Jhaal muri masala powder comprises different types of aromatic spices like fennel, coriander, cumin, mixed with cloves, cinnamon, cardamom, all perfectly roasted and ground, with a little bit of raw mustard oil.
This mixture will make masala muri you typically get on street-side, especially in West Bengal. Here is my simple recipe to follow.
KEY TAKEAWAYS
- Jhaal muri masala powder offers a burst of flavor to ordinary homemade jhaal muri.
- While storing the masala powder, use small jars made of glass instead of plastic containers. This will retain the fragrance for a long time.
- In addition to traditional jhaal muri, this masala powder is also good to use in making bhel puri, puffed rice snacks, roasted nuts, homemade potato chips, and popcorn.
- Jhaal muri masala powder offers a combination of spicy and umami taste.
- A few other powders that resemble the taste and flavor of jhaal muri masala powder to some extent are chaat masala powder, pav bhaji masala powder, and even garam masala powder or a cumin-coriander combo.
How to Make Jhaal Muri Masala Powder? (Step by Step Guide with Images)
Step 1: Take a frying pan and heat it on a low flame on your gas stove. When it is hot, add 1 tbsp of black pepper, 1 tbsp of cloves, 2 tbsp of coriander seeds, 2 tbsp of cumin seeds, 1 tbsp of fennel seeds, 2 pieces of bay leaves of medium size, 1 piece of black cardamom, 2 one-inch sticks of cinnamon, ½ tbsp of fenugreek seeds, 1 tsp of carrom seeds, and 8 pieces of dry red chilies with their stalks into it.
Step 2: Stir the ingredients continuously for about 10 minutes to dry roast them. Turn off the flame of your gas stove when the color of the ingredients changes slightly.
Step 3: Put the pan aside so that the spices cool off completely. While it cools, remove the stalks from the roasted dry red chilies and de-seed the black cardamom pod.
Step 4: Now, take a clean and dry grinder.
Step 5: Transfer the roasted spices to the grinder.
Step 6: Now add 1 tbsp of black salt to the ingredients.
Step 7: Finally, add 1 tsp of mustard oil. This will act as a preservative and enhance the flavor of the masala powder.
Step 8: Grind the spices into a fine powder. You may have to grind it a couple of times to get the desired fineness.
Step 9: Transfer the powder from the grinder to a bowl. Your jhaal muri masala powder is ready to use.
Recipe Card
Jhaal Muri Masala Powder
Ingredients
- 1 tbsp Black pepper
- 1 tbsp Cloves
- 2 tbsp Coriander seeds
- 2 tbsp Cumin seeds
- 1 tbsp Fennel seeds
- 2 pieces Bay leaves medium-sized
- 1 piece Black cardamom
- 2 pieces Cinnamon sticks 1-inch size
- ½ tbsp Fenugreek seeds
- 1 tsp Carom seeds
- 8 pieces Dry red chilies
- 1 tbsp Black salt
- 1 tsp Mustard oil
Instructions
- Take a frying pan and heat it on a low flame on your gas stove. When it is hot, add 1 tbsp of black pepper, 1 tbsp of cloves, 2 tbsp of coriander seeds, 2 tbsp of cumin seeds, 1 tbsp of fennel seeds, 2 pieces of bay leaves of medium size, 1 piece of black cardamom, 2 one-inch sticks of cinnamon, ½ tbsp of fenugreek seeds, 1 tsp of carrom seeds, and 8 pieces of dry red chilies with their stalks into it.
- Stir the ingredients continuously for about 10 minutes to dry roast them. Turn off the flame of your gas stove when the color of the ingredients changes slightly.
- Put the pan aside so that the spices cool off completely. While it cools, remove the stalks from the roasted dry red chilies and de-seed the black cardamom pod.
- Now, take a clean and dry grinder.
- Transfer the roasted spices to the grinder.
- Now add 1 tbsp of black salt to the ingredients.
- Finally, add 1 tsp of mustard oil. This will act as a preservative and enhance the flavor of the masala powder.
- Grind the spices into a fine powder. You may have to grind it a couple of times to get the desired fineness.
- Transfer the powder from the grinder to a bowl. Your jhaal muri masala powder is ready to use.
Notes
- Do not compromise with the quality and freshness of the whole spices if you want an authentic and rich flavor in your jhaal muri masala powder.
- You may roast all the spices together or separately. However, roasting to perfection on a low flame is the key to success and optimization of flavor. So, be patient while roasting and remove them only when you notice a color change. Till then stir the spices continuously.
- Transfer the hot roasted spices onto a plate and spread them instead of the grinder. This will expedite the cooling process, which is crucial for preventing condensation while grinding achieving the right texture of the powder.
- There is no restriction in altering the ratios of spices used in making the mixture. My recipe is customizable and therefore you are free to add personal touch to your jhaal muri masala powder.
- Do not forget to add oil in the end. This will add magic to the masala powder by enhancing its taste. It will also act as a natural preservative.
