Banarsi style Jharmuri | How to make Banarsi style Jharmuri

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By Kajal Singh
Created on 22nd Feb 2016
  • Banarsi style Jharmuri, How to make Banarsi style Jharmuri
Banarsi style Jharmuriby Kajal Singh
  • Banarsi style Jharmuri | How to make Banarsi style Jharmuri (2 likes)

  • 0 reviews
    Rate It!
  • By Kajal Singh
    Created on 22nd Feb 2016

About Banarsi style Jharmuri

Spicy and light snack. If on a diet, you can eat it in dinner also

Banarsi style Jharmuri, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Banarsi style Jharmuri is just mouth-watering. This amazing recipe is provided by Kajal Singh. Be it kids or adults, no one can resist this delicious dish. How to make Banarsi style Jharmuri is a question which arises in people's mind quite often. So, this simple step by step Banarsi style Jharmuri recipe by Kajal Singh. Banarsi style Jharmuri can even be tried by beginners. A few secret ingredients in Banarsi style Jharmuri just makes it the way it is served in restaurants. Banarsi style Jharmuri can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Banarsi style Jharmuri.

  • Prep Time10mins
  • Cook Time0mins
  • Serves4People
Banarsi style Jharmuri

Ingredients to make Banarsi style Jharmuri

  • 2 bowls murmure
  • 1/4 bowl roasted gram
  • 1 onion chopped
  • 2 tomatoes chopped
  • 2 spoons chopped green coriander
  • 1 chopped green chilli
  • 2 spoons mustard oil
  • 1/2 spoon garam masala
  • 1/2 tsp aamchoor powder
  • 1/2 spoon red chilli powder
  • 1 medium chopped boiled potato (optional)
  • Salt (according to taste)
  • 1/2 spoon chopped ginger
  • 1/2 bowl Bikaneri bhujia

How to make Banarsi style Jharmuri

  1. Mix murmure and gram, red chilli powder aamchoor powder, salt, garam masala, mustard oil in a big utensil. Mix well
  2. Put chopped ginger, green coriander, tomato, onion, green chilli and potato in murmure prepared in step 1.
  3. At last, put bikaneri bhujia and serve.
My Tip: Put vegetables only when to be served, otherwise it will become soft. You can use pickle oil also instead of mustard oil

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