Bhel Puri (Indian Puffed Rice and Vegetable Snack)
Source and licence
"Bhel Puri (Indian Puffed Rice and Vegetable Snack)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bhel_Puri_(Indian_Puffed_Rice_and_Vegetable_Snack), revision 4510800), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bhel_Puri_(Indian_Puffed_Rice_and_Vegetable_Snack)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510800
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 packet of flat crispy puris (available in Indian groceries)
- 2 lb (500 g) puffed rice (kurmura/murmura - available in Indian groceries)
- 1 lb (125–250 g) plain sev (Indian fried snack, looks like noodles)
- 2 teaspoons chat masala
- 1 teaspoon chile powder
- 2 potatoes, boiled and diced
- 1 big red onion, chopped
- ½ bunch coriander leaves
- Lemon juice or chopped raw mango
- Salt to taste
- ½ bunch coriander leaves, chopped
- ½ bunch mint leaves
- 2 big garlic cloves
- 10–12 Indian green chiles
- ½ cup date pulp
- ¼ cup tamarind pulp
- 1 tablespoon jaggery or sugar
- 2 teaspoon chili powder
- 2 teaspoon cumin seeds
Method
- Mix together puffed rice and sev. Add chat masala, salt, and chili powder.
- Add onions, raw mango pieces (or lemon juice), potatoes, and coriander leaves to the puffed rice and sev mixture, and mix gently with the hands.
- Grind the items for the spicy and sweet chutneys to a fine paste using some water.
- Just before serving, mix in spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, then top with some more sev and chutneys (if desired).
- Garnish with coriander leaves. Serve with crunchy puris.