Ease of Preparation: Easy
Yield: Serves 4-6
Ingredients:
Puffed Rice:
- 1 cup (240 ml) long grain par-boiled white rice
- 3 cups (710 ml) fine salt
Jhalmuri:
- ½ cup (120 ml) shelled edamame beans
- Vegetable oil, to drizzle
- Salt
- 3 tablespoons (45 ml) tamarind pulp
- 2 tablespoons (30 ml) mustard oil
- 3 cups (710 ml) puffed rice
- ½ teaspoon (2.5 ml) Kashmiri red chilli powder or cayenne
- ¼ teaspoon (1.25 ml) cumin powder
- ¼ teaspoon (1.25 ml) garam masala
- ½ teaspoon (1.25 ml) chaat masala
- 6 tablespoons (90 ml) finely chopped onion
- 6 tablespoons (90 ml) finely dice cucumber
- 6 tablespoons (90 ml) finely chopped tomato
- 1 green chili, finely chopped
- ½ inch (1.25 cm) piece ginger, chopped
- Chopped cilantro, to garnish
Method:
For the Puffed Rice:
Heat the rice in a wok over the highest heat possible until very, very hot.
Over a heatproof bowl or pan, set a sieve with holes large enough for the salt to escape, but too small for the puffed rice.
Add the rice to the hot salt and stir or toss continuously, the rice should start puffing up within seconds.
When fully puffed, carefully shake the salt and puffed rice through the sieve, separating the two.
Reserve the puffed rice for the Jhalmuri.
For the Jhalmuri:
Preheat oven to 425 F (220 C).
Toss edamame with oil and salt, spread on a pan, roast for 10-12 minutes until crispy. Reserve.
A small bowl, whisk together the mustard oil and tamarind.
Working quickly, combine hot edamame with the puffed rice, chilli powder, cumin powder, garam masala, chaat masala, onion, cucumber, tomato, green chili, and ginger. Toss to combine.
Drizzle with the tamarind-mustard oil mixture and toss again.
Season as needed, garnish with cilantro, and serve in a paper cone.