Bhel Puri
Mumbai has a special relationship with street food that goes way beyond just eating. If you grow up here. You grow up understanding that the best **bhel puri** isn't found in fancy restaurants but on
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Servings:
servingsCalories:
Ingredients
Main
- 3 cups murmura (puffed rice), dry roasted
- 1 cup bhel farsan mix
- ½ cup masala peanuts
- ½ cup masala chana dal or boondi
- 1 cup thin sev
- 10 papdi, lightly crushed
Vegetables
- 1 large red onion, finely chopped
- 1 large tomato, finely chopped
- ½ medium raw mango, diced small
- 2 medium potatoes, boiled and diced
Chutneys
- ¾ cup dates tamarind chutney
- ½ cup spicy cilantro green chutney
Seasoning
- ½ teaspoon chaat masala
Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
For Green Chutney
- Blend green chaat chutney: Blend cilantro, green chilies, lemon juice, salt, thin sev, and ice cubes until smooth and bright green. Adjust salt and spice to taste. Set aside.
- Prepare base: Combine roasted murmura, farsan mix, masala peanuts, and chaat masala in large bowl.
- Add vegetables: Add crushed papdi, chopped onion, tomato, raw mango, and boiled potatoes. Mix gently.
- Add chutneys: Add green chutney, tamarind chutney, and lime juice. Mix until evenly coated.
- Final mix: Add half the sev and chopped cilantro. Mix quickly and taste for seasoning.
- Serve: Transfer to bowls, top with remaining sev, chana dal, cilantro, and crushed papdi. Serve immediately.
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