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Jhal muri 2.jpg
Place of originBengal region of the Indian subcontinent
Region or stateBengal region of the Indian subcontinent
Associated national cuisineIndia, Bangladesh
Main ingredientsMuri, chanachur, oil, lemon, onion, chili, tomato, salt[1][2]

Jhalmuri (Bengali: ঝালমুড়ি) is a street snack originating from the Bengal region of the Indian subcontinent, made of puffed rice and an assortment of spices, vegetables, and chanachur or bhujia. It is especially popular in Bangladesh and the eastern regions of India.


Jhalmuri originated in the Bengal region of the Indian subcontinent.[3]


Churumuri is a similar dish of puffed rice mixed with carrot, tomato, spices, jaggery along with coriander leaves. It's a famous evening snack of Karnataka.


Karnataka varieties[edit]

Mandakki, mundalu and other varieties of churmuri are popular snacks among the people of North Karnataka, found at fairs, festivals, marriage parties and other social meetings. Being a healthy and affordable food, it has become a part and parcel of the lives of Karnataka residents, and may be enjoyed with a cup of hot coffee or tea.

Churmuri is familiar to Bangaloreans and Mysoreans; street vendors sell puffed rice mixed with seasonings and served in a newspaper rolled into a cone. Churmuri can have a number of toppings. The combination of finely chopped onions, chopped cilantro, grated carrots and dry roasted peanuts is one of the most popular toppings for churmuri.

Preparation and service[edit]

Preparation involves mixing puffed rice and chanachur in a bowl, along with mustard oil, onion, chili, lemon and frequently shaking the bowl. Sometimes it is prepared as a soup with tomato, pudina or cucumber. Generally it is served in a thonga, a type of paper bag found in Bengal. Sometimes it is served in a bowl. This is a street side food which is famous for its spicy and tangy content.

See also[edit]


  1. ^ বাংলার খাদ্য; লুবিনা আখতার; পৃষ্ঠা নং-২৩
  2. ^ "selling information".; www.infokosh.gov.bd
  3. ^ [1]