BHEL PURI

Bhel Puri is a savoury Indian snack. It is much known as Chaat and a popular street food. Chaat is identified more with Mumbai and Calcutta streets and it is believed was popularized through these cities. Bhel Puri is said to have originated from the Bombay streets. It is fondly known as Jhaal Muri in Calcutta. It is basically prepared by mixing Puffed rice with a Sweet dip/ Sweet chutney (Saunth Chutney) and Spicy dip/ Green chutney ( hara chutney). The finished snack is garnished with Sev, diced onions and mashed potatoes.



Well , I would call Bhel a ready reckoner for hunger pangs ( Satiated myself umpteen times.). It is also a guilt free snack as it is much closer to a salad with a decent serving of raw vegetables in it. It is definitely a healthier choice compared to other junk food.

If you still want a healthier version, then cut out the Sev and Papdi that are the chief calorie suppliers. The recipe would then not give you more than 200 calories.  So go for it.

My version here includes only the Sev and not the Papdi. I have liberally added veges to it. 

Preparation Time : 10 mins               Serves : 3 to 4               Recipe Category: Snack/ Street food
Cuisine: North Indian                        Spice Level: Spicy

INGREDIENTS

Puffed Rice/ Murmura/ Pori .......................... As required
Onions ........................................................ 1 finely chopped
Tomatoes ....................................................1 finely chopped
Potatoes ......................................................1 finely chopped
Cucumber .................................................... 1/4 piece finely chopped
Sev/ Omapodi .............................................. 3/4th cup
Green Chutney .............................................  As required
Sweet Chutney ............................................. As required
Chaat Masala powder ..................................... A dash
Red Chilli powder ........................................... A dash
Roasted Cumin seeds powder........................... A dash
Salt ............................................................... 2 pinches
Pomegranate Arils .......................................... A fistful (Optional)
Chopped Cilantro/ Coriander............................ For garnishing (Optional)

METHOD
  • Assemble everything that you need. Keep a large mixing bowl and a laddle ready. 


  • Now first let us start mixing the wet ingredients.  Add the Chutneys and vegetables. Sprinkle all the above mentioned spice powders and mix well.



  • Now add the puffed rice and give a quick mix. Ensure that the bowl has good depth. You will otherwise end up spilling your precious snack. Quickly transfer them to your serving dishes and top it with lot of Sev, Cilantro and pomegranate arils. 
  • Serve immediately. You can also add more of your favourite dips/ chutneys for an extra punch. 
  • You can hear a nice fizz sound coming from the Bhel. The rule is that you have to finish eating before it goes off. 



NOTES
  • All Chaats are meant to be consumed fresh and immediate when prepared. Spevially Bhel Puri tends to become soggy soon as the puffed rice absorbs the moisture from the wet ingredients. Hence the dry ingredients are added last while mixing.
  •  Dry Bhel is another variety where chutneys are not added. 
  • The Calcutta style Bhel does not have the green chutney generally. It is hearsay that the original recipe does not even contain vegetables. The main ingredients are supposed to be only Potatoes, Onions, Papdi, Sev with the Saunth Chutney. 

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