Name: Bengali Puffed-Rice Snack
Yield: Makes about 3 Cups; Serves 6
Cuisine: India
Ingredients: 3 tablespoons mustard oil or vegetable oil; ½ teaspoon black mustard seeds; ¼ cup hot water; 1 tablespoon tamarind pulp; ½ teaspoon cumin seeds or black cumin seeds; 2 cups puffed rice; ½ teaspoon salt, or to taste; ¼ teaspoon nigella seeds; 2 green cayenne chiles, seeded and minced; 3 to 4 tablespoons finely chopped shallots or red onion

Preparation info

Makes about 3 Cups ; Serves
6

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

It’s found in Calcutta, in Dhaka, and in places in between, and it’s called murree (or muri). It’s eaten by the handful or, when you buy it from a street vendor, in tidy little mouthfuls, hot and sour and sweet, and oh so good.

You start with puffed rice (available in South Asian groceries), then flavor it. This Bangladeshi version is very like the murree I bought from a street vendor one afternoon in Mymensingh, in northeastern Bangladesh. Flavored with a tamar