Bhel Puri – Mumbai Street Food

Step 1: Prepare Vegetables

Finely dice the red onion and tomato. Ensure the potatoes are pre-boiled, peeled, and diced into small cubes.

Step 2: Combine Base Ingredients

In a large mixing bowl, add the finely diced red onion, finely diced tomato, and the diced potatoes.

Step 3: Add Crispy Elements

Add 3 cups of puffed rice, 1 cup of chickpea noodles (sev), and 0.5 cup of roasted peanuts to the bowl.

Step 4: Add Dry Spices

Sprinkle 2 tablespoons of chaat masala over the ingredients in the bowl.

Step 5: Prepare Green Chutney

In a food processor, combine 3-4 garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chaat masala, salt to taste, 1 tablespoon honey, juice of half a lemon, juice of half a lime, half a bunch of cilantro, and half a bunch of mint. Puree until your desired consistency (the chef prefers a bit of texture).

Step 6: Add Chutneys to Mixture

Add approximately 1 generous cup of the freshly prepared green chutney and 1 cup of store-bought date tamarind chutney to the bowl with the other ingredients.

Step 7: Add Pomegranate Seeds

Carefully remove the seeds from one pomegranate and add them to the bowl.

Step 8: Mix Thoroughly

Using a large spoon, mix all the ingredients in the bowl thoroughly. Pull from the bottom and turn the bowl as you go, ensuring everything is well combined and coated with the chutneys. Continue mixing until the mixture is uniform.

Step 9: Serve

Dish the Bhel Puri into small serving bowls. Serve immediately with papadis (crispy crackers) on the side for scooping.

• Serve immediately after mixing to maintain crispiness.

• Adjust the amount of green and date tamarind chutneys to your personal preference for sweetness and spice.

• Add finely chopped cucumber or raw mango for extra freshness.

• For a richer flavor, lightly toast the puffed rice before adding.