Bhel puri is a typical north Indian snacks or chat. These are now available at all parts of India
and are very popular. The south Indian version
of bhel puri is called churmuru. Bhel means
puffed rice. The main ingredient is bhel
as the name suggests. The bhel is mixed
with some veggies and a particular kind of sauce or chutney and is topped with
sev (vermicelli made from basan flour/gram flour) and coriander leaves. Mix the bhel with other ingredients just
before serving. You can add any
vegetables as per your taste. Basically bhel
puri contains broken papdies and boiled potatoes. I just avoided it in this recipe. I always add a lot of vegetables that can be
eaten raw. This makes a very good
evening time snack for the children as it has full of vegetables. The tamarind sauce prepared once can be
refrigerated for 1 week. Here is the way
how I make this fabulous chat…….
Ingredients
For 4 servings
Puffed rice – 3 cups
Tomato chopped – 1
Onion chopped – 1
Salad cucumber chopped – 1 cup
Carrot chopped – 1 small
Coriander leaves chopped – ½ cup
Fresh green peas boiled – ¼ cup
Red chilly powder – ½ tsp
Oil – 1 tbsp
Salt – to the taste
Sev - 1 cup
Lime juice – 1 tbsp
Roasted pea nuts – ¼ cup (optional)
For sauce/chutney
Jaggery syrup – ½ cup (50 – 75 gm jaggery)
Tamarind juice – ½ cup (juice of a small ball of tamarind)
Black salt – a pinch
Roasted jeera powder – ½ tsp
Red chilly powder – 1 tsp
Salt – ½ tsp or to taste
Method
In a sauce pan pour tamarind juice, jaggery syrup and bring
to boil. Add red chilly powder and black
salt. In a low flame cook until the
sauce becomes thick. Just before turning
off the stove add roasted cumin seeds and salt to taste.
In a large mixing bowl add chopped vegetables, peas, and
salt. Before adding salt, taste the
puffed rice. Some times the bhel has more salt in it. Mix well.
Add ½ of the sev and coriander leaves.
Add lime juice, oil, chilly powder and mix along with puffed rice. Immediately serve it in quarter plates and
pour 1 or 2 tsp (according to your taste) of sauce and garnish with some sev,
coriander leaves and chopped onion.
Serve at once.
