Bhelpuri Recipe

Bhelpuri Recipe

Bhelpuri is a savoury snack, and is also a type of chat. It is made out of puffed rice, vegetables and a tangy tamarind sauce.

Bhel is often identified with the beaches of Mumbai, such as Girguam or Juhu. Bhelpuri is thought to have originated within the GU cafes and street food stalls of Mumbai, and the recipe has spread to most parts of India where it has been modified to suit local food availability. It is also said to be originated from Bhadang a spicy namkeen from Western Maharashtra. Dry Bhel is made from Bhadang, The Kolkata variant of Bhelpuri is called Jhaal Muri (meaning "spicy puffed rice"). A native Mysore variant of Bhelpuri is known as Chur muri or Chur muri in Bangalore. A dry variant of Bhelpuri popularly known as Bhadang is consumed after garnishing with onions, coriander and lemon juice.

Bhelpuri is made from puffed rice and Sev . mixed with potatoes, onions, Chat masala and chutney and mixture (a mix of different types of fried snacks), as the base of the snack. Bhelpuri has a balance of sweet, salty, tart and spicy flavors, with different textures as well, including crispy and crunchy from the puffed rice and fried sev. Other commonly used ingredients include tomatoes, and chillies added to the base; In northern India recipes also made by adding boiled potatoes cut into small pieces.

Bhelpuri is a very easy recipe, and anyone can prepare it in a couple of minute. It can be served as a side dish or as a snack. This recipe is a hit with the children, making it a good evening snack.

Ingredients

2 cup of puffed rice
1/4 cup of finely chopped tomato
1/2 cup of finely chopped onions
1/4 cup of boiled, potatoes(cut into small pieces)
1cups of mixture or sev namkeen(haldiram)
3-4 tbsp. of green chutney
3-4 tbsp. of red chutney
1/2 tsp of salt (or to taste)
1/2 tsp of chat masala or amchoor powder
1/4 cup of roasted peanuts (salted or unsalted)
1/4 cup of chopped coriander leaves
1 tbsp of lemon juice
Green chilly –finely chopped(1)

Method for preparing.

Prepare the chutneys first:

You can do this a few days before and store them in the refrigerator too.

For green chutney:

Grind together mint leaves(1/4 cup), coriander leaves(1/2 cup),green chilly(1 or 2),garlic cloves(4-5),salt(as required), chaat masala(1/2tsp.), and make smooth paste with water.

For Sweet Tamarind(Imly)chutney:

Soak tamarind(imly)(1/2 cup) in water for 2-3 hour in a bowl.
With your hands,squeeze the pulp from the tamarind in the bowl.
Now strain the pulp and keep aside.
Heat oil(1 tsp.) in a small pan,lower the flame and add cumin seeds(1/2 tsp.) and let them cracle.
Add ginger powder(1/2 tsp.) ,red chilly powder(1/tsp.),asafotida(hing)(1/tsp.) stir and add the strained tamarind pulp and 2 cup water.
Cook for 2-3 min. and add the jaggery(1/cup) and salt(as required) and cook for 2-3 min. more.
The mixture would thicken, let the chutney mixture cool.When cooled ,store in air tight jar.

Dry roasts the puffed rice. Do not brown the puffed rice, dry roast just enough to make the puffed rice crisp.

Take a wide bowl and add Puffed rice ,onion,tomato,potato,green chilly, roasted peanuts, mixture namkeen, salt, lemon juice, amchoor powder or chat masala, green and sweet chutney and mix well properly using a wide spoon or spatula. Adjust ingredients according to how spicy, sour, sweet you want your bhelpuri to be.

Finally garnish with chopped coriander leaves. And serve immediately, otherwise the bhelpuri will get soggy.

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