Indian•quick
Bhel Puri
Geeli Bhel puri - better than you’ve had before! It’s brimming with a perfect combination of flavors (salty, spicy, sour, tangy and slightly sweet) and textures (crispy, crunchy, soft) all together.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Murmura (puffed rice or mamra) (Dry roasted)
- 1 cup Thin nylon sev
- 8-10 Papdi
- ¼ cup Red onion (chopped finely)
- ¼ cup Tomato (chopped finely)
- ¼ cup Sprouted moong (optional)
- ¼ cup Potatoes (Boiled and chopped)
- 2 tablespoons Raw mango (Unripe mango) (chopped finely)
- 1 tablespoon Pomegranate arils (optional)
- 2 tablespoons Peanuts (Dry roasted)
- 1 tablespoon Cilantro or coriander leaves (chopped finely)
- Salt (to taste)
- 1 teaspoon Chaat masala
- ½ teaspoon Roasted cumin powder
- 3 tablespoons Green coriander chutney (or Mint chutney)
- 3 tablespoons Meethi chutney (Tamarind date chutney)
- 1-2 teaspoons Red garlic chutney
Instructions
- 1
Take murmura and sev in a large bowl.
- 2
Break papdi into tiny bite-sized pieces using your fingers and thumb. Add that to a bowl and mix everything together.
- 3
Add onion, tomato, boiled potato, raw mango, pomegranate, peanuts, moong sprouts and cilantro.
- 4
Sprinkle little salt, chaat masala and roasted cumin powder.
- 5
Drizzle green chutney, tamarind date chutney and red garlic chutney.
- 6
Toss everything together until mixed. Serve bhel puri right away before it gets soft and soggy.