This is a popular snack in India made from puffed rice, flat puris, spices, chutneys and vegetables. When we were in Hyderabad/Secunderabad last year, I noticed many street “wallahs” had flat baskets about 18″ wide that sit on legs. The baskets are full of all of the ingredients to make this wonderful treat.
We usually make this at home for lunch or dinner in the summer when it’s too hot to cook. It’s also good anytime to satisfy a craving for crunchy, spicy, sweet snack food. Most of the ingredients will have to be purchased from an Indian or Asian grocery store.
Bhel Puri (serves 2 – 4)
- 4 cups Bhel Puri Mix (see photo)
- 1 large potato, boiled and cooled and cut in small dice
- 1 medium onion, chopped finely
- 1 tomato, chopped finely
- 1/2 cup cilantro, chopped finely
- 1 cup moong sprouts (sprouted to 1/2 ” or less) (optional)
- 1 tsp. salt
- 1/3 cup Cilantro Chutney
- 1/3 cup Tamarind-Date Chutney
- 1/3 cup Mint Chutney
- 1/2 cup Nylon Sev (or other sev)
- additional salt to taste
Combine the potato, onion, tomato, 1/3 cup cilantro, moong sprouts (or other legume if using) and 1 tsp salt in a medium sized bowl. Set aside.
Pour the Bhel Puri Mix in a large bowl. Set aside.
Prepare the chutneys: put the cilantro chutney in a small bowl and add enough water to make it pourable. In another small bowl, repeat with the Tamarind-Date chutney and then the Mint Chutney. (A note: usually store-bought chutneys are a paste texture so you need to add water. If you find that it is already watery, then don’t add water. If you make your own chutney at home, just make it wet enough to pour.) Here are the chutneys that we usually buy:
When you are ready to eat (as this will get soggy if it sits around) add 1/2 the vegetable mix to the Bhel Puri Mix and lightly toss. Check for consistency – you may want more veggie mix. If so, add now. Then start adding the chutneys 2 Tbsp. at a time, toss quickly, taste to see if you want it hotter (add cilantro chutney), sweeter (add tamarind chutney) or more minty… If it’s okay, then scoop it into two bowls, sprinkle with the remaining chopped cilantro and the nylon sev. Enjoy!