Jhal Muri is prepared with utmost care and hygiene standards in terms of procuring vegetables and usage of bowls to mix the ingredients well enough. The vegetables are washed and chopped and small boiled potatoes are added in the form of cubes which are mixed well with the spices, chili powder, salt, and chat masala. Lemon is squeezed onto them and mustard oil is well added and blended. The coriander leaves are chopped and then roasted, skinned peanuts are added onto the bowl. The crispy puffed rice is added to be mixed well so that the dish turns into a well assorted flavor and color. Finally, sev or chanachur is added and served it can also be garnished with mint or other sources prepared as per convenience as per the requirements of the consumer. It is also known as chapati in Hindi and many states in India have adopted this Bengali snack as per their local flavor and needs such as Bhelpuri in Maharashtra, Churmuri in Karnataka, Ugani in Andhra Pradesh. The churmuri variant of this dish found the state of Karnataka has ingredients such as carrot, jaggery and coriander. These adaptations come in several textures flavors and tastes.