Bhel Puri is a mixture of puffed rice (think giant Rice Krispies), sev (fried chickpea noodles), tossed with chilies, vegetables and some sweet and tart chutney’s. The textures of the crackly rice, crunchy noodles, and crisp veggies meld perfectly with the salty, sweet, sour, and spicy seasonings that coat each morsel.
The mere smell of the cilantro, cumin and lime is enough to make me salivate like a Bullmastiff, but when you lay eyes on the confetti of colors on a plate before you, it’s hard to resist the primal urge to pick up the plate and inhale its contents.
Bhel Puri is a mixture of puffed rice (think giant Rice Krispies), sev (fried chickpea noodles), tossed with chilies, vegetables and some sweet and tart chutney’s. The textures of the crackly rice, crunchy noodles, and crisp veggies meld perfectly with the salty, sweet, sour, and spicy seasonings that coat each morsel.The mere smell of the cilantro, cumin and lime is enough to make me salivate like a Bullmastiff, but when you lay eyes on the confetti of colors on a plate before you, it’s hard to resist the primal urge to pick up the plate and inhale its contents.
Ingredients of Indian Bhel Puri
3 cup Puffed Rice (Murmura/Kurmura)
7 to 8 flat puris
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1 cup boiled and mashed Potato (Aloo)
1 cup boiled black chick peas (black chana), soaked for 6 hours and than boiled
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
1 tblsp of chat masala
Tamarind (Imli) Chutney, as required
Coriander Leaves (Dhania Patta) chutney, as required
Mint Chutney, as required
Garlic chutney, as required
1/2 cup Pomegranate seeds
1 cup Sev
Oil (for frying Puris+for tempering murmura)
Salt as required
For making Flat Puris
1 cup wheat flour
3 tsp oil
Salt as required
Water as required
For tempering Puffed Rice and sev
2 tblsp oil
1/2 of asafetida (hing) powder
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp sugar
salt as required
1 tsp coriander-cumin powder
Method Of Indian Bhel Puri
For making Flat Puris
1. Add the oil and salt to the wheat flour and knead into a hard dough adding water.
2. Make small sized balls and roll into thin rounds. As it should be flat, you can make cuts with the knife before frying them.
3. Heat oil in a pan and deep fry puris till light brown and crisp. It should be hard, crisp and flat.
For tempering Puffed Rice and sev
1. Heat 2 tblsp oil in a pan and add asafetida (hing) powder.
2. After 10 seconds, add Puffed Rice and slimmer on a low flame
3. Than add salt, sugar, red chili powder, turmeric powder and coriander-cumin powder.
4. Saute till the puffed rice becomes crisp, but take care that they should not get burnt.
5. Than add sev and again mix all the ingredients on a low flame and keep aside.
For making Bhel
1. Mix the puffed rice and sev mixture, tomatoes, onions.
2. Add into it the mashed potatoes and black chana and mix well.
4. Crush the flat puris and mix into the mixture.
3. Mix all the ingredients including all the chutneys, garam masala and chat masala and add to this.
6. Finally garnish with coriander leaves and pomegranate seeds.
7. Serve immediately..