The age-old tradition of mixing muri (puffed rice), chola (spiced chickpeas), jilapi (sweet, deep-fried pretzels), and bundiya (tiny, sweet gram flour balls) has sparked debates among food lovers in Bangladesh.
While some celebrate it as a perfect harmony of flavours and textures, others criticise it as an unnecessary mix of distinct dishes.
A tradition rooted in community and convenience
The practice, especially popular during Ramadan, is deeply tied to Bengali food culture. Large Iftar platters, often shared in homes and mosques, combine sweet and savoury elements to create a balanced meal.
''Mixing everything together ensures nothing goes to waste and makes the dish more filling,'' said street food vendor Alamgir Mia, who has been selling Iftar items in Dhaka’s bustling Chawkbazar for over a decade.
Affordability also plays a key role. A full plate of this combination costs around Tk 50-70, making it a staple for working-class people and students. Vendors say this mix is in high demand, as it offers variety in a single dish.
''For many, buying separate items is costly, so they prefer to mix and eat,'' Alamgir added.
Flavourful or chaotic? A culinary debate
Supporters praise the dish for its contrast and harmony—the crispy puffed rice softens in the syrup from the jilapi, while the spicy chola balances the sweetness of the bundiya.
''Bengali cuisine has always embraced mixed flavours, like khichuri or panta bhat,'' explained food blogger Samira Khan from Nikunja.
However, critics argue that combining such different textures and tastes ruins the individual essence of each item. ''Jilapi’s syrup overpowers everything else,'' said Azimpur's Minhazul Islam, a self-proclaimed food purist. ''It’s like forcing dessert and main course onto the same plate.''
Regional preferences further add to the debate. In Chattogram, many prefer a simpler mix of muri and chola, while in Sylhet, curd or grated coconut is sometimes added for extra richness.
Health concerns over sweet and carb-heavy mix
Beyond taste, nutritionists highlight potential health concerns. A plate of this mix contains over 60 grams of carbohydrates, mostly from muri and jilapi, and around 20 grams of sugar.
Dr. Ali Abbas Mohammad Khursed, Associate Professor at the Institute of Food and Nutrition, Dhaka University, told The Daily Observer, ''Whether you eat fried foods mixed together or separately, the most important thing is to mix them with clean hands. Otherwise, germs may spread, leading to illness. Consuming such foods daily is not very beneficial for health. However, during Ramadan, it is natural for people to eat these items. Due to the carbohydrates present, one may feel a boost in energy after eating them. Additionally, these foods contain fat, which can cause problems if not burned off properly. However, if we include cucumber, carrot, and tomato salad alongside these foods, it would be beneficial for our health.''
Despite differing opinions, this food combination remains a staple in Bangladesh’s Iftar culture. Whether seen as a delightful fusion or an unnecessary mix, its popularity endures.
As Ramadan approaches, vendors and food lovers alike continue to embrace this age-old practice, proving that food is as much about tradition as it is about taste.
SH
