Bhel Puri Recipe

Special Spice Blend (If you don't want to make this, skip & use Chaat Masala Powder instead)
  • ¼ cup Pottu Kadalai / Roasted Gram / Roasted Chana Dal
  • 2 Green Chilli
  • ½ teaspoon Salt
  • 1 cup Murmura (Indian Rice Puffs)
  • ¼ cup Onions, finely chopped
  • ¼ cup Cucumbers, finely chopped
  • ¼ cup Tomatoes, finely chopped (preferably, remove the pulp before dicing)
  • 2-3 Tablespoons Potatoes, cooked & mashed (optional)
  • ¼ Lemon wedge
  • ¼ cup coriander / Cilantro leaves, finely chopped
  • 2 Tablespoons of the SPECIAL SPICE (as above)
  • 1 teaspoon Red Chilli Powder (optional)
  • 1 Tablespoon Sweet Chutney (Tamarind Dates Chutney)
  • 1 Tablespoon Green Chutney (Mint coriander chutney)
  • 2-3 Tablespoons Sev (fried chickpea noodles)
  • 4-5 Flat Pooris, crushed
  • ¼ teaspoon Black Salt (adjust for taste)
For the Spice
  1. Simply dry roast the gram and add it to a spice blender along with salt & chilli. Grind to a smooth powder and set aside. You can store in air tight box in refrigerator upto 2 months
Bhel Puri
  1. Add all the dry ingredients to a large mixing bowl and mix well.
  2. Add the sweet and green chutneys and mix well. Squeeze the lemon juice and mix well
  3. Taste & adjust for seasonings.
  4. Serve immediately

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