Bhel Puri

6 years ago | Home Cooking
Prep Time: 30 minutes
Cook time: 10 minutes
Number of servings: 6-7 persons

Bhel Puri is one of the most popular street food of North India, especially Mumbai. They are available in two varieties, wet and Dry. In the Wet variety, you add chutneys as well, while in the Dry, you do not add any type of chutneys. This dish, that has no other name, has a peculiar taste that is sweet, but also spicy; Tangy, but also a bit sour; and soft yet crisp in texture. Learn how to make this peculiar yet popular dish by following the below given steps.

Tamarind Date Chutney: https://bit.ly/2JUFQD9
Vada Pav: https://bit.ly/2KBGKph
Egg Bhurji Pav: https://bit.ly/2rjL2JG


Roasted Puffed Rice - 200 grams
Boiled Potato - 2 no.'s
Onion - 2 no.'s chopped
Tomato - 2 no.'s chopped
Cumin powder - 1 Tsp.
Chili powder - 1 Tsp.
Black Salt - 1 Tsp.
Chaat Masala powder - 1 Tsp.
Mint-Coriander chutney - 3 Tsp.
Tamarind-Date chutney - 3 Tsp.
Moong Sprouts
Papdi - 6 to 7 no.'s
Juice of 1/2 lemon
Roasted Peanuts
Chopped Coriander leaves


Tamarind Date Chutney
1. Cook the pitted dates by adding water. Once cooked, turn off the stove and keep aside.
2. In a wide saucepan add tamarind puree, cooked dates, jaggery, black salt, chilli powder, dry ginger powder, coriander powder, cumin powder, a little salt and mix well.
3. Simmer for 5 minutes. If it's too thick dilute with little water.
4. Cool it and blend the mixture by adding water to a smooth paste.
5. Strain the blended mixture, this way you will get a smooth chutney.

Mint Coriander Chutney
1. Add a small bunch of mint whole leaves, a small bunch of coriander leaves, 1 tbsp. of curd, 1/2 lime, a green chilli and salt to taste in a mixer jar.
2. grind them together into a smooth paste. Your Mint coriander chutney is ready!

1. In a big mixing bowl add roasted puffed rice, boiled potato, onion and tomato.

2. Now add the spice powders starting with cumin powder, chilli powder, black salt and chaat masala powder.

3. Then add the chutneys - mint coriander chutney and tamarind-date chutney. Tamarind-date chutney will be sweet to balance the taste.

4. Add moong sprouts, papdi (crush it), juice of 1/2 lemon, roasted peanuts, chopped coriander leaves and sev.

5. Toss it well.

6. Serve in a bowl and garnish it with coriander leaves and sev.

Serve the Bhel Puri immediately after preparing so that the puffed rice does not become soggy.
You can increase or decrease the amount of spice based on your taste.

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