Street Style Bhel PuriVeg
Satisfy your cravings with this quick and authentic Bhel Puri recipe! This classic Indian street food is a delightful blend of crispy puffed rice, crunchy roasted peanuts, fresh vegetables, and savory sev. Perfectly balanced with tangy date-tamarind chutney and spicy mint-coriander chutney, it is the ultimate snack for any time of the day. Learn how to prepare these flavorful chutneys from scratch and assemble this crunchy, mouthwatering treat in minutes.
Ingredients
Main Ingredients:
100 g Puffed Rice (murmura)
Namkeen : Any choice of mixture
as needed Roasted Peanuts
to taste Onion (finely chopped)
to taste Tomato (chopped)
1 bowl Sev (Nylon)
A few piece Boiled Potatoes
A few pieces of Papdi
Coriander Leaves : Freshly chopped, a generous amount
to taste Lemon Juice
Seasoning:
to taste Salt
to taste Kashmiri Red Chilli Powder
to taste Chaat Masala
Chutneys:
as needed Coriander & Mint Chutney
Date Tamarind Chutney : As needed
Instructions
Step 1— Preparing the Bhel
1
Dry roast the puffed rice in a pan on a high flame for about 2 minutes until it becomes nice and crispy. Set it aside.
2
In a large mixing bowl, combine the roasted puffed rice, your choice of namkeen (savory snack mix), and roasted peanuts.
3
Add the chopped boiled potato, finely chopped onions, and chopped, deseeded tomatoes.
4
Add a bowl full of nylon sev and a few pieces of broken papdi for that essential crunch.
5
Season the mixture with a sprinkle of salt, Kashmiri red chili powder for color, and chaat masala powder.
6
Add a generous amount of freshly chopped coriander leaves.
7
Pour in the prepared mint-coriander chutney, the date-tamarind chutney, and a squeeze of fresh lemon juice.
8
Mix everything thoroughly and serve immediately to prevent the ingredients from getting soggy.
Step 2— Preparing the Date & Tamarind Chutney
1
Add chopped pitted dates to a pan with half a cup of water and cook on medium flame for about 5 minutes until soft.
2
Stir in the tamarind puree and cook for another 2 minutes.
3
Add red chili powder, cumin powder, coriander powder, black salt, dry ginger powder, table salt, and powdered jaggery.
4
Pour in a little more water, then cook on a low flame for 5 minutes.
5
Turn off the heat, let the mixture cool, and grind it into a smooth paste .
Step 3— Preparing the Mint & Coriander Chutney
1
In a mixer jar, combine green chilies, a piece of ginger, fresh coriander leaves, mint leaves, and a little salt.
2
Squeeze in the juice of one lemon.
3
Grind the mixture initially without water to form a coarse base.
4
Add a little water and grind again until you achieve a smooth, vibrant green paste.
Nutrition Facts
2 servings per recipe
