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Wednesday, April 30, 2008

Bhel Puri: Crunchy, fresh and delicious!

The fun part of bhel puri is the crunchiness, so it is best consumed immediately after preparation. Enjoy!


  • 2 cups of boiled grated potatoe
  • 1 1/2 cup chopped onions
  • 1/2 cup chopped coriander leaves
  • 1 1/2 cup grated carrots
  • 1/2 cup chopped tomato
  • 2-3 tsp red chili powder
  • 1-2 tsp sambhar powder
  • 2 cups sev (fried yellow bengal gram flour noodles, available in any Indian grocery store)
  • 6 cups of rice crisps (Puri)
  • 10-15 rice vadas (available in any Indian grocery store, also called Gol gappa)
  • 1/2 cup Nimkis
  • 3/4 cup hot chutney
  • 1/4 cup mint chutney
  • (Optional) 2-3 tsp chat masala
  • (Optional) 3/4 cup sweet chutney
  • Salt to taste
  • 2 tablespoon of salad oil
  • Juice of one big lime

How to prepare a mint chutney garnish

You will need:

  • 1/2 cup mint leaves
  • Juice of one big lime
  • Salt to taste
  • 1 tsp chopped ginger
  • 1 1/2 tsp chopped garlic
  • 2 tbsp chopped onions

With a little bit of water, blend all the above to a smooth paste (you can use a food processor.)

How to make Bhel Puri

Mix the puffed rice, tomatoes, onions. Drain the water from the grated potatoes and mix this plus all the seasonings together. Then lightly crush and add the nimkis and golgappas. Add the sev, mix well. Finally garnish with coriander leaves, lemon juice and a little bit of mint chutney. Serve immediately.

Serves: Approximately 6 people

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