Bhel Puri

INGREDIENTS

• 2 cups puffed rice (murmura)
• 1/2 cup sev (crunchy chickpea noodles)
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped tomatoes
• 1/4 cup boiled potatoes, chopped
• 1/4 cup boiled chickpeas (optional)
• 1/4 cup cucumber, chopped
• 1/4 cup pomegranate seeds (for a burst of sweetness)
• 2 tbsp tamarind chutney (or sweet chutney)
• 1 tbsp green chutney (spicy)
• 1 tsp roasted cumin powder
• 1/2 tsp chaat masala
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• 1 tbsp lemon juice (for extra tang)

Recipe

Step 1: Prepare the Ingredients

- In a large mixing bowl, combine puffed rice, sev, chopped onions, chopped tomatoes.

- boiled potatoes, boiled chickpeas (if using), and cucumber.

- Add pomegranate seeds for an extra burst of sweetness and color.

Step 2: Add the Chutneys

- Add tamarind chutney (sweet) and green chutney (spicy) to the mixture.

- Adjust the quantity based on your sweetness and spiciness preference.

Step 3: Spice It Up

- Sprinkle roasted cumin powder and chaat masala to the mixture for that signature tangy flavor.

- Add salt to taste.

Step 4: Mix It Well

- Toss everything together gently so that the chutneys and spices coat all the ingredients evenly.

- Be careful not to crush the puffed rice.

Step 5: Add Lemon Juice

- Squeeze fresh lemon juice over the mixture for a zesty tangy flavor.

Step 6: Garnish & Serve

- Garnish with chopped coriander leaves to add freshness and color.

- Serve immediately for the perfect crunch and flavor!

Bonus Tips:

- You can add finely chopped green chilies if you want more heat in the bhel puri.

- For a variation, you can also add boiled corn or roasted peanuts to enhance the texture.

- If making in advance, keep the puffed rice and chutneys separate until serving to maintain the crunchiness.