INGRENDIENTS
FOR MEASURING CUP USED,( 1 CUP = 250 ML)
– 2 CUPS PUFFED RICE
– 2 TABLESPOON MINT- CORIANDER CHUTNEY
– 2 TABLESPOON TAMARIND DATES CHUTNEY
– 1 TEASPOON RED CHILI CHUTNEY (OPTIONAL)
– 1 LARGE BOILED POTATO , PEELED AND CHOPPED (OPTIONAL)
– 1/2 TO 3/4 CUP BOILED MOONG BEANS OR SPROUTS
– 1 MEDIUM SIZE TOMATO (FINELY CHOPPED)
– 1 SMALL ONION (FINELY CHOPPED)
– 1 TEASPOON ROASTED CUMIN POWDER
– 1 TEASPOON CHAAT MASALA
– 1/2 TEASPOON RED CHILI POWDER
– 1/4 CUP CHOPPED CORIANDER LEAVES
– 1/4 OR 1/2 CUP SEV (OPTIONAL)
– 5-6 PAPDIS , BROKEN INTO PIECES (OPTIONAL)
– 2 TABLESPOONS ROASTED PEANUTS
– 1 TEASPOON LEMON JUICE
– BLACK SALT AS REQUIRED
STEPS
Step 1 To begin with, dry roast the puffed rice in a kadhai or pan till they become crisp.
Step 2 Let them cool and take them all in a large mixing bowl.
Step 3 Add all ingredients to the puffed rice except sev and coriander leaves.
Step 4 Quickly mix everything.
Step 5 Garnish bhel with some coriander leaves and sev (optional).
Step 6 Serve bhel puri immediately to prevent it from being soggy.