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Freshly Picked

Muri Makha (Puffed Rice Salad) Recipe

This recipe is rated 4.5 out of 5.

Gluten-free option

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Refined sugar free

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Freshly Picked

Easy peasy

Super quick

One-pot recipe

Entertaining

Salads

Snacks
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Two paper cones made from newspaper, each filled with a plant-based salad of chopped veg, puffed rice, and crispy snacks on wood.
Recipe image

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

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Directions

15 mins to prep

mins to cook

  1. Step 1

    Make dressing by whisking together mustard oil, lemon juice, chaat masala and salt.

  2. 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.

  3. 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!).

  4. 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

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