Bhel Puri is a sweet-spicy-tangy appetizer/snack famed all over India. It is prevalent more as a street food, although some restaurants also serve it. I remember, as a student in Fatima Convent School in Goa, it was available to us during recess. It was served on magazine papers and we had to queue in front of one of the two canteen windows. It was made and served by the teachers and some seniors. Luckily I moved to Mumbai after marriage and you all should know that Mumbai is one of the famed places for Chaat 🙂
You will need to make the Garlic Chutney (click here), Green Chutney (click here) and Date-Tamarind Chutney (click here) before you can make the Bhel Puri. So be sure to have them ready.
Also, one should know that there is no specific way one can go about making this. It all depends on one’s tastes and so you should feel free to increase or decrease any of the ingredients mentioned to suit your taste. Consider this recipe for the Bhel as a median for you to tingle with your taste buds.
Serves: 2 to 4 Persons
Prep. Time: 30 Mins
[ Standard Measure: 1 cup = 250 ml ]
- Puffed Rice – 3 cups
- Onion (very finely chopped) – 1 medium
- Tomato (very finely chopped) – 1 medium
- Potato (boiled & chopped roughly) – 1 medium
- Green Corriander Leaves (finely chopped) – 2 tbsp.
- Lime – ¼
- Green Chutney for Chaat – 2 tsp.
- Garlic Chutney for Chaat – 1 tsp.
- Date & Tamarind Chutney – ¼ cup
- Masala Chana Dal – 2 tbsp.
- Sev (fine) – ¼ cup
- Puri / Papdi – 8
- Chaat Masala – a sprinkle
Step 1: Take the puffed rice in a bowl or vessel and add to it the onion, tomato and potato and mix.
Step 2: Then add the garlic and green chutneys and mix again.
Step 3: Next add the date-tamarind chutney and mix.
Step 4: Then add the chana dal, 6 of the puris broken/crushed and the chaat masala and mix.
Step 5: Finally add a squeeze of the lime, the corriander and most of the sev and mix again.
Step 6: Transfer to a serving bowl and top with the remaining sev and serve with the 2 puris/papdis.
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