Bhel Puri Recipe | Bhel Puri chaat full recipe

Bhel puri, the iconic street food of Mumbai, is an explosion of textures and flavors in every bite. Puffed rice, crunchy sev, tangy chutneys, and a medley of savory spices come together to create a delightful snack or light meal. This recipe delves into the details of making authentic bhel puri, exploring different variations and offering tips for a truly memorable experience.

Bhel Puri Recipe Ingredients

  • Base:
    • 2 cups puffed rice (poha)
    • 1 cup sev (thin fried gram noodles)
    • 1/2 cup chopped boiled potatoes
    • 1/4 cup chopped onion
    • 1/4 cup chopped tomatoes
    • 1/4 cup chopped green chilies (adjust to your spice preference)
    • 1/4 cup chopped cilantro
  • Sauces:
    • 1/4 cup tamarind chutney
    • 1/4 cup green chutney (mint or coriander)
    • 1 tablespoon date-palm jaggery (gur) or sugar (optional)
    • 1 teaspoon lemon juice
    • Salt to taste
  • Garnish:
    • Chopped peanuts
    • Chopped sev
    • Chopped coriander leaves

Steps to prepare Bhel Puri chaat

  1. Prepare the puffed rice: Rinse the puffed rice quickly under cold running water to remove any dust. Don’t over-rinse, as it can become mushy. You want it light and fluffy.
  2. Chop the vegetables: Finely chop the potatoes, onions, tomatoes, and green chilies. Aim for bite-sized pieces for a balanced texture in each bite.
  3. Make the chutneys: If using store-bought chutneys, adjust their quantities based on your taste preference. For homemade versions:
    • Tamarind chutney: Soak tamarind paste in warm water for 10 minutes. Strain the pulp and mix with jaggery/sugar, salt, and a pinch of red chili powder.
    • Green chutney: Blend together mint or coriander leaves, green chilies, ginger, and a little water to create a smooth chutney.
  4. Assemble the bhel puri: In a large bowl, combine the puffed rice, sev, chopped vegetables, and cilantro. Gently mix everything together without crushing the puffed rice.
  5. Add the sauces: Drizzle with tamarind chutney and green chutney, ensuring even distribution. Adjust the quantities based on your desired flavors – tangy, spicy, or sweet.
  6. Season and garnish: Sprinkle with salt, lemon juice, and chopped peanuts and sev. Garnish with fresh coriander leaves for a pop of color and aroma.
  7. Serve immediately: Bhel puri is best enjoyed fresh to retain the contrasting textures. Don’t let it sit for too long, as the puffed rice can become soggy.

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