Wednesday, October 14, 2009

Bhel Puri

Serves: 4

Puffed rice - 4 cups
Potato - 2 cups, boiled, peeled, mashed
Red onion - 1 cup, finely chopped
Ripe tomato - 1 cup, finely chopped
Carrot - 1/2 cup, grated (optional)
Gram flour Sev - 1 cup
Green mango - 2 tbsp, grated
Coriander leaves - 2 tbsp, finely chopped
Tamarind Date chutney - 3 tbsp
Mint Coriander chutney - 3 tbsp
Coarsely crushed papdi – 1 handful (a biscuit like snack made from flour)
Lemon juice - 1 tsp
Chaat masala - to taste
Coriander powder - a pinch
Red chilli powder - a pinch
Garam masala - a pinch
Salt - to taste

1. To the boiled and mashed potatoes add the red chilli powder, coriander powder, garam masala and salt. Mix well and set aside
2. Take the puffed rice in a large bowl, and to it add the chutneys, onions, tomatoes, papdi, half of the Sev, lemon juice ad chaat masala. Mix well
3. Divide the bhel puri into 4 equal portions and top them equally with the remaining Sev, raw mango and coriander leaves.

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