Bhel Puri (Type 2)
If you have all the elements of this dish on hand, putting together a Bhel Puri takes less than 5 minutes!
Okay. You got me. This is the second time I’m posting a Bhel Puri recipe on my blog. But in all fairness, this is a variation on the first one. And it is my new favorite way to make and eat this popular Mumbai chaat food.
I use a secret blend of spices in this recipe to intensify the flavors. And I also add a bunch of crunchy veggies to add a healthy element to this otherwise junk food. Other than the deep fried “Puri” or “Sev”, this dish is quite healthy! You could skip the unhealthy elements of the dish if you want, but a little something never hurt anybody! 😉 At the cost of sounding repetitive – When you decide to make Chaat food, you’ve got to have a few things on hand. Please click on the following links to get recipe / source to buy the ingredients mentioned in the printable recipe >
- Sweet Chutney (Tamarind-Dates Chutney) – make it ahead of time. This stores well in the fridge for almost 6 months!
- Green Chutney (Mint Coriander Chutney) make it ahead of time. This stays well for upto 2 weeks
- Chaat Masala Powder – a crucial blend of spice that lends the typical chaat flavor to the dish. You can make it at home or buy it from a store or Amazon.
- Sev (fried chickpea noodles) – since this is a time consuming process, we usually buy Sev from the stores. It is just a sort of deep fried noodles made from chickpea flour. You can also make it at home.
- Flat Poori / Puri – It is a flat fried snack that is used for adding a crunch to the bhel puri. You can buy it from your local store, use puchkas as a substitute or even leave it out for a healthier version!
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
- 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)
- 2–3 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)
- 2–3 Tablespoons Sev (fried chickpea noodles)
- 4–5 Flat Pooris, crushed
- 1/4 teaspoon Black Salt (adjust for taste)
For the Spice
- 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
- Add all the dry ingredients to a large mixing bowl and mix well.
- Add the sweet and green chutneys and mix well. Squeeze the lemon juice and mix well
- Taste & adjust for seasonings.
- Serve immediately
Bhel Puri – pictorial
You’ll need –
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
Add all the dry ingredients to a large mixing bowl and mix well. Add the sweet and green chutneys and mix well. Squeeze the lemon juice and mix well
Taste & adjust for seasonings. Serve immediately
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