Bhel Puri


Photo: flickr user fatal_error

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THIS IS THE "FAST FOOD" OF MUMBAI IN INDIA!!!!! IT IS AN EXTREMELY ADDICTIVE SNACK WITH A PERFECT BALANCE OF SWEET, SOUR AND SPICY.

Yield:

4.0 servings

Added:

February 17, 2010

Creator:

Anonymous

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Comments

Samantha's picture
Samantha
March 18, 2009

I have given a very basic recipe of the dish. You can make other additions like chopped raw green mango, cucumbers, a pinch of black salt, papdi and puris of pani puri . The whole idea is to get that perfect balance of sweet, tart and spicy in that one single crunchy bite.

Barnaby Dorfman's picture
Barnaby Dorfman
December 23, 2008

This recipe was added anonymousely and is a bit of a mess in terms of formatting, etc. It would be great it someone more familiar with the dish could clean up.

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Ingredients

3 cups Puffed Rice (available in indian grocery stores)
1 teaspoon Tamarind paste
10 Dates
1 bunch Cilantro (Fresh Coriander)
2 tablespoons Mint Leaves
2 Potatoes (boiled)
2 green chilies
2 cloves Garlic
2 TOMATOES
1 red ONION
5 dried red chillies
1 pinch red chilli powder
to taste
Lemon
1 Cup Sev ( Crisp very thin noodles made of

Preparation

1
Prepare the Tamarind Date chutney 1. Soak the dates in hot boiling water for 5 to 10 minutes. Deseed and blend with the tamarind paste and a pinch of red chilli powder. 2. Add water to get a pancake batter consistency 3. Bring to a boil on a medium low flame in heavy bottom saucepan and simmer for 5 minutes. 4.Add salt to taste.
2
Prepare the Coriander chutney 1. Place the cilantro leaves, mint leaves and the green chilli in a blender and blend into a crepe batter consistency by adding little water at a time. 2. Add salt to taste.
3
Prepare the Garlic chutney 1. Soak the red chillies in hot water for 10 minutes. 2. Peel the garlic clove and blend with the drained red chillies to a crepe batter consistency by adding little water at a time. 3. Add salt to taste.
4
Finley chop fresh tomotoes, onion and the boiled potato
5
Place 2 cups of puffed rice in a large mixing bowl. Add a handful each of tomatoes, onion and potatoes. Spoon in about 6 TBSP of the tamarind chutney, 2 TBSP of the cilantro chuntney and 1-2 tsps (depending on how much heat you prefer) into the mixture.
6
Add a pinch of salt, juice of 1/2 a lemon and stir with a spatula to combine the mixture.
7
Garnish with some cilantro leaves and serve immediately before the puffed rice loses its crunch and bite.

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