Murimakha aka Jhalmuri

While some snacks ride on rhythm of shaking, brethren of 'Murimakha’ aka ‘Jhalmuri’ bloom if only stirred well. Chopped onions, green chilies and coriander, 'Chanachur' (mixture), peanuts, chopped garlic, a generous squeeze of lime, diced coconut, secret spices, 'Aamchur' (mango powder) and mustard oil are tossed into puffed rice inside a steel drum and stirred briskly with a wooden stick that prolonged use has made look like Potter's rickety wand. The key here is the mix that makes or breaks the notoriety of Jhalmuri. [Though musts with most, I keep potato, cucumber and tomato strictly out of my deadpan version of Murimakha.] As the crowning jewel a crescent slice of coconut kernel peeps out of the Thonga – the ubiquitous paper bag of Bengal, that vendors append only on pressing request. #uncookedwords