If you crave something spicy and crunchy during your evening tea, you don't always have to prepare samosas or pakoras. Instead, you can make the traditional Meghalaya snack 'Alu Muri' at home. This option is not only very tasty and piquant but also cooks up very quickly without requiring much effort.
This street food from Meghalaya includes boiled potatoes, crispy murmura (rice chips), onion, green chili, and various spices. Adding mustard oil, tamarind juice, and lemon juice significantly enhances its flavor. Chef Sanjeev Kapoor shared a simple method for preparing this dish that is easy to replicate at home.
How to make Alu Muri?
To begin, lightly fry whole coriander and cumin in a pan until a pleasant aroma develops, then turn off the heat. These spices should be allowed to cool slightly and then coarsely ground; this will improve both the taste and aroma of the Alu Muri.
Next, peel the boiled potatoes and cut them into medium-sized square pieces and place them in a large bowl for easy mixing of the other ingredients.
Add the chopped onion, green chili, and murmura to this bowl with the potatoes. Then, mix in the prepared mixture of fried coriander and cumin, tamarind juice, and mustard oil. Gently mix all the components.
After this, add regular salt, black salt, red chili powder, green coriander, and potato chips (alu bhujia). Squeeze half a lemon over the top and mix thoroughly once more. The Alu Muri is ready and can be served in a plate or bowl, garnished with extra green coriander and potato chips. Its piquant and crunchy taste will be very popular with evening tea.
Tip: To prevent the murmura from becoming soft after preparation, it is recommended to mix the tamarind juice, lemon, and other ingredients immediately before serving to maintain its crunchy texture.