Bhel Puri
Bhel Puri recipe is a savory snack that first originated from the Indian subcontinent and since then has been famously known as a type of chaat. Bhel puri is prepared from puffed rice, vegetables, and a tangy sauce. Although there is no evidence of when the bhel puri recipe came into being but it is likely to be first made in the cafes and streets of Mumbai and then further spread to the entire Indian subcontinent. Bhel puri originally belongs to the family of chaats, which is both introduced in salty and spicy snacks and further sold on cars throughout Pakistan, especially during winters. Bhel puri recipe is made from sev (a fried snack that’s shaped like thin noodles) and puffed rice. Bhel Puri recipe is then further mixed with potatoes, onions, chutney, chaat masala, and a mixture of different types of snacks.
Bhel puri recipe has a balance of many tongue-loving ingredients such as sweet, tart, spicy and different burst of other textures. Once in your mouth, bhel puri recipe introduces crispy and crunchy texture along with a burst of different flavors. Other common bhel puri ingredients include tomatoes and chilis; in northern India, recipes also prepared by adding boiled potatoes that are finely chopped into small pieces. Bhel puri recipe can be served in different many ways, but it is usually served in a paper folded cone and eaten using the hand but sometimes a paper spoon as well. The best possible cutlery to get for bhel puri recipe is papdi which is itself an edible snack.
| Recommended By Chef |
| 0:30 To Prep |
| To Cook |
| 5 Servings |
| Tips About Recipe |
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* 1 cup of Potatoes (Boiled, peeled, and diced.)
* ½ cup of Tomato (diced)
* 3 Onions (peeled & sliced)
* 1 cup of Chick Peas (Sufaid Chanay) (pre-boiled)
* 2 Green Chillies (Hari Mirch) (chopped) (more or less may be used depending on spice preferance)
* ½ cup of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
* 1 cup of Boondi (See NOTE: below for information about boondi)
* Papri (chips made of dough) (to taste)
* 1 cup of Plain Rice Crispies (Murmuray)
* Chaat Masala
* 4 tbsp. of Gram Flour (Besan) (to taste)
* A dash of Baking Powder
* Salt (to taste)
* Imli Chutney
* Plain Yogurt (whipped)
METHOD:
1. In a bowl combine the potato, tomato, onion, fresh coriander/cilantro leaves, green peppers, boondi and chick peas. Keep the imli chutney and plain yogurt in separate bowls to be added according to taste.
2. In another bowl combine the papri and rice crispies. (You can also add a handful of plain corn flakes to make it cunchier). To serve, in a plate add the vegetable mixture. Top with the dry ingredients mixture. Add Plain Yogurt , imli chutney , salt and chaat masala according to taste.
Posted By:
Samina khan, karachi