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Thursday, October 13, 2016

Bhel Puri


For spicy green chutney (grind together)

  • 4 cloves garlic 
  • Small piece of ginger
  • 4 green chilies
  • 1 small onion
  • ½ tsp cumin powder
  • ½ cup chopped coriander leaves
  • ½ cup chopped mint leaves
  • 1 tsp tamarind pulp (or small piece of dry tamarind)
  • Salt

For sweet chutney (cook together on low flame till chutney thickens - approx 20 minutes)

  • 5 tbsp of tamarind pulp (seedless) or [lime size tamarind ball soaked in 1 cup hot water]
  • 3 tbsp of dates paste or 1/2 cup grated jaggery
  • 2 cups water
  • ½ tsp red chili powder
  • ½ tsp cumin powder
  • Pinch of black salt (or ordinary salt)
  • ½ black pepper powder
  • 3 tbsp of cooking oil

Other ingredients

  • 2 cups puffed rice (slightly roasted)
  • 1 large onion chopped
  • 1 large tomato chopped
  • 2 medium potatoes boiled & chopped
  • 8 flat puris (papdi)
  • 1 cup nylon sev (chat sev)
  • 1 cup chopped coriander leaves
  • 2 green chilies finely chopped
  • 1 tbsp chat masala powder

  1. In a large bowl, add roasted puffed rice, onion, tomatoes, boiled potatoes, and broken papdi, half of chopped coriander leaves, green chilies and chat masala powder. Mix well.
  2. Then add 3 tbsp or more of sweet chutney and 2 tbsp or more of green chutney (or according to your taste). Mix all the things well and put a ladle full of mixture into individual serving dish.
  3. Add few tsp of sweet chutney, and some green chutney. Again sprinkle some chopped coriander and finally add a layer of sev on top.
  4. Serve immediately.

1 comment:

  1. OMG!!! I usually have to get this from an Indian restaurant or takeout, and now I can make it myself! Thanks so much for sharing your recipe.