Bhel Puri – Home Cooking

Step 1: Roast Puffed Rice

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

Step 2: Combine Dry Ingredients

In a large mixing bowl, add the roasted puffed rice. Then add the namkeen, roasted peanuts, diced boiled potato, chopped onions, chopped deseeded tomatoes, and sev. Crush the papdi pieces and add them to the bowl.

Step 3: Add Spices and Herbs

Sprinkle a little salt, Kashmiri red chili powder, and chaat masala over the ingredients. Add a generous amount of chopped coriander leaves.

Step 4: Add Chutneys and Lemon Juice

Drizzle the mint coriander chutney and date tamarind chutney over the mixture. Squeeze the juice from half a lemon.

Step 5: Mix and Serve

Using a spatula or spoon, gently mix all the ingredients together until well combined. Ensure all components are evenly distributed. Serve immediately to maintain crispness. Garnish with additional chopped onions, tomatoes, sev, and papdi if desired.

Step 6: Prepare Date & Tamarind Chutney (Part 1)

Pour 1/2 cup of water into a pan. Add 10 chopped pitted dates to the water. Cook the dates for about 5 minutes on medium flame until they become soft.

Step 7: Prepare Date & Tamarind Chutney (Part 2)

Add 1/2 cup of tamarind puree to the pan. Cook for another 2 minutes. Then add 1/2 tsp red chili powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/2 tsp black salt, 1/2 tsp dry ginger powder, 1/2 tsp salt, and 2 tsp powdered jaggery. Mix everything well.

Step 8: Prepare Date & Tamarind Chutney (Part 3)

Add a little more water to the mixture. Cook on low flame for about 5 minutes, stirring occasionally. Turn off the stove and let the mixture cool down completely.

Step 9: Prepare Date & Tamarind Chutney (Part 4)

Transfer the cooled date and tamarind mixture to a grinder. Add a little water and grind it to a smooth paste. Pour the prepared chutney into a bowl.

Step 10: Prepare Mint Coriander Chutney (Part 1)

In a grinder, add 2 green chilies, a small piece of ginger, and 1 cup of coriander and mint leaves. Squeeze the juice of one lemon and add it to the grinder. Add salt to taste.

Step 11: Prepare Mint Coriander Chutney (Part 2)

Grind the ingredients first without adding water. Then, add 1 tablespoon of water and grind again until a smooth, vibrant green paste is formed. Pour the prepared chutney into a bowl.

• Serve Bhel Puri immediately after mixing to prevent it from getting soggy.

• Prepare the mint coriander chutney and date tamarind chutney in advance to save time.

• Adjust the amount of chili powder and chutneys according to your spice preference.

• Add other chopped vegetables like cucumber or raw mango for extra flavor and crunch.