Muŗi (puffed rice) is made by heating sand in a pot, and then throwing in grains of rice. The rice can have been washed in brine to provide seasoning. The rice puffs up and is separated from the sand by a strainer. Muŗi is very popular and is used in a wide variety of secular and religious occasions, or even just munched plain.
A variant of muŗi is khoi, which is flattened puffed rice. Both varieties are used to make many different snack foods.
Jhal-Muŗi
One of the most popular and iconic snack foods of Bengal, jhal literally means 'hot' or 'spicy'. Jhal-muŗi is puffed rice with spices, vegetables and raw mustard oil. Depending on what is added, there are many kinds of jhal-muŗi but the most common is a bhôrta made of chopped onion, jira roasted ground cumin, bitnoon black salt lôngka / morich chilis (either kacha 'ripe' or shukna 'dried'), mustard oil, and dhone pata (fresh coriander leaves).
Moa
A moa is made by taking muri with gur (jaggery) as a binder and forming it into a ball. Another popular kind of moa is Joynagorer moa, a moa particularly made in Joynagor from a district of West Bengal which uses khoi and a sugar-milk-spices mixture as binder.
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