Cookbook:Bhel Puri (Indian Puffed Rice and Vegetable Snack)

Bhel Puri (Indian Puffed Rice and Vegetable Snack)
Category	Indian recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

Ingredients

• 1 packet of flat crispy puris (available in Indian groceries)
• 2 lb (500 g) puffed rice (kurmura/murmura - available in Indian groceries)
• 1 lb (125–250 g) plain sev (Indian fried snack, looks like noodles)
• 2 teaspoons chat masala
• 1 teaspoon chile powder
• 2 potatoes, boiled and diced
• 1 big red onion, chopped
• ½ bunch coriander leaves
• Lemon juice or chopped raw mango
• Salt to taste

Spicy chutney

• ½ bunch coriander leaves, chopped
• ½ bunch mint leaves
• 2 big garlic cloves
• 10–12 Indian green chiles
• Salt to taste

Sweet chutney

• ½ cup date pulp
• ¼ cup tamarind pulp
• 1 tablespoon jaggery or sugar
• 2 teaspoon chili powder
• 2 teaspoon cumin seeds

Procedure

1. Mix together puffed rice and sev. Add chat masala, salt, and chili powder.
2. Add onions, raw mango pieces (or lemon juice), potatoes, and coriander leaves to the puffed rice and sev mixture, and mix gently with the hands.
3. Grind the items for the spicy and sweet chutneys to a fine paste using some water.
4. Just before serving, mix in spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, then top with some more sev and chutneys (if desired).
5. Garnish with coriander leaves. Serve with crunchy puris.

Notes, tips, and variations

• To make date paste, soak dates in hot water for ½ hour, grind them, and strain the mixture.