Jhaalmuri
This is a great snack to accompany a glass of beer. I do find it so creative how Indian use rice crispies or puffed rice as a savoury dish. People said it came from Calcutta, but locally it appears to be known as 'Ayush'. At a sunset view spot in Pachmahri, I passed an Indian family who had laid out a clean thick newspaper and were making Jhaalmuri for a picnic snack.
- 300 g unsweetened puffed rice
- 1/2 cucumber peeled, diced
- 3 to matoes diced
- 1 onion diced
- Handful of sev
- Juice of 1 lime
- 1 small green chilli
- A sprinkle of black salt
- Salt