Bhel Puri - Street Style

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Serve immediately after mixing to prevent the puffed rice and namkeen from becoming soggy.

• Adjust the amount of chutneys and spices according to your taste preference.

• Use different types of namkeen or mixture for varied flavors and textures.

• Add finely chopped cucumber or grated carrots for extra freshness and crunch.