Jhaal Muri Salad
INGREDIENTS
1 cup muri (puffed rice), ½ cup puffed jowar, 2 tbsp whole Bengal gram, boiled, 1 tbsp peanuts, skinned and roasted, 1 tbsp sev (Bengal gram vermicelli), 1 tbsp fresh coconut, thinly sliced, 1 green chilli, finely chopped, 1 onion, finely chopped, 1 tbsp coriander , leaves, chopped, 50 g boiled potato, cubed, 50 g cucumber, chopped, 50 g tomato, cut into small cubes, 1 tsp mustard oil, 1 tsp roasted cumin powder, ½ tsp black salt, ½ tsp chaat masala, 1 lemon wedge
METHOD
• Take a mixing bowl and add all the ingredients into it except the lemon wedges.
• Mix well and squeeze the lemon wedge on top.
Mix again and serve with Pickled Watermelon.
For the Pickled Watermelon
INGREDIENTS
1 watermelon, 2 tbsp fresh mint leaves, chopped, 100 g pickle puree (mango)
METHOD
• Cut the watermelon into small roundels with the help of a mould.
• Marinate the watermelon with pickle puree and fresh mint leaves for 30 minutes.
• Put the pickle into skewer and serve it with Jhaal Muri Salad.
