Bhel Puri

Name: Bhel Puri
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 6 cups Puffed Rice, murmura; 2 medium Potatoes, boiled, peeled and diced; 1 medium Onion, finely chopped; 2 small Tomatoes, deseeded and finely chopped; 1 1/2 Green Chilies, finely chopped; 1/2 cups Green Mango, raw, finely chopped; 1/2 cups Peanuts, roasted; 16 Papdis, crispy puri, lightly crushed; 1 1/2 cups Nylon Sev; 1/2 cups Tamarind-Date Chutney, imli; 1/3 cups Green Chutney, coriander-mint; 2 tsp Chaat Masala; 1 tsp Roasted Cumin Powder; 1/2 tsp Red Chili Powder; 1 tsp Black Salt, kala namak; 1/2 tsp Fine Salt; 2 tbsp Lemon Juice; 1/2 cups Coriander Leaves, fresh, finely chopped; 1/2 cups Nylon Sev, for topping; 5 Papdis, for serving

Bhel Puri is a bright, crunchy Mumbai street-food salad that layers tangy chutneys, zesty lemon, crisp puffed rice and crunchy papdi and sev for an addictive mix of textures and flavors. Fresh chopped vegetables and roasted peanuts add bite while chaat masala and roasted cumin lift every mouthful—best enjoyed immediately for maximum crunch.

Bhel Puri is a bright, crunchy Mumbai street-food salad that layers tangy chutneys, zesty lemon, crisp puffed rice and crunchy pap... Show more

Traditional Indian Recipe

Health Grade

C+ · Balanced

Rating

4.1

Time

25 min

Price

1,78 €

Calories

708 kcal

vegan

quick

easy

kid friendly

comfort food

potluck

Method

Boil potatoes

Scrub the Potatoes, place them in a pot, and cover with cold water by about 1 inch. Bring to a boil, then simmer for 15 minutes until a knife slips in easily; drain well, let them cool until comfortable to handle, then peel and dice them into small bite-size cubes.

Roast peanuts

Set a dry skillet over medium heat and add the Peanuts. Toast them, stirring often, for 4 minutes or until they smell nutty and look a shade darker, then tip them onto a plate so they stop cooking.

Prep the fillings

Rinse and dry the Coriander Leaves, then finely chop them. Finely chop the Onion, deseed and finely chop the Tomato, mince the Green Chilies, peel the Green Mango if needed, and cut it into tiny dice. Lightly crush the Papdi with your hands so you have chunky bits for the mix, and keep the extra whole pieces aside for serving.

Mix seasoning

In a small bowl, stir together the Chaat Masala, Roasted Cumin Powder, Red Chili Powder, Black Salt, Fine Salt, and Lemon Juice until you have a loose, bright seasoning mixture with no dry pockets.

Assemble bhel

In a large bowl, combine the Puffed Rice, diced potatoes, onion, tomato, green chilies, green mango, toasted peanuts, and most of the crushed papdi. Add the Tamarind-Date Chutney and Green Chutney, sprinkle over the seasoning mixture, then fold in about half of the Nylon Sev. Toss very gently with two spoons until everything is lightly coated but still crisp.

Finish and serve

Pile the bhel into bowls, scatter the chopped coriander leaves over the top, finish with the remaining sev and the reserved papdi, and serve immediately while it is still crunchy.