Bhel Puri is a popular Indian street-side snack, made with puffed rice, crispy papdis and sev, chaat masala and chutney - all tossed together and enjoyed immediately!
For the green chutney
- 1 cup Mint
- 1.5 cups Coriander
- 1 Green chili
- ½ inch Ginger
- ½ teaspoon Lime juice
- 1 teaspoon Chaat Masala
- ¼ teaspoon Salt
- ⅓ Raw green mango finely chopped
- ⅓ cup sev
- 3-4 papdis
- ⅓ cup fresh coriander leaves chopped
Prepare the chutneys
Blend together all the ingredients listed under green chutney, with 1-2 teaspoon water, until smooth and uniform. Check seasoning, add salt if needed. Keep aside, and follow the same process for the red chutney. Keep both chutneys aside for later.
Assemble the bhel puri
In a large wok, toast the puffed rice, stirring frequently, for 4-5 minutes. Turn off the heat, and keep aside.
Coarsely mash the boiled and cooled potatoes and keep aside. The potatoes should be dry with little to no moisture.
In a large mixing bowl, add the toasted puffed rice, crushed papdis, chopped onions, chopped tomatoes, and some of the chopped green mango.
Add 1 tablespoon each of the green, red and date and tamarind chutneys. Working quickly, mix all the ingredients well to combine.
Add the chaat masala, lime juice and mix again. Top off with the chopped coriander, more raw mango, sev, 3-4 crushed papdis, and add more chutneys to garnish.
Serve and enjoy immediately!
- Optional additional add-ins for bhelpuri: Roasted peanuts, chopped cucumber, Chopped green chilies, Pomegranate seeds, Sprouted moong beans
- Prepare all the ingredients and keep them ready, mix together just before you are ready to serve. Don't make it ahead, the bhelpuri will be soggy.
Calories: 150kcal | Carbohydrates: 30g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 418mg | Potassium: 357mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1192IU | Vitamin C: 17mg | Calcium: 40mg | Iron: 5mg