Bhel Puri – Mumbai Street Food Snack

Step 1: Prepare Vegetables

Finely dice one red onion and one tomato. Add them to a large mixing bowl.

Step 2: Add Potatoes

Add 2 pre-boiled, peeled, and diced potatoes to the bowl.

Step 3: Add Dry Ingredients

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

Step 4: Add Seasoning

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

Step 5: Prepare Green Chutney

In a food processor, combine 3-4 cloves of garlic, 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 desired consistency (chef prefers a bit of texture).

Step 6: Add Chutneys

Add about 0.5 cup of the prepared green chutney and 0.5 cup of store-bought date tamarind chutney to the bowl.

Step 7: Deseed Pomegranate

Cut one pomegranate in half. Hold one half over the bowl, cut-side down, and tap the back with a spoon to release the seeds. Repeat for the other half.

Step 8: Mix and Serve

Mix all ingredients thoroughly in the bowl until well combined. Serve immediately in small bowls with papdis.

• For finely diced onions, make horizontal cuts while keeping the root intact before vertical cuts.

• To easily deseed a pomegranate, cut it in half and tap the back with a spoon while holding it over a bowl.

• Adjust the amount of green chili in the chutney based on your spice preference.

• Serve immediately after mixing to maintain crispiness.