Jhalmuri, common street food in Bangladesh and India has been very popular for a long time. The main ingredient of jhalmuri is a combination of chanachur and various spices. Jhalmuri is usually sold on roads, sidewalks, in front of schools and colleges, in front of parks and at various fairs. Being an affordable food, it has become a part of Bengali life which is enjoyed by everyone with a cup of hot coffee or tea. We call jhalamuri sellers ‘Jhalamuriwala’.
Originating in the Bengal region of the Indian subcontinent, this dish is now very popular in West Bengal including Bangladesh. A variety of Mandakki, Mundalu and Churmuri are popular snacks among the people of North Karnataka, India, which were served at fairs, festivals and other social events. It is also known as Churmuri to the Bengalis and Mysoreans of India.
Popular jhalmuri is found in many parts of Bangladesh. Inside Dhaka, there are lots of variations such as, Shahi Jhalmuri of Old Town, Muri-Bharta of New Market, Jhalmuri of Gulistan, Special Jhalmuri of Rayer Bazar, Mama-Special Jhalmuri of Jahangirnagar University are very popular. Besides, Khushunir Boot-Muri of Kotbari, Comilla, Anwar Kakar Special Chui-Rasune Jhalmuri of Khulna Government BL College, Jhalmuri of Khulna New Market; Jhalmuri of Sajjad Bhai of Rajshahi University, Jhalmuri of Rajshahi Pathanpara Muktamancha; Patenga’s famous Nur Kakar Jhalamuri; Masala Jhalmuri on Chittagong Road is one of the most popular. One or more popular jhalmuriwalas are found in most parts of Bangladesh.
It is called jhalmuri because it is made of ‘Jhal’ (Chili). People love to eat jhalmui with a combination of raw onion, green chili, carrot and dried fried peanuts. Chanachur and various spices are also added to enhance the pungent taste. In many places or roadside stalls, special jhalmuri is available which is a little more expensive. Different meats are also often given. The people of old Dhaka prefer special jhalmuri with meat. Jhalmuri is usually eaten at home on a plate with a spoon or by hand. However, when jhalmuriwalas serve outside, they usually use hard paper sticks. The paper is trimmed in a triangular container. The squares of cardboard are cut as spoons. Plates and spoons are also commonly used in different stalls.
Jhalmuri can be made in different tastes and different ways but the ingredients are usually the same. The first step is to take a small amount of Muri (Puffed Rice), Boiled Gram Pulses and Chanachur in a medium bowl. Of these, onion and chili are crushed as required, coriander leaves can also be crushed if desired. This time jhalmuri is made by mixing or shaking everything with mustard oil, a bit of black salt or edible salt and lemon juice.
You can also use meat broth if you want to enhance the taste. Sometimes tomatoes, mint leaves, cucumbers or carrots can make a difference in taste. Many people prefer to eat with more pulses, while others prefer fewer. While mixing gram pulses or peas, boiled form is usually used. It is called ‘Gumni’ in India. Moreover, according to the recipe, mango, chaat masala, ginger paste, garlic paste, turmeric powder, tomato, carrot, peas, coriander powder, cumin powder, cooked gram, etc., add an extra taste. They are used to get different flavors. There are different types of jhalmuri in our country, such as Shahi Jhalmuri, Meat Jhalmuri, Muribharta, Chui-Jhal Jhalmuri, Garlic Jhalmuri, Chhola-Muri etc.
Some of the food is replaced by the introduction of indigenous culture. Then foreign food gets a place. In New York, a man, known as ‘Baul Dada’, sells different jhalmuri singing a traditional genre. Although the British had some difficulty in pronouncing jhalmuri, it has become a tempting food for them. Jhalamuri is now found in food vans on various streets in London. The stalls are seen to be crowded for this well-known street food.
On a rainy day or family gathering, jhalmuri is the first thing that comes to mind; In the winter morning, sitting in the mild sun, eating crispy jhalmuri and chatting with family members is like a piece of heaven. Once people start having this traditional street food they feel like going on and on with this.
