Bhel Puri is a popular road side snacks and it is also a popular north Indian snack. It is easy to prepare if u have all the ingredients at home, just mix all the ingredients and serve with chopped coriander leaves and sev.Ingredients:
2 cups puffed rice
10 puris, crushed
1 Onion, finely chopped
1 Tomato, finely chopped
1 Potato, boiled peeled and cubed
1 tsp grated carrot
1 tsp pomegranate seeds (optional)
1 tsp chaat masala
Chilly powder according to taste
Sweet chutney and coriander chutney according to taste
Sev and chopped coriander leaves for garnishing
For Coriander Chutney:
½ bunch Coriander leaves
2 tsp grated coconut
2 Green Chilly
2 Garlic cloves
A small piece of Ginger
Lemon Juice (to taste)
Salt
For Sweet Chutney
60-70g Tamarind
50g Dates
50g Jaggery, powdered
½ tsp roasted cumin powder
¼ Garam masala
½ tsp Chilly Powder (more or less according to taste)
2 cups of water
Salt according to taste
Preparation:
1. Toss the cubed potatoes with chaat masala and salt. Keep it aside
2. In a bowl mix crushed puris, onion, tomato, puffed rice and mix well.
3. Add the potato, grated carrot, pomegranate seed, sweet chutney, coriander chutney to the above mixture and mix well.
4. Transfer the mixture to the serving plates and garnish with copped coriander leaves and sev.
5. Bhel puri is ready to serve.
50g Dates
50g Jaggery, powdered
½ tsp roasted cumin powder
¼ Garam masala
½ tsp Chilly Powder (more or less according to taste)
2 cups of water
Salt according to taste
Preparation:
1. Toss the cubed potatoes with chaat masala and salt. Keep it aside
2. In a bowl mix crushed puris, onion, tomato, puffed rice and mix well.
3. Add the potato, grated carrot, pomegranate seed, sweet chutney, coriander chutney to the above mixture and mix well.
4. Transfer the mixture to the serving plates and garnish with copped coriander leaves and sev.
5. Bhel puri is ready to serve.
Coriander Chutney:
1. Grind coriander leaves, coconut, green chilly together to a fine paste by adding a little water.
2. Pour chutney into a bowl and add salt and lemon juice according to taste.
Sweet Chutney:
1. Wash and soak tamarind in 1 cup of water.
2. Boil tamarind along with water for 5-7 minutes
3. Allow it to cool, strain and collect the pulp.
4. In another vessel cook dates along with chilly powder, garam masala, salt and 1 cup water.
5. Cook for 10 minutes. Allow it to cool and blend it to a smooth paste.
6. Mix tamarind pulp, dates paste, jaggery and cook till the chutney becomes thick.
7. Sprinkle roasted cumin powder and mix well.
Note:
1. You can store the sweet chutney for a week in the refrigerator.
1. Grind coriander leaves, coconut, green chilly together to a fine paste by adding a little water.
2. Pour chutney into a bowl and add salt and lemon juice according to taste.
Sweet Chutney:
1. Wash and soak tamarind in 1 cup of water.
2. Boil tamarind along with water for 5-7 minutes
3. Allow it to cool, strain and collect the pulp.
4. In another vessel cook dates along with chilly powder, garam masala, salt and 1 cup water.
5. Cook for 10 minutes. Allow it to cool and blend it to a smooth paste.
6. Mix tamarind pulp, dates paste, jaggery and cook till the chutney becomes thick.
7. Sprinkle roasted cumin powder and mix well.
Note:
1. You can store the sweet chutney for a week in the refrigerator.
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