Bhel Puri is one of the street foods of India.Bhel puri can be served in many ways, but it is usually served in a paper folded in the form of a cone and is consumed using a paper spoon or by the ‘papdi‘ which is itself an edible component of the ‘Bhel Puri’. This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school Bhelpuri is a typically Gujarati balance of sweet, salty, tart and spicy flavours, with different textures as well, including crispy and crunchy from from the puffed rice and fried sev. Other commonly used ingredients include tomatoes, onions and jalapeño added to the base.Different chutneys impart a sweet,tangy or spicy flavour. There are two popular chutneys used: a dark brown sweet one made mainly from dates and tamarind and a green spicy chutney made from cilantroleaves and green chillies and mint.You will find different
recipes for bhel.
Different ways of serving Bhel
- 4 cups Mumra(puffed rice)
- 1/4 tsp each salt and turmeric powder
- 1 tbsp oil
- 1 cup sev
- 1 cup Chevro
- 12 medium size puris
- 1 tsp salt
- 2 boiled potato diced in 1/2 ”
- 2 cups chickpeas
- 1/4 tsp freshly ground black pepper
- 1/4 tsp freshly ground cumin
- 1/2 tsp green chutney
- 2 tbsp diced raw Mango(optionl)
- 2 tbsp Pomagrante
- 1 medium onion, finely diced
- 2 tbsp chopped cilantro
- 1 tbsp chopped mint leaves
- 1/4 tsp chat masala
- Mint chutney
- Red garlic chutney(optional)
- Tamarind chutney
- In a large mixing bowl mix turmeric powder, red chili powder and salt. Add the Mamra and toss it around. Bake the Mamra in a preheated 300 degree oven for 20 min till the Mamra are crispy. Remove from the oven and let it cool.
- In a medium bowl put the diced potatoes and Chickpe Add black pepper, cumin, green chutney and 1/2 tsp salt and mix well.
- Take 6 soup bowls. Break the puris in bite size pieces and divide it between the 6 bowls.
- Add the potatoes, and chickpeas, then chevro, Mamra, and sev on the puri.
- Sprinkle onions, cilantro, mint, mangoes and pomagrante.
- Sprinkle freshly ground black pepper and cumin.
- Put some chutney before serving.
- 1 cup cilantro
- 1/2 cup mint leaves
- 2 jalepino(or to taste)
- 1 small onion
- 1/2 tsp salt
- 1 lemon/lime(zest anf juice)
- Rinse the cilantro and mint leaves in cold water.
- Put everything in a blender and blend to a fine paste.
- 1/4 cup chopped garlic
- 1 tbsp red chilli powder or
- 10 fresh red chilli pepper
- 1/4 cup oil
- 1/2 tsp salt
- 1 lemon/lime(juice)
- Blend the garlic and chillies in a blender to a fine paste.
- In a small saucepan heat the oil, add the paste and saute for a few minutes.
- Add the salt and lemon juice and serve.
- 1 lb tamarind(amble)
- 1 lb dates
- 1 tsp salt
- 1/2 tsp red chilli powder(optional)
- In a medium saucepan boil the tamarind and dates with 1 lt water.
- When cool squeeze the pulp out add more water as needed. It should be quite thick. Pass it through a colander to get all the seeds and strings out.
- Add the salt and red chillies.
- This will make about 2 litres.
- Make ice cubes and freeze them. Use as needed.
You can freeze these chutneys.
Make them into ice cubes and freeze them.