|Place of origin||Bengal region of the Indian subcontinent|
|Region or state||Bengal region of the Indian subcontinent|
|Associated national cuisine||India, Bangladesh|
|Main ingredients||Muri, chanachur, oil, lemon, onion, chili, tomato, salt|
Jhalmuri (Bengali: ঝালমুড়ি) is a street snack originating from the Bengal region of the Indian subcontinent, made of puffed rice and an assortment of spices, vegetables, and chanachur or bhujia. It is especially popular in Bangladesh and the eastern regions of India.
Churumuri is a similar dish of puffed rice mixed with carrot, tomato, spices, jaggery along with coriander leaves. It's a famous evening snack of Karnataka.
Mandakki, mundalu and other varieties of churmuri are popular snacks among the people of North Karnataka, found at fairs, festivals, marriage parties and other social meetings. Being a healthy and affordable food, it has become a part and parcel of the lives of Karnataka residents, and may be enjoyed with a cup of hot coffee or tea.
Churmuri is familiar to Bangaloreans and Mysoreans; street vendors sell puffed rice mixed with seasonings and served in a newspaper rolled into a cone. Churmuri can have a number of toppings. The combination of finely chopped onions, chopped cilantro, grated carrots and dry roasted peanuts is one of the most popular toppings for churmuri.
Preparation involves mixing puffed rice and chanachur in a bowl, along with mustard oil, onion, chili, lemon and frequently shaking the bowl. Sometimes it is prepared as a soup with tomato, pudina or cucumber. Generally it is served in a thonga, a type of paper bag found in Bengal. Sometimes it is served in a bowl. This is a street side food which is famous for its spicy and tangy content.
A Street Jhal Muri seller in Shaheb Bazar, Rajshahi