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 and set aside.

Step 2: Combine Dry Ingredients

In a large wide bowl, add the roasted puffed rice. Then add namkeen, roasted peanuts, diced boiled potato, and finely chopped onions. Next, add chopped deseeded tomatoes, sev, and crushed papdi.

Step 3: Add Spices and Herbs

Sprinkle a little salt, Kashmiri red chilli powder for color, and chaat masala. Add a generous amount of freshly chopped coriander leaves.

Step 4: Add Chutneys and Lemon Juice

Drizzle the mint coriander chutney and the date tamarind chutney over the ingredients. Finally, squeeze some lemon juice.

Step 5: Mix and Serve

Mix all the ingredients thoroughly until everything is well combined. Serve the Bhel Puri immediately to ensure it remains crispy. You can garnish with additional chopped onions, tomatoes, and sev if desired.

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

To make the date and tamarind chutney, pour 1/2 cup of water into a pan. Add 10 chopped pitted dates and cook for about 5 minutes on medium flame until the dates are soft.

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

Add 1/2 cup of tamarind puree to the pan and cook for another 2 minutes. Then add 1/2 tsp red chilli 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 table salt, and 2 tsp powdered jaggery. Mix well.

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

Add a little water (approx. 1/4 cup) to the mixture and cook on low flame for about 5 minutes until it thickens slightly. Turn off the stove, let the mixture cool, and then grind it to a smooth paste with a little more water (approx. 1/4 cup) in a mixer grinder. Pour the chutney into a bowl.

Step 9: Prepare Mint & Coriander Chutney

To make the mint and coriander chutney, add 2 green chillies, a small piece of ginger, and 1 cup of coriander and mint leaves to a mixer grinder. Squeeze the juice of 1 lemon and add a little salt. Grind the mixture. Add 1 tbsp of water and grind again to a smooth paste. Pour the chutney into a bowl.

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

• Prepare the chutneys in advance and store them in the refrigerator for quick assembly.

• Adjust the spice level of the chutneys and Bhel Puri according to your preference.

• Add other crunchy elements like crushed potato chips or fried lentils for extra texture.