Eating Bhel in the lovely awesome monsoon weather! What a delightful moment to live in. I was also relishing the tangy-sweet-spicy flavor of crunchy-munchy bhel puri in awesome mausam (weather). Experience was very pleasing. Make your rains also special with the pleasing platter of Bhel Puri.
Bhel Puri is thought to be originated in Gujarati Cafes or in street food stalls of Mumbai. Thought to be a Gujarati snack or street food, it has got perfect balance of sweet, tart and savory flavors. Various adaptations are given to the snack in various places and is also named variously at various regions. Like in Mumbai/Bombay it is called “Bhel”, in Kolkata, it is called Jhal-Muri, in Odisha it is Jhal- Mudhi and in Bangalore it has got name “Churmuri”. Names and variant forms may differ but the indulgence to your taste buds would be invariably scrumptious in its each bite everywhere.
Bhel-puri is a savoury chaat variant involves puffed rice or Lai/muri as main ingredient which is flavored variously with chutneys, spices and few other ingredients like boiled potatoes, onions, tomatoes, green chillies, sev etc. You may find bhel Puri being sold on streets as street food in paper cones or disposable leaf bowls. Eating bhel in paper cones has its different unique pleasure 🙂 Bhel-puri’s taste enhances there in paper cone 😉 There is no logic behind it, but it appears to me like this. Isn’t it so?
Okays now there is no more wait for the most significant part of the post i.e. recipe (step by step pictures), so that you can make and enjoy Bhel Puri at home without bothering yourselves to the vending street and without getting wet in rains to have it.
Time Taken- For Preparation- 15-20 min
For Making- 5 min
Puffed Rice (Muri/Lai)-2 ½ cups
Tomato- 2 small (chopped small)
Onion- 1 medium (chopped finely)
Green Chillies-2 (finely chopped)
Potatoes- 1 medium (boiled, peeled, diced small)
Savoury Green Chutney– 1¾ tbsp
Sweet-Sour Chutney (Tamarind-dates) – 2 tbsp (this time I replaced dried raw mango slices with equal tamarind)
Chaat Masala- 1½ tsp
Red chilli Powder- 1tsp
Roasted Cumin powder- 1tsp
Dry Mango Powder- ½ tsp
Lemon juice- of 1 lemon
Coriander Leaves- 2 tbsp chopped (including garnish)
Mint leaves- 2 tsp; optional (chopped)
Sev (Gram flour snacks/ vermicelli) – ½ cup
Toasted Peanuts- 1 tbsp
Steps to follow-
- Dry roast puffed rice just they become slightly crunchy (no need to brown).
- Take it out in a large bowl and mix all chopped ingredients like tomatoes, onion, boiled potatoes and green chillies.
- Now mix wet ingredients like savoury green chutney and sweet-sour tamarind dates chutney.
- Now add in spices: red chilli powder, chaat masala powder, roasted cumin powder, dry mango powder along with a sprinkle of salt followed by toasted peanuts. Squeeze in one lemon. Give them all a gentle stir to mix all ingredients uniformly.
- Finally throw in sev, mint leaves and coriander leaves.
- Serve out whole in a serving dish or in different small servings of paper cone. Garnish with some more sev and coriander leaves.You can also serve it with Papdi, where these papdis can serve the purpose of spoon.
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- Review | Bhel poori at Diwana, London (bonniebrulee.com)
- Weekly rice treat – Bhel Puri (annaandshiv.com)