Step-by-Step Instructions

1. 1.Roast Puffed Rice

   In a pan, dry roast 100 gms of puffed rice on high flame for about 2 minutes until it becomes nice and crispy. Turn off the stove.

2. 2.Prepare Date & Tamarind Chutney

   Pour 1/2 cup of water into a pan. Add 10 chopped pitted dates and cook for 5 minutes until they soften. Add 1/2 cup of tamarind puree and cook for another 2 minutes. Then add 1/2 tsp each of red chili powder, cumin powder, coriander powder, black salt, dry ginger powder, and salt, along with 2 tsp of powdered jaggery. Mix well. Add about 1/4 cup of water and cook on low flame for 5 minutes. Turn off the stove, let it cool, and then grind it to a smooth paste.

3. 3.Prepare Mint & Coriander Chutney

   In a blender, combine 2 green chilies, a small piece of ginger, 1 cup of coriander and mint leaves, juice of 1 lemon, and salt to taste. Blend until coarsely chopped. Add 1 tbsp of water and blend again to a smooth paste.

4. 4.Assemble Bhel Puri

   In a large bowl, add the roasted puffed rice, 1/2 cup namkeen, 1/4 cup roasted peanuts, 1/4 cup diced boiled potato, 1/4 cup finely chopped onion, 1/4 cup chopped deseeded tomatoes, 1/2 cup sev, and 4-5 crushed papdi pieces. Sprinkle 1/2 tsp salt, 1/2 tsp Kashmiri red chili powder, 1/2 tsp chaat masala powder, and 1/4 cup chopped coriander leaves. Drizzle 2-3 tbsp of mint coriander chutney and 2-3 tbsp of date tamarind chutney. Squeeze the juice of 1/2 lemon over it.

5. 5.Mix and Serve

   Mix all the ingredients thoroughly until everything is well combined and coated with the chutneys. Serve immediately to enjoy its crispiness.