Bhel Puri Recipe | Evening Snacks | Village Cooking Channel

Step 1: Prepare Fried Components

Heat gingelly oil in a large pan over a wood fire. Fry the corn flakes in batches until they turn light yellow and crispy. Remove and set aside. Fry the peanuts until golden brown. Fry the boondi and omapodi until crispy. Fry the dried red chilies and cumin seeds separately until aromatic. Set all fried components aside.

Step 2: Prepare Sweet & Sour Tamarind Chutney

Soak tamarind in water for 15-20 minutes, then extract the pulp and strain to get smooth tamarind water. Grind the fried dried red chilies and cumin seeds on a stone grinder to a fine powder. Grind the palm jaggery into a powder. In a bowl, combine the tamarind water, ground chili powder, ground cumin powder, ground palm jaggery, and crystal salt. Mix well until all ingredients are dissolved and combined. Pour this chutney into a jar.

Step 3: Prepare Spicy Green Chutney

Grind green chilies, ginger, garlic, coriander leaves, and mint leaves on a stone grinder with a little water to form a smooth green paste. Grind the fried dried red chilies and cumin seeds separately to a fine powder. In a bowl, combine the green paste, ground chili powder, ground cumin powder, and crystal salt. Mix well. Pour this chutney into a separate jar.

Step 4: Prepare Vegetables

Finely chop the onions and tomatoes. Shell the green peas.

Step 5: Assemble Bhel Puri

In a very large mixing pot, add the puffed rice. Then add the omapodi, fried peanuts, and green peas. Add the fried corn flakes and the crushed thattal (savory crackers). Add the finely chopped onions, finely chopped tomatoes, and finely chopped coriander and mint leaves. Sprinkle chaat masala over the mixture. Pour the prepared sweet & sour tamarind chutney and the spicy green chutney over all the ingredients. Mix everything thoroughly using a large spoon or by hand until all components are evenly coated with the chutneys and spices.

Step 6: Serve

Serve the freshly mixed Bhel Puri immediately in small plates or bowls. Enjoy the crunchy, spicy, and tangy flavors.

• Ensure all fried components are crispy for the best texture.

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

• The chutneys can be prepared in advance and stored in the refrigerator.

• Mix the Bhel Puri just before serving to prevent it from becoming soggy.

• Add boiled potatoes or chickpeas for a more filling snack.

• Garnish with pomegranate seeds or grated carrots for extra flavor and color.

• Use different types of fried savory snacks (like sev or papdi) for varied textures.