Bhel Puri – Home Cooking

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Serve Bhel Puri immediately after mixing to prevent the puffed rice and other crunchy ingredients from becoming soggy.