Jhalmuri–Jharkhand

Love Street food, but making street food at home needs a lot of patience as you need lot of ingredients and preparation time.. But there is hardly any cooking involved, which makes it a great choice to do with kids.. Can be categorized as "Non-heat cooking".. This Jhalmuri is a very famous street food and  is quite popular in Jharkhand. I got this recipe from here. Jharkhand is a newer state compared to the others in India, It was formed in the year 2000. It was originally part of Southern Bihar and was seperated from Bihar on 15th November 2000. The name “Jharkhand” means “Land of forests”.. From Wiki – “Jharkhandis have a cuisine in which spices are rarely used and rice is the staple. They prepare different dishes of rice, different types of Rotis, Litti Chokha, Pani puri, Pittha, Dhuska, Dudhauri, kera-dudhauri, etc. Dhuska is a famous dish of Jharkhand cooked with mashed rice and pulses and served with either aaloo dum or mutton curry; kera-dudhauri is a famous dish prepared with milk, rice, ghee and gur. In many parts of Jharkhand including Panch Pargana area (Bundu, Rahe, Sonahatu, Silli, Angara, Arki and Tamar Blocks of Ranchi & Khunti districts) a special food item "Charpa" is prepared by frying mashed rice mixed with spicy vegetable preparations; hence the name follows viz. Sembi Charpa, Egg Charpa and many more depending upon the ingredient vegetable source.

Jharkhandis use different types of flowers as vegetables, such as the flowers of drum-stick, August and Jhirool. Use of Sag, i.e. leaves of different shrubs and other small plants, is perhaps another peculiarity of Jharkhandi food. Commonly used sags are Palak, Beng, Kataei, Gendhari, Saranti, Sunsunia, Koinar, methi, bhathua, Sarso and chana. "Maad Jhor" which a nutritious substitute for Daal is prepared by boiling saag in starch left after cooking rice. The same is made more delicious by adding flavour of Garlic fried in mustard oil (Tadka/Phodan in local language). Many vegetables and leaves are dried and stored for use out of season, and the same are consumed in the form of "Maad Jhor". In many village markets of Jharkhand you can easliy see women selling powdered dried leaves or other dried food items.”  The cuisine of Jharkhand is influenced a lot also by its neighboring states – Bihar and West Bengal and Orissa

Ingredients

Puffed Rice - 2 cups
Red Chili Poder - 1/2 tea spoon
Coriander Leaves - 1/4 cup
Mint Leaves - 4 - 5 (optional)
Chaat Masala - 1/2 tea spoon
Roasted Cumin Powder - 1/2 tea spoon
Black Salt - 1/2 tea spoon
Salt - 1/4 tea spoon
Lemon Juice - 2 tea spoons
Green Chili - 2
Onions - 3 medium
Potato - 2 medium
Black Channa / Black Garbanzo Beans - 1/4 cup
Asafetida - A pinch
Tomato - 1 big
Ginger - 1/2 tea spoon
Mustard Oil - 1 tea spoon
Chanachur (any type of mixture) - 1/4 cup

Method

Soak the black channa overnight. You could use the soaked beans as is, but I pressure cooked it for 2 whistles. The shape as very intact and it will crumble when pressed between two fingers
Boil the potato. Peel it and cut into 1 inch pieces.
Finely chop the onions, green chili, tomato, coriander leaves and mint leaves

Slightly dry roast the puffed rice to make it crunchy (optional)
To a big bowl, add add the ingredients except chanachur and oil
Mix well and finally add the chanachur and oil.
Serve!!!

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