Question

Name the oil which is added in 'Jhaal muri':

• A. Coconut oil
• B. Palm oil
• C. Sunflower oil
• D. Mustard oil
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Hint:

To keep puffed rice (muri) from becoming soggy in Jhaal Muri, street vendors add the raw mustard oil at the very last second, giving it a quick 5-second shake before serving immediately in paper cones called thongas.

Answer 1

The Correct Option is D

Step 1: Introduction to 'Jhaal Muri':
'Jhaal Muri' is a legendary, highly popular street food of West Bengal, Odisha, and Bangladesh. It translates directly from Bengali to:
• Jhaal = Spicy/Hot
• Muri = Puffed Rice

Step 2: Key Ingredients and Flavor Chemistry:
To make Jhaal Muri, puffed rice is tossed with roasted peanuts, sprouts, chopped onions, tomatoes, fresh coriander leaves, green chilies, chanachur (savory mix), and dry spices (bhaja masala).

Step 3: Identifying the Essential Fat:
The defining ingredient that binds the spices to the puffed rice and provides its signature pungent, fiery kick is raw, cold-pressed Mustard Oil (Sarson ka Tel).
• Raw mustard oil contains allyl isothiocyanate, a volatile organic sulfur compound that acts on the nasal passages, giving Jhaal Muri its distinct nasal punch and sharpness.
• Coconut oil (used in South Indian dry snacks), Palm oil (mass-market frying), or neutral Sunflower oil would completely fail to provide this necessary flavor profile.