A light, crunchy and tangy snack made of puffed rice, boiled potatoes, sev, papri, onions, tomatoes and two chutneys, too many little things added together and the end result is a burst of flavors...
2 large potatoes boiled, peeled and chopped into tiny cubes
2-3 cups puffed rice (murmuray, kurmura, or use rice krispies)
1 large onion chopped finely
1 large tomato chopped finely
2 green chilies chopped finely (optional)
Tamarind chutney to taste
Green chutney to taste
Crushed papri (I used the ready-made samosa wrappers as papri)
1 cup sev
Salt (to taste)
Red chili powder (to taste)
1 large onion chopped finely
1 large tomato chopped finely
2 green chilies chopped finely (optional)
Tamarind chutney to taste
Green chutney to taste
Crushed papri (I used the ready-made samosa wrappers as papri)
1 cup sev
Salt (to taste)
Red chili powder (to taste)
A hand full of peanuts (optional)
Chat masala
Method:
Mix potatoes, onion, tomato, salt, red chili powder and green chilies together in a large bowl. Add the tamarind chutney and green chutney according to your own taste preferences, Combine the dry ingredients puffed rice, sav, papri and mix well. Keep aside till ready to serve. When ready to serve mix dry ingredients and potato mixture.
Chat masala
Method:
Mix potatoes, onion, tomato, salt, red chili powder and green chilies together in a large bowl. Add the tamarind chutney and green chutney according to your own taste preferences, Combine the dry ingredients puffed rice, sav, papri and mix well. Keep aside till ready to serve. When ready to serve mix dry ingredients and potato mixture.
Add cilantro and tamarind chutneys to your taste making sure chutneys should coat the Bhel Puri. Garnish with plenty of sev and papri. Sprinkle some chat masala. Serve and eat immediately.
For green chutney:
Ingredients:
1 bunch fresh mint (approximately 100g)
1 bunch fresh coriander
2 green chilies
1 tsp sugar
1/2 tsp salt
2 tsp lime juice
Grind all the ingredients (including the salt which you can add more of later to suit your taste).
For tamarind chutney:
Ingredients:
200g tamarind (remove seeds)
100g dates (pitted)
150g jaggery/sugar
2 cups water
1 tsp cumin seeds (roast and grind coarsely)
1 tsp salt
Red chili powder as per taste
Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft. Turn off flame and allow the mixture to cool. Put it in a blender and blend mixture together into a smooth paste. Put sauce back into the saucepan on medium flame and add remaining spices
Bring the sauce to a boil and turn off. Allow to cool, then chill and serve.
For green chutney:
Ingredients:
1 bunch fresh mint (approximately 100g)
1 bunch fresh coriander
2 green chilies
1 tsp sugar
1/2 tsp salt
2 tsp lime juice
Grind all the ingredients (including the salt which you can add more of later to suit your taste).
For tamarind chutney:
Ingredients:
200g tamarind (remove seeds)
100g dates (pitted)
150g jaggery/sugar
2 cups water
1 tsp cumin seeds (roast and grind coarsely)
1 tsp salt
Red chili powder as per taste
Put the tamarind, dates, jaggery and water in a saucepan and cook on a medium flame till the dates and tamarind are soft. Turn off flame and allow the mixture to cool. Put it in a blender and blend mixture together into a smooth paste. Put sauce back into the saucepan on medium flame and add remaining spices
Bring the sauce to a boil and turn off. Allow to cool, then chill and serve.
yummy..love bhelpuri...Beautiful Presentation..
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