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1 small cup wheat flour
150 gms dates; 25 gms tamarind
100 gins jaggery
15 green chilies
25 gms roasted chana
1 kg puffed rice (murrmira)
100 gms besan sev
1/4 tsp red chili powder
Salt to taste
4 medium onions (chopped fine)
4 medium potatoes (boiled and cubed)
2 thlsps fresh coriander
How to make Bhel



Knead the wheat flour in a thali, with a pinch of salt, sprinkling a little water to make a stiff dough. Set aside for 5 minutes.

Take small portions of the dough and roll into small puns. With a knife gently score the puns, deep fry them, four at a time, in hot oil and when cool, break into small pieces.

Soak the dates and tamarind in three cups of water. After an hour mash and make into a smooth, watery Add jaggery and mix well. In a big bowl mix the puffed rice, broken purls, sev, red chilli powder, salt, onions, potatoes and coriander leaves. To this mixture add both chutneys as desired. Mix well; serve immediately.
Posted By: samina khan, karachi

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