Monday, January 18, 2016

Bhel Puri

Bhel puri is comprised of a combination of papdi/puri, puffed rice/mamra, sev, onions, potatoes, raw mangoes and an assortment of chutneys. The proportions of the chutneys may be adjusted per your personal taste ranging from spicy to sweet. Bhel puri is the most commonly sold street food and chaat in Mumbai. Every street has its own bhelwala and each bhelwala has their own twist on the dish. With this recipe, bring home that same magical taste. In my family and among my relatives, just about everyone likes all kinds of street chaat, whether it is bhel puri, sev puri, golden bhel, dahi batata puri and pani puri. I’m sure to have each every time I visit Mumbai.

Prep Time: 30 minutes
Cooking Time: 15 minutes
Serving:  4

  • 8 cups of puffed rice (kurmura, mamra)
  • 1-1/2 cup sev (store bought)
  • 15 to 20 puris/ papdis (store bought)
  • 1 cup chopped onions
  • 1 cup boiled potatoes (peeled and chopped)
  • 2 tablespoon Garlic Chutney (Add water to turn the chutney into liquid form)
  • 1/2 cup Date and Tamarind Chutney
  • 1/2 cup Golden Bhel Chutney (Add water to turn the chutney into liquid form)
  • 1/4 cup roasted peanuts
  • 1 teaspoon black salt
  • 1-1/2 tablespoon fresh lemon juice
  • 2 tablespoons shredded raw mango
  • 1/4 cup pomegranate kernels
  • 4 tablespoons chopped fresh green coriander leaves
  • Salt to taste
  1. Combine the puffed rice, onion, potatoes, peanuts, sev and black salt in a bowl and toss well to mix.
  2. Add the crushed puris and mix again.
  3. Add all three chutneys, to taste, pomegranate kernels, shredded mangoes and lemon juice. Mix well.
  4. Garnish with coriander leaves and more sev and shredded mango.
  5. Serve immediately with additional puri and dry golden chutney.

        Make the chutneys in advance (one day ahead or you can make on same day)

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