Mamta Banerjee was furious with GST on murmura: Said – If everyone is taxed, what will the common man eat, Murmura was made by boiling rice in a test tube

West Bengal Chief Minister Mamata Banerjee has opposed the GST imposed by the Central Government on Mudhi i.e. murmura on a large scale. On Thursday, July 21, Mamta held a huge rally in Kolkata on the occasion of Martyrs’ Day. During this, she had brought a bag full of idiots.

Mamta, enraged by the imposition of GST, decorated Moody’s plate on the stage itself and targeted the central government. He said that if GST will be imposed on Moody, Chida, Dahi, Batasha, Nakuldana, Grain, what will the common man eat. Raising the issue of inflation, he ordered a replica of the gas cylinder on the stage itself and termed the rising prices of LPG, petrol and diesel as a failure of the central government.

‘Muri’ is used for food in many parts of the country

Let us tell that in North India and West India including Bengal, Bihar, Mudhi is used as an evening snack. Many types of salty and sweet things are made from it.

In all cities and towns including Kolkata, things made from mudhi are sold on handcarts.

In all cities and towns including Kolkata, things made from mudhi are sold on handcarts. Not only this, things made of idiots will also be found for sale at local trains and railway stations.

All the big and small classes like Jhal Mudhi

Jhal Mudhi is prepared by mixing chopped onions, green chillies, coriander leaves, groundnut and mustard oil in the mudhi. In some places, silver or gram is also mixed in this type of jhal mudhi. Jhal Mudhi, which is spicy in taste and available at a cheap price, is eaten by everyone from elder babu to poor-working class people. In the summer season, people of Malwa eat snacks made of sev-parmal, raw onion and raw carrion with great fervor. It is also the best because it is digestible and tasty for the stomach.

Murmura originated like this

In the year 1901, a scientist Alexander Anderson was heating starchgrain, that is, our rice, in a large closed test tube in his laboratory.

Alexander Anderson experimenting with putting rice in a test tube in his laboratory.

Hoping for a special reaction, he broke the test tube when the rice turned brown, because he thought it would give off some kind of steam, but this reaction resulted in puffed rice. Which at that time was named the food that came out of the shot. However, even before this, different types of puffed rice were in vogue in China and some other countries.

India has been in practice for centuries

In India, Murmura, Mudhi, Kurmura or Parmal are mentioned in old Sanskrit texts as Laja. At that time the Indian people used to eat this Parmal with honey, which was called Madhulaja. It was used not only in food, but also in worship and festivals. There is also a mention of the offering of Laja in a havan at weddings, which was called Lajahom.

Murmura, Kurmure or Parmal are used in some way or the other in every part of the country.

Kalidas has also mentioned the use of Laja in the marriage ceremony of Shiva-Parvati in his book. From this it can be assumed that the practice of Parmal in India must have been there since time immemorial.

This is how Murmura is traditionally made

A special type of furnace is made for making Murmura. It is a kind of large earthen pot, in which sand is filled and heated on fire and rice is added to it. Then the lid is put on the pot. Due to high heat inside the pot, the rice starts to swell and the puffed rice, which has become puffy, comes upwards in the pot.

Traditional way of making Murmura in India

After this, the parmal is separated from the sand by a special type of sieve and the parmal is ready. Nowadays, the way popcorn is made from the popcorn making machine in the mall, puffiness is also made in the same way.