin powder, salt and water.
  2. 2In a bowl, mix turmeric powder, red chili powder, coriander powder, roasted cumin powder, salt and water.
  3. 3In a bowl, mix turmeric powder, red chili powder, coriander powder, roasted cumin powder, salt and water.
  4. 4Grind panch phoron, shahi jeera, green cardamom, cinnamon sticks, black peppercorns, cloves, bay leaf, nutmeg, black cardamom and mace.
  5. 5Grind panch phoron, shahi jeera, green cardamom, cinnamon sticks, black peppercorns, cloves, bay leaf, nutmeg, black cardamom and mace.
  6. 6Grind panch phoron, shahi jeera, green cardamom, cinnamon sticks, black peppercorns, cloves, bay leaf, nutmeg, black cardamom and mace.
  7. 7In a pan, add soybean oil and mustard oil.
  8. 8In a pan, add soybean oil and mustard oil.
  9. 9In a pan, add soybean oil and mustard oil.
  10. 10Add bay leaf and cook for 5 minutes.
  11. 11Add bay leaf and cook for 5 minutes.
  12. 12Add bay leaf and cook for 5 minutes.
  13. 13Add onion paste, ginger paste and garlic paste, cook for 5 minutes.
  14. 14Add onion paste, ginger paste and garlic paste, cook for 5 minutes.
  15. 15Add onion paste, ginger paste and garlic paste, cook for 5 minutes.
  16. 16Add powdered spices.
  17. 17Add powdered spices.
  18. 18Add powdered spices.
  19. 19Add the ground spices.
  20. 20Add the ground spices.
  21. 21Add the ground spices.
  22. 22Cook for 30 minutes, stirring constantly.
  23. 23Cook for 30 minutes, stirring constantly.
  24. 24Cook for 30 minutes, stirring constantly.
  25. 25Add the yellow and black mustard powder and cook for 5 minutes.
  26. 26Add the yellow and black mustard powder and cook for 5 minutes.
  27. 27Add the yellow and black mustard powder and cook for 5 minutes.
  28. 28Add black salt.
  29. 29Add black salt.
  30. 30Add black salt.
  31. 31Take out of heat.
  32. 32Take out of heat.
  33. 33Take out of heat.
  34. 34Mix the following: puffed rice, chanachur, chola bhuna, cucumber, tomato, ginger, onion, green chilies, pudina leaf and lemon juice.
  35. 35Mix the following: puffed rice, chanachur, chola bhuna, cucumber, tomato, ginger, onion, green chilies, pudina leaf and lemon juice.
  36. 36Mix the following: puffed rice, chanachur, chola bhuna, cucumber, tomato, ginger, onion, green chilies, pudina leaf and lemon juice.
  37. 37Add the sauce.
  38. 38Add the sauce.
  39. 39Add the sauce.

Ingredients

  • 1 tablespoon turmeric powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon red chili powder
  • 1 tablespoon red chili powder
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1 tablespoon coriander powder
  • 1 tablespoon coriander powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • as needed water
  • as needed water
  • as needed water
  • 1 tablespoon panch phoron
  • 1 tablespoon panch phoron
  • 1 tablespoon panch phoron
  • 1 teaspoon shahi jeera
  • 1 teaspoon shahi jeera
  • 1 teaspoon shahi jeera
  • 12 green cardamom
  • 12 green cardamom
  • 12 green cardamom
  • 10 pieces cinnamon sticks, cut
  • 10 pieces cinnamon sticks, cut
  • 10 pieces cinnamon sticks, cut
  • 1 tablespoon black peppercorns
  • 1 tablespoon black peppercorns
  • 1 tablespoon black peppercorns
  • 10 cloves
  • 10 cloves
  • 10 cloves
  • 1 bay leaf, cut
  • 1 bay leaf, cut
  • 1 bay leaf, cut
  • 0.5 nutmeg
  • 0.5 nutmeg
  • 0.5 nutmeg
  • 1 black cardamom
  • 1 black cardamom
  • 1 black cardamom
  • 4 petals mace
  • 4 petals mace
  • 4 petals mace
  • 0.5 cup soybean oil
  • 0.5 cup soybean oil
  • 0.5 cup soybean oil
  • 0.5 cup mustard oil
  • 0.5 cup mustard oil
  • 0.5 cup mustard oil
  • 0.5 cup onion paste
  • 0.5 cup onion paste
  • 0.5 cup onion paste
  • 1 tablespoon ginger paste
  • 1 tablespoon ginger paste
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon garlic paste
  • 1 tablespoon garlic paste
  • 1 tablespoon yellow mustard paste
  • 1 tablespoon yellow mustard paste
  • 1 tablespoon yellow mustard paste
  • 1 tablespoon black mustard paste
  • 1 tablespoon black mustard paste
  • 1 tablespoon black mustard paste
  • 0.5 teaspoon black salt
  • 0.5 teaspoon black salt
  • 0.5 teaspoon black salt
  • puffed rice
  • puffed rice
  • puffed rice
  • chanachur
  • chanachur
  • chanachur
  • chola bhuna
  • chola bhuna
  • chola bhuna
  • cucumber, chopped
  • cucumber, chopped
  • cucumber, chopped
  • tomato, chopped
  • tomato, chopped
  • tomato, chopped
  • ginger, chopped
  • ginger, chopped
  • ginger, chopped
  • onion, chopped
  • onion, chopped
  • onion, chopped
  • green chilies, chopped
  • green chilies, chopped
  • green chilies, chopped
  • mint leaf
  • mint leaf
  • mint leaf
  • lemon juice
  • lemon juice
  • lemon juice

Equipment

bowlpangrinding stone

Tips

  • Mix powdered spices with water beforehand to prevent burning in oil.
  • Always use a dry spoon to take out masala to keep it good for longer.
  • Store in the fridge in a glass jar to make the masala good for longer.
  • Do not add the mustard paste in the beginning, only 5 minutes before taking the masala out of the heat.