Jhalmuri (Bengali: ঝালমুড়ি, Odia: ଝାଲ ମୁଢ଼ି, Assamese: ঝল মুৰি, Bhojpuri: झाल मुरी, Hindi: झालमुड़ी) is a popular street snack in the Bengali, Bihari and Odia cuisines, Assamese cuisine, Tripuri cuisine of the Indian subcontinent, made of puffed rice and an assortment of Indian spices, vegetables, Bombay mix (chanachur) and mustard oil.[1] It is popular in Bangladesh[2] and in the neighbouring Indian states of Bihar, West Bengal, Tripura and Odisha.[3] It became popular in London when a British chef named Angus Denoon tried this snack in Kolkata and started selling it on the streets of London.[4] The popularity of Jhalmuri has also reached other western cities like New York City through the Bangladeshi diaspora.[5] Ghoti Gorom (Bengali: ঘটি গরম) is another similar street snack food famous in Bengal,Bangladesh and North East India. Ghoti gorom is very similar to such street food like Jhal muri, bhel or dhal muri, similar in taste but doesn't have puffed rice or murmura. Ghoti gorom consists of sev/bhujiya mixed with chanachur (a spicy mixture), chopped onions, green chilies, chopped raw mango slices, mustard oil, and various other spices.
^Ahmad, F. (2013). "Bangladesh". In Kraig, Bruce; Sen, Colleen Taylor (eds.). Street Food around the World: An Encyclopedia of Food and Culture. ABC-CLIO. ISBN978-1-59884-955-4. Rice is heated in a sand-filled oven and popped to make jhal muri, a popular component of many street snacks.
