Friday, 20 June 2008

Bhel Puri

Bhel Puri - a typical snack of Mumbaites. The origin of this sweet and sour dish is from Mumbai. Bhel has become famous all over India and many parts of the world and is popularly known as 'Bombay Bhel'. 'Bhed / Bhel' means mixture in Marathi language and since its a mixture of puffed rice, various chutneys, sev, puris, chopped potatoes, tomatoes and Onions, its is called Bhelpuri. There is a unique way of eating this chaat. Puri serves the purpose of the spoon, so you have to eat the bhel by filling the mixture in the puri. If Chutneys are prepared and stored, in advance this chaat can be made in a jiffy.

1 Big bowl of Kurmura / Mamra (Puffed Rice)
10 Puris
2 Cups of Sev
1/2 Cup of boiled potatoes
1/2 Cup of Chopped Onions
1/2 Cup of Chopped Tomatoes
2 Tablespoon of Chopped Raw Mangoes (Optional - Subject to Availability)
2 Tablespoon of Chaat Masala
1 Tablespoon of Chilly Garlic Chutney
3 Tablespoon of Green Chutney
4 Tablespoon of Tamarind Chutney
3 Tablespoon of Peanuts
(Optional - Subject to Availability)
3 Tablespoon of Masala Chana dal
(Optional - Subject to Availability)
1/2 Lemon Juice
Salt to taste
2 Tablespoon of Chopped Coriander

1. Mix all the Ingredients except sev, coriander and puris in a large bowl.
2. Crush few puris and add it to the mixture along with the sev and toss it
3. Garnish the Bhel with coriander and remaining whole puris.
4. Serve it immediately, as it becomes soggy.

Note: The proportion of chutneys can be adjusted as per your taste buds.



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