i am starting this recipe post with a positive news i got from one of my favorite and one of the best indian bloggers sailu of sailusfood on twitter.
when i saw her congratulatory message i was wondering what it is all about. sailu send me a link from a top business website and there was an article on top 13 indian food blogs who use social media effectively.
veg recipes of india was featured in the 2nd slot. when i saw the article, i was so thrilled. it really made my day.
i am pretty active on my facebook page. there are some updates or links which i cannot send to my email readers. it is easier to update on facebook and not annoy my email readers by sending them tiny winy updates.
so if you want you can like my page. but to make sure you get to read the updates, you have to do the following as due to facebook’s new policy, only about 10% of people that ‘like‘ this page can see the status updates.
this is what you need to do – click the ‘liked’ button (beneath the cover photo, to the right) and activate the ‘show in news feed’ option. This will allow you to see all the posts.
before we move to the bhel puri recipe, let me wish everybody a happy belated friendship day.
yes….. there is no english translation of this one for my international readers.
all i can tell you is that bhel puri is a crispy, soft, sweet, tangy, spicy mixture of many edibles…
mainly made with puffed rice – to which many delectable tid bits are added. you will see in the pictorial below.
bhel puri is also a very popular mumbai street food. there are two types of bhel – dry and wet bhel.
this recipe is for the wet bhel where chutneys are added. in the dry bhel you simply do not add any chutneys.
also bhel is eaten with papdis or crisp fried pooris. at least this is how i have them at home. but you can even have them with a spoon
bhel puri have to be served as soon as they get made and immediately. serving even after a couple of minutes will make the whole mixture soggy and you won’t enjoy it.
so lets start step by step recipe of delicious bhel puri:
1: firstly dry roast the puffed rice in a pan till they become crisp. you don’t need to brown them. take them all in a huge bowl.
2: now add chopped onions, tomatoes and mine and yours favorite – potatoes (boiled & chopped)… is there anyone who hates potatoes?
3: add some boiled moong beans… isn’t that a healthy option in a bhel?
5: now some tanginess to join the party – lemon juice, chaat masala powder, red chili powder, roasted cumin powder and salt.
6: with a spoon, just swirl the whole mixture together well and be quick.
7: top up with some broken papdis and roasted peanuts.
8: crispiness fun – add some sev (fried chickpea flour vermicelli)…not to forget the very indian garnishing of coriander aka cilantro leaves.
9: serve bhel puri immediately in individual bowls or plates. top up with some sev and more coriander leaves if you want.
bhel puri recipe details below:
- 2 cups puffed rice
- 2 tbsp [mint cilantro chutney|http://www.vegrecipesofindia.com/mint-coriander-chutney-recipe/]
- 2 tbsp [tamarind dates chutney|http://www.vegrecipesofindia.com/tamarind-date-chutney-recipe-sweet-chutney-for-chaat/]
- 1 tsp red chili chutney (optional)
- 1 large boiled potato, peeled and chopped
- ½ to ¾ cup boiled moong beans or steamed moong sprouts
- 1 medium size tomato. finely chopped
- 1 small onion, finely chopped
- 1 tsp roasted cumin powder
- 1 tsp chaat masala
- ½ tsp red chili powder
- ¼ cup chopped coriander leaves
- ¼ or ½ cup sev
- 5-6 papdis, broken into pieces
- 2 tbsp roasted peanuts
- 1 tsp lemon juice
- black salt as required
- firstly dry roast the puffed rice in a kadai or pan till they become crisp.
- let them cool and take them all in a large bowl.
- add everything to the puffed rice except sev and coriander leaves.
- quickly mix everything.
- now lastly garnish bhel puri with some coriander leaves and sev.
- serve bhel puri immediately.