Last afternoon is over and the afternoon is coming. A while ago some of my friends came to me. I made a recipe of jalmuri for them by hand myself and fed them. It was very tasty and I shared with you how to make it and how to serve it.

Jhalmuri is a dish made by combining murdi, chanachur and other spices. Jhalamuri is very popular in Bangladesh and India. It is usually sold by ferry, especially in front of schools, colleges and educational institutions. Jhalamuri seller is called Jhalamuriwala.

Main ingredients,

Turmeric, Chanachur, Mustard Oil, Lemon, Onion, Pepper, Boot, Coriander Leaves, Tomato, Beet Salt.

Place of origin,

Bangladesh ,India

The preparation process,

First you have to take mudri, boiled boots and chanachur in a bowl. Then sprinkle coriander leaves, onion powder, chilli powder and lemon juice. With the amount of beet salt. Now shake the bowl repeatedly and cover it Sometimes meat broth is used. Tomatoes, mint leaves, coriander leaves or cucumbers can also be used. Many people like to eat more pulses. Many pulses are low. Peas are usually boiled. It is called Gumani. But today I gave along some motor boats and mixed mustard oil.

Method of serving,

Paper sticks are usually used to serve. Sometimes it is eaten in a bowl. A triangular pot of paper is made. And the paper is cut to be used as a spoon to eat. Again in many places special jhalmuri is available. Which costs a little more. Meat is also often given. The people of old Dhaka prefer special jhalmuri with meat. Today I my made jhal muris with my friends on the plate.

Note :

The spice of jhalmuri: Now in the market fake spice packets are available in Jatak way. You can make and eat it at any moment if you wish. Below are the qualities that are present in Jhal Muri Masala and the way you can now prepare and serve it from the market. You also make the mashallah in your home and saving for future.

Ingredients:

2 tablespoons of coriander. Cumin 1 table-spoon. 2 dried chillies. 2,3 green chillies. Nutmeg in small quantities. 2 pieces of cinnamon. Fennel and cloves a little. 3,4 cardamoms. 1 large onion. Ginger and garlic powder less than half a cup. 1 teaspoon of turmeric powder. 1/4 cup of mustard oil. 2 to 3 tablespoons of soybean oil. Half a teaspoon of testing salt. Like the amount of salt.

Method:

Make a paste by grinding all the spices in a blender. Heat two kinds of oil in a pan and add bata masala.

Stir for five to six minutes with turmeric, salt and a little water. When the spices are added, stir in the testing salt for another two minutes.

Once the oil rises to the top and the spice is gone, take it down. When cool, fill a glass jar and store in a normal refrigerator.

Tips:

If you want to keep it good for a long time, add a little vinegar.

Serve:

Can be served with jhalmuri or keno jhal food.

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