Bhelpuri, a popular Indian street food that’s both tangy and spicy:
Ingredients
For the Bhel Mix:
- 2 cups puffed rice (murmura)
- 1/2 cup sev (crispy chickpea noodles)
- 1/2 cup papdi (crispy flour crackers), broken into pieces
- 1 small potato, boiled, peeled, and diced
- 1 small onion, finely chopped
- 1 small tomato, finely chopped
- 1/4 cup cucumber, finely chopped
- 1 green chili, finely chopped (optional)
- 2 tbsp fresh coriander leaves, chopped
For the Chutneys:
- 1/4 cup tamarind chutney (sweet and tangy)
- 1/4 cup green chutney (spicy cilantro-mint)
For Garnish:
- 1 tsp chaat masala
- 1/2 tsp roasted cumin powder
- Juice of 1 lemon
- Additional sev for topping
- Additional coriander leaves for garnish
Instructions
- Prepare the Ingredients:
- Boil, peel, and dice the potato.
- Finely chop the onion, tomato, cucumber, green chili, and coriander leaves.
- Mix the Bhel:
- In a large mixing bowl, combine the puffed rice, sev, and broken papdi.
- Add the diced potato, chopped onion, tomato, cucumber, and green chili.
- Add the tamarind chutney and green chutney to the mixture. Adjust the quantities to taste, based on how tangy and spicy you prefer your bhelpuri.
- Sprinkle the chaat masala and roasted cumin powder over the mixture.
- Squeeze the lemon juice into the bowl.
- Toss everything together gently to combine all the ingredients well.
- Serve Immediately:
- Divide the bhelpuri into serving plates or bowls.
- Garnish with additional sev and fresh coriander leaves.
- Serve immediately to ensure the puffed rice stays crispy.
Tips
- Customization: You can add other ingredients like pomegranate seeds, boiled chickpeas, or grated carrots for extra flavor and nutrition.
- Chutney: Both the tamarind and green chutneys can be made at home or bought from an Indian grocery store. Adjust the quantity to your taste preference.
- Crunch: Bhelpuri is best enjoyed immediately after mixing, as the puffed rice can become soggy if left for too long.
Enjoy your delicious and tangy homemade bhelpuri!
