Jhal moori

Anybody who's grown up in Calcutta will swear that jhal is the best dish you can make out of puffed rice. Make no mistake, I do love the Bambaiya bhel with its notes of tamarind and mint, but offer me a choice between that and jhal moori, and I'll pick the comforting taste of mustard oil any day. So though I am trying to go easy on milk and sugar, I pile on the MO when I snack on this dish.

1 cup puffed rice

Onions, chopped fine

Green chillies, chopped fine

Tomatoes, chopped fine

Boiled potatoes, chopped fine

Peanuts

Salt, to taste

Red chilli powder, to taste

1 tsp mustard oil, for ever cup of moori*

Method:

Roast the peanuts, cool

Add peanuts, onions, chillies, tomatoes, potatoes to the moori and mix well

Add salt and red chilli powder, mix

Add mustard oil, cover the container, and shake vigorously to mix well

Serve, preferable in a paper cone

*- you can substitute the MO with the oil floating on top of pickle