Jhalmuri

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/jhalmuri

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the culinary tradition?Prominent in Bengali, Odia, Assamese, and Bhojpuri cuisines of the Indian subcontinent
2. What ingredients go into Jhalmuri?It has puffed rice, a mix called chanachur with fried noodles, lentils, and peanuts, fresh veggies like onions and tomatoes, and spices such as chili powder and cumin. Mustard oil ties everything together.
3. Why is mustard oil important in Jhalmuri?Mustard oil gives the snack a sharp, tangy taste and helps the spices stick to the rice and veggies, making every bite zingy.

Puffed Rice (Muri): A staple ingredient providing a light, airy, and crunchy base, essential for absorbing flavors.
Chanachur: A complex, spicy, and crunchy mixture of fried legumes, noodles (sev), and spices, adding significant texture.
Mustard Oil: A pungent oil integral to South Asian cooking, imparting a characteristic sharp flavor and aroma to Jhalmuri.
Ghoti Gorom: A similar Bengali street snack that lacks puffed rice, relying instead on sev and chanachur as its base.