Muri and mamra puffed rice
Bengalis call it muri, Gujaratis and Mumbaikars mamra or murmura, and in German shops it's Puffreis. Whatever the name, puffed rice is light, crunchy and almost neutral in taste, which is… 6 Products
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Muri and mamra puffed rice
Bengalis call it muri, Gujaratis and Mumbaikars mamra or murmura, and in German shops it's Puffreis. Whatever the name, puffed rice is light, crunchy and almost neutral in taste, which is exactly why it soaks up mustard oil, chilli and lime so well. Our range includes Ruchi Bengali Muri, Ifad puffed rice, mamra from TRS, Heera and Banno, and ready-seasoned snacks such as Danish Jal Muri, Sev Mamra and Masala Sev Murmura.
During Ramadan, a big bowl of muri makha is on almost every Bangladeshi Iftar table: puffed rice tossed with raw mustard oil, onion, green chilli, coriander, cucumber and a generous handful of chanachur. Further west, the same base becomes bhel puri with tamarind chutney and sev.
More snacks to mix in are waiting in snacks and biscuits.
Making jhal muri at home
For two people, take about 100 g of muri, a small finely chopped onion, one green chilli, half a cucumber, a tablespoon of mustard oil labelled for cooking, salt, a pinch of chaat masala and two handfuls of chanachur.
- Mix the wet ingredients first and add the puffed rice last.
- Finish with lime juice and fresh coriander, and eat it straight away.
- Diced boiled potato or roasted peanuts make it more filling.
Muri absorbs moisture from the air, so reseal opened bags tightly. If it has gone chewy, toast it in a dry pan for 2–3 minutes and the crunch comes back. For bhel puri you'll also want tamarind chutney.
Frequently asked questions
What's the difference between muri and mamra?
Not much: both are puffed rice. Muri is the Bengali name, while mamra or murmura is used in western and northern India. Bengali muri is often slightly larger and crunchier, mamra a little finer, but either works for bhel puri or jhal muri.
How do I keep muri crisp?
Store it in a well-sealed tin or clip-top bag away from the hob and kettle. Only toss it with oil, onion and cucumber right before eating. If it has softened, a couple of minutes in a dry frying pan will crisp it up again.
Can you eat muri on its own?
Yes. Plenty of people snack on plain muri with tea, and in Bengal it's often eaten with milk and a little sugar for breakfast. Most of the time, though, it's seasoned: with mustard oil and chilli as jhal muri, with chutney as bhel, or bound with jaggery into sweet balls.
What goes into muri makha for Iftar?
The base is muri and chanachur, mixed with mustard oil, chopped onion, green chilli and coriander. Many families add spiced chickpeas (chola) and broken-up piyaju or beguni. Everything is tossed together in one big bowl and shared straight from it.