Muri Makha (Puffed Rice Salad) Recipe
This recipe is rated 4.5 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Super quick
One-pot recipe
Entertaining
Salads
Snacks
A lot of Bangladeshi street food just so happens to be plant-based, and this fabulously zingy, crunchy snack is one of the best.
You will need
Serves 4
- 1 tomato, diced
- 1 cucumber, diced
- 1/4 Spanish onion, finely diced
- 1–2 green (or birdseye) chillis, finely diced
- 1/2 bunch coriander
- 1/4 cup toasted coconut
- 1/4 cup toasted peanuts
- 1/2 cup sev (deep-fried chickpea noodles)
- 2 cups puffed rice (available in Indian grocers)
For the dressing:
- 3 tablespoons mustard oil
- 1 tablespoon lemon juice
- 1 teaspoon chaat masala
- 1 teaspoon salt
Recipe: Kishwar Chowdhury
Directions
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Step 1
Make dressing by whisking together mustard oil, lemon juice, chaat masala and salt.
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Step 2
Add tomato, cucumber, onion, chilli, and coriander to a bowl and mix to combine. Then add the drier ingredients — the toasted coconut, peanuts, sev, and puffed rice.
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Step 3
Drizzle over the salad dressing and toss to coat evenly (or shake everything up in a giant mason jar to model the authentic Bengali method!).
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Step 4
Serve in newspaper cones for the authentic street food experience, or pop it all in a big bowl with a serving spoon if you want to have this as a side dish at dinner time :)
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Recipe: Kishwar Chowdhury
