bhel puri recipe. ( india recipe)

How to Make Bhel Poori Step by Step

Bhel puri (or bhel poori, bhelpuri) is no doubt the most common chaat on the streets of Mumbai alongside the popularpav bhaji.

Before you start assembling bhel puri, you need to have the following ingredients cooked and ready:

• boiled potatoes
• green chutney for chaat
• date tamarind sweet chutney

Preparation time: 15 minutes
Serves 4-6

INGREDIENTS:
•1 cup of puffed rice
•1/4 cup of finely chopped, deseeded ripe tomatos
•1/2 cup of finely chopped onions
•1/4 cup of boiled, roughly mashed potatoes
•1 tsp of grated ginger
•1 cup of crushed chaat papdi (papad)
•1.5 cups of nylon sev
•3-4 tbsp of green chutney
•2-3 tbsp of red chutney
•1/2 tsp of black salt (or to taste)
•1/2 tsp of garam masala or chaat masala
•1/4 cup of roasted peanuts (salted or unsalted)
•1/4 cup of chopped coriander leaves
•1 tbsp of lemon juice (more or less to taste)

INSTRUCTIONS:

• Prepare the chutneys first. You can do this a few days before and store them in the refrigerator too.

• For green chutney, grind together mint leaves, coriander leaves, cumin seeds, chaat masala, lemon juice, and rest of ingredients to a smooth paste with water. You can find detailed recipe for green chutney here.

Here are the detailed instructions for sweet date tamarind chutney.

• Once you have the chutneys ready and have boiled the potatoes, putting together the bhel puri is a breeze.

To assemble the bhel puri:

• Reserve half a cup of sev and add all other ingredients to a wide bowl.

• Give it a good mix and taste test to see if the sour vs sweet vs spicy is good and suits your taste. Adjust the ingredients (add more sweet chutney, salt, etc) to make it perfect.

• You can serve in paper cones or simple bowls with generous amounts of sev and coriander leaves for garnish.

Steps to follow:

1. Set aside 1/2 cup sev and add all other ingredients to a wide bowl.

2. Using a wide spoon or spatula, mix thoroughly until all ingredients are combined fully. The most important step is right after this - taste testing! Adjust ingredients according to how spicy, sour, sweet you want your bhel puri to be.

3. Finally, add the reserved sev and garnish with chopped coriander leaves. I love sev so I use a generous hand when garnishing my bhel puri.

Serve immediately, otherwise the bhel puri will get soggy. If making for a large group, mix the ingredients in batches to ensure freshness and crispness of the sev and puffed rice.

Note:
You can get the above ingredients in big supermarket, foreign markets or big shopping malls where varieties of foreign ingridents are sold, most of them comes in cans already packed for use.