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Bhel Puri (Type 2)


  • Author: Kavitha
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 1x
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Ingredients

Special Spice Blend (If you don’t want to make this, skip & use Chaat Masala Powder instead)

  • 1/4 cup Pottu Kadalai / Roasted Gram / Roasted Chana Dal
  • 2 Green Chilli
  • 1/2 teaspoon Salt

Others

  • 1 cup Murmura (Indian Rice Puffs)
  • 1/4 cup Onions, finely chopped
  • 1/4 cup Cucumbers, finely chopped
  • 1/4 cup Tomatoes, finely chopped (preferably, remove the pulp before dicing)
  • 23 Tablespoons Potatoes, cooked & mashed (optional)
  • 1/4 Lemon wedge
  • 1/4 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)
  • 23 Tablespoons Sev (fried chickpea noodles)
  • 45 Flat Pooris, crushed
  • 1/4 teaspoon Black Salt (adjust for taste)

Instructions

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