Spicy & Tangy Bhel Puri - Village Style

Step 1: Prepare Fried Snacks

Heat gingelly oil in a large pan over a fire. Fry the corn flakes until crispy and light golden brown, then remove them with a slotted spoon and drain excess oil. Set aside. (Note: Peanuts, boondi, and omapodi are typically fried similarly or bought pre-fried).

Step 2: Prepare Ground Spices

Roast dry red chilies in a pan until aromatic, then grind them on a stone grinder to a coarse powder. Similarly, roast cumin seeds until aromatic and grind them to a fine powder.

Step 3: Prepare Vegetables

Finely chop the onions and tomatoes. Chop the coriander and mint leaves. Peel the green peas.

Step 4: Prepare Palm Jaggery

Break the palm jaggery into smaller pieces and then grind it on a stone grinder to a fine powder.

Step 5: Prepare Tamarind Chutney (Puli Thanni)

Soak the tamarind in water and extract the pulp. Strain the pulp to remove any solids. To this tamarind water, add the ground fried chili powder, ground fried cumin powder, ground palm jaggery, and ground crystal salt. Mix all ingredients thoroughly until well combined. Pour the prepared chutney into a clean jar.

Step 6: Prepare Green Chutney (Kaara Thanni)

Grind the chopped coriander leaves, mint leaves, green chilies, and ginger on a stone grinder with a little water until a smooth paste is formed. Add the ground fried chili powder, ground fried cumin powder, and ground crystal salt to the green paste. Mix thoroughly and taste to adjust seasoning. Pour the prepared chutney into a clean jar.

Step 7: Assemble the Bhel Puri

In a very large mixing pot, add the puffed rice. Then add the fried omapodi, fried peanuts, green peas, fried boondi, fried corn flakes, and crushed thattal. Mix all these dry ingredients well. Next, add the finely chopped onions, finely chopped tomatoes, and the chopped coriander and mint leaves. Sprinkle chaat masala over the mixture. Finally, add the prepared tamarind chutney (Puli Thanni) and green chutney (Kaara Thanni) to the mixture. Mix all ingredients thoroughly using a large spoon until everything is evenly coated and combined.

Step 8: Serve

Serve the freshly prepared Bhel Puri onto individual plates. This batch is being served to the elderly at an old age home.

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

• Adjust the amount of chili and jaggery in the chutneys to suit your spice and sweetness preference.

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

• Add boiled potatoes or chickpeas for extra bulk and flavor.

• Experiment with different types of sev or crispy noodles.

• Include finely chopped raw mango for an extra tangy kick.