Step-by-Step Instructions

1. 1.Roast Puffed Rice

   Add 100 gms of puffed rice to a pan. Dry roast on high flame for about 2 minutes until it becomes nice and crispy. Turn off the stove.

2. 2.Prepare Date & Tamarind Chutney

   Pour 1/2 cup of water into a pan. Add 10 chopped pitted dates. Cook the dates for 5 minutes on medium flame until they are soft. Add 1/2 cup of tamarind puree and cook for another 2 minutes. Add 1/2 tsp each of red chili powder, cumin powder, coriander powder, black salt, dry ginger powder, and 1/2 tsp of table salt. Add 2 tsp of powdered jaggery. Mix well and add a little water. Cook on low flame for about 5 minutes until the mixture thickens. Turn off the stove, cool the mixture, and grind it to a smooth paste.

3. 3.Prepare Mint & Coriander Chutney

   In a grinder, add 2 green chilies, a small piece of ginger, 1 cup of coriander and mint leaves, juice of 1 lemon, and salt to taste. Grind to a coarse paste. Add 1 tbsp of water and grind again to a smooth paste.

4. 4.Assemble Bhel Puri

   In a large bowl, add the roasted puffed rice, namkeen, roasted peanuts, diced boiled potato, finely chopped onions, and finely chopped deseeded tomatoes. Add a bowl full of sev and some crushed papdi. Sprinkle a little salt, Kashmiri chili powder, and chaat masala. Add a generous amount of freshly chopped coriander leaves. Drizzle 2-3 tbsp of mint coriander chutney and 2-3 tbsp of date tamarind chutney. Finally, squeeze some lemon juice over the mixture.

5. 5.Mix and Serve

   Mix all the ingredients thoroughly until everything is well combined and coated with the chutneys and spices. Serve the Bhel Puri immediately to enjoy its crispiness.