Jhal muri is a beloved Indian street food — puffed rice tossed with mustard oil, spices, and whatever crunch is available. This version keeps everything that makes jhal muri so addictive — the layered spice, the textures, the tangy-hot dressing — and swaps the puffed rice for kala chana and roasted makhana, turning a snack into a genuinely protein-rich meal.
Boiled black chickpeas, crispy roasted makhana, grape tomatoes, onion, bell pepper, cilantro, and roasted peanuts. Tossed in tamarind chutney, a cilantro-mint vinaigrette, a drizzle of olive oil, black salt, and red chili powder. It is a light snack, a quick dinner, and one of the most satisfying high-protein vegetarian salads you can put together in under 15 minutes.
Traditional jhal muri relies on contrast — soft and crunchy, tangy and spicy, light and filling all at once. This salad works on exactly the same principle.
Kala chana replaces the puffed rice as the hearty base — earthy, dense, and high in protein. Boiled and cooled so they hold their shape in the toss.
Roasted makhana (fox nuts) brings the crunch. Light, airy, slightly nutty — they do exactly what puffed rice does in jhal muri but with significantly more protein and a better nutritional profile. Add them last and toss quickly so they stay crispy.
Roasted peanuts add a second layer of crunch and a deeper, toastier nuttiness than makhana alone.
The combination of three different textures — soft chana, light makhana, crunchy peanuts — is what makes every bite interesting.
The dressing is the soul of this salad. Three elements, each doing something different:
Tamarind chutney — sweet, sour, and deeply tangy. It coats the chana and brings the whole salad together with that unmistakably chaat-like quality.
Cilantro-mint vinaigrette — fresh, herby, and bright. It lifts the heaviness of the tamarind and adds a green freshness that balances the earthiness of the kala chana. A simple blend of cilantro, mint, lemon juice, a little green chili, and olive oil.
A drizzle of olive oil — rounds everything out and gives the salad a slight richness that keeps it from being too sharp.
Plus the dry seasoning: black salt for that distinctive sulphuric depth that is essential in any chaat, and red chili powder for heat that builds slowly through the salad.
Toss everything together just before serving. This is not a salad that sits well — the makhana will soften if left too long in the dressing.
As a light snack — a small bowl, eaten as is, straight after tossing.
As a quick dinner — a larger portion with extra chana and a side of roti or sourdough toast.
As a high-protein vegetarian salad — served in a wide bowl with the toppings arranged before tossing at the table.
See the full recipe: @binalstastytales
A high-protein vegetarian salad inspired by jhal muri — kala chana, roasted makhana, grape tomatoes, bell pepper, onion, and roasted peanuts tossed in tamarind chutney and cilantro-mint vinaigrette.
Prep the salad base In a large bowl, combine the kala chana, grape tomatoes, bell pepper, onion, and cilantro. Add the black salt and red chili powder and toss.
Add the dressing Drizzle the tamarind chutney, cilantro-mint vinaigrette, and olive oil over the salad. Toss well until everything is coated.
Add the crunch — last Add the roasted makhana and roasted peanuts. Toss quickly and serve immediately.
Made this? Tag me at @binalstastytales — I love seeing your bowls.
Hello Passionate food lovers! I’m Binal - a recipe creator, home chef, and food enthusiast. I love experimenting in the kitchen, discovering new flavors, and sharing delicious recipes that bring people together. My greatest passion is helping others create tasty, comforting meals and enjoy every moment of their cooking journey.
