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Jhal Muri in TO ?

Recently saw a Food Network show about a street vendor in London making Jhal Muri. It is an Indian food made with puffed rice, chickpea noodles, peanuts, fried lentils, cucumber, tomato, bean sprouts, cilantro, ginger, coconut, spices,.... Looks amazing.

Anyone know of it, seen it in Toronto, or know where to get the key ingredients (in particular the puffed rice called Muri or Murmura) ?

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  1. Udupi Palace on Gerrard has some interesting chaats that remind me of it. The Bengali stores on Danforth between Main and Vic Park might have the ingredients, and I'm pretty sure I've seen the rice and noodles at Iqbal in Thorncliffe Park.

    1. Just came back from the Festival of South Asia on Gerrard and almost every street vendor had a huge tub of the puffed rice for mixing up. They might not have the exact same mix-ins as on the show, but I imagine it wouldn't be hard to find something very similar. I went for the pani puri, myself.

      1. Yea I saw that as well on Eat St.
        You can get it at any Indian restaurant across the GTA - it's known as bhel puri. There are a few different variations. Gerrard would be a good start, or some of Punjabi restaurants up in Brampton, Markham etc.

        1. Loblaw carries Haldirams packaged Bhel Puri. It has sauces and other ingredients that you can mix. Its very cheap at 1 $ + change and though it cant beat the freshly made one, its still passable.

          1. Thank you all for the great tips. I am really looking forward to trying some variations of this dish and maybe creating my own blend !

            Thanks again.

            1. Amaya has it on the menu

              1. For someone who grew up in Calcutta or Kolkata ,as it is now known as,watching the Jhal Muri on Street Eats was really nostalgic...seeing someone in London doing an authentic Jhalmuri hawker stand was a pleasant surprise....
                That being said,it is almost blasphemous to compare the bhelpuri with the jhal muri,even though both have some common ingredient like the puffed rice (muri),chickpea noodles (sev),cliantro etc..
                The bhel puri is more on the sweeter side,whereas the jhal muri is more of the spicier kind.In fact Jhal in the local lingo means Spicy.....
                Each Jhal muri hawker will have his own secret spice....My favourite being a thick paste made with peanuts and chilli powder (almost like a pesto) which is added to the whole concoction.....
                On Street Eats,the guy had the perfect base ingredients....
                As mentioned there are tons of places that sell Bhel Puri,but dont think there is a place that prepares Jhal Muri,just get all the ingredients together and make it yourself...

                Here is a link to a pretty authentic recipe

                http://enjoyindianfood.blogspot.ca/20...

                9 Replies
                1. re: warlock

                  Thanks for the great info warlock,

                  Any suggestions on places in TO to get Jhal Muri ingredients ? I am sure freshness of the ingredients is important. I would be willing to try and make my own sand baked puffed rice if necessary, but would prefer to buy it if possible.

                  PS I did look up and find some recipes, but missed yours due to the Moori spelling.

                  1. re: PoppiYYZ

                    PoppiYYZ ....

                    Muri/Moori/Puffed Rice is available at any bangladeshi grocery stores along Victoria park and Danforth...If you are closer to Downtown then there is a Bangladeshi Store on Dundas and Parliament called Marhaba Super Market....
                    You can also pick up mustard oil from the above mentioned stores (I think it is a must for authenticity,though be carful about the quantity as it can be quite pungent)..
                    For Sev ,they are available at any Indian grocery store (The Haldiram's brand is a good choice)....
                    Chaat Masala is also available at any Indian/Pakistani grocery store...(Shan/MDH are good brands)...
                    The rest of the ingredients are pretty much stuff you can find anywhere....
                    I also like to put in a bit of roasted cumin and coriander powder...That my secret spice....

                    Hope this helps :-)

                    1. re: warlock

                      I think mustard oil is the big difference between Jhal Muri and Bhel puri. Never had a Bhel puri with mustard oil in it.

                      1. re: garfield

                        Garfield,you are right....
                        Mustard oil is a big difference here as well as the adding of papadis in bhel puris...for that matter the use of mustard oil is specific to that region....

                      2. re: warlock

                        Thanks again warlock,

                        I can't wait to try making this, and I'll be sure to use your "secret spices" too !

                        1. re: warlock

                          Hello warlock !

                          Finally made the Jhal Muri with ingredients from Marhaba Super Market at Dundas and Parliament. Seems everyone has their own recipe, since once I started inquiring about certain ingredients, the Shop Keeper and two other men in the store began discussing / debating their favorite Jhal Muri ingredients ! I just love those spontaneous encounters !!

                          In any case, made my JM with :
                          Hot Country Style Mixture per the recommendations since it contains many key ingredients (Banglehand brand - this is excellent on it's own too),
                          Puffed rice,
                          Garden picked diced red onion, hot banana pepper, tomato, and cucumber,
                          Fine diced ginger,
                          Chopped cashews (since I forgot peanuts),
                          Lime juice, mustard oil, and cilantro,
                          Pinch garam marsala

                          It was excellent ! There was incredible textures from super crunchy to soft tomato, plus the salty, savory, sweet, bitter combo. Will try adding coconut next time, but can't say it was missed. Recommendations were to also add soaked, cooked, and cooled black chick peas - this may be good addition.

                          Thanks for helping introducing a new taste. This is definitely a keeper ! Look forward to tweaking the recipes too...

                           
                          1. re: PoppiYYZ

                            PoppiYYZ ,I was wondering If you had gotten around making it.....The pic does look very good....as you mentioned ,a bit of tweaking around with the recipe is required before you get it bang on....
                            Actually this post had inspired to make jhal muri last weekend for my gf....
                            I added my own paste made of cashew,red chilli powder and garlic...

                            Couple of things,peanuts is an absolute must...cashew nuts are no substitute....

                            Also the mentioned black chickpeas,Its actually Sprouted Black Bengal gram (kala chana)they don't need to be boiled....they just need to be soaked in water for about 24 hours....they do add another dimension to flavour town....though I'm not sure if they are available in Toronto...never did search for it....

                            1. re: warlock

                              Thanks warlock,

                              Dry black chickpeas are available at Marhaba and they were quite insistent that they should be included in the JM (but I may have got the instructions on how to use them wrong).

                              I thought my first attempt was fantastic. Next time I'll include peanuts, coconut, and your secret spices of roasted cumin and coriander powder ! I think the Street Vendor in London also included a dark Tamarind sauce, so maybe that is also worth a try.

                              Thanks again!

                              1. re: PoppiYYZ

                                PoppiYYZ...tamarind will add a whole new dimension.....just try not to use the concentrated one....I picked up a fresh pack last year from an Indian grocery store (can't remember where though).....soak a couple of tablespoon in some water for a few hours...
                                Can't rememeber if the guy on Street Eats added it or not,but in the streets of Kolkata one important ingredient is boiled potatoes...did not see it on your list of ingredients....thats an absolute must.....

                    2. This is the only dish that has made it on my "Famous" recipe list after the first attempt. Tried adding dry roasted peanuts and coconut on subsequent tries and both additions were excellent. This should be a street food in TO.

                      BTW Food Network Canada is replaying the Eat Street episode from London UK featuring the Jhal Muri street vendor tomorrow at 6pm. Worth checking out.

                      2 Replies
                      1. re: PoppiYYZ

                        PoppiYYZ...nice to see that you are still on the Jhal muri trip...lol....

                        I think I have seen the Jhal Muri episode on Street eats like a zillion times yet it never fails to fascinate me....thanks for the heads up...

                        As for Jhal Muri making it as a Street Food in TO....nice thought but not sure if it will be accepted....

                        1. re: warlock

                          Accepted by the people or the city? Nothing's cooked IIRC, but there are raw vegetables in it that have to be handled. As for the people, I think they'd like it.

                      2. For those interested.

                        Shah's Punjabi Mix (a ready to eat snack mixture available at Indian Groceries) is quite spicy and contains many of the ingredients needed for Jhal Muri, plus a few tasty additions like dried peas and chickpeas. Using it, or the Hot Country Style Mixture, makes it a lot easier than buying individual ingredients.

                        Now get out there and make some Jhal Muri ! Dance, dance, spin, spin, eat, eat...