Bhel Puri

Method

1. 1

   About Bhel Puri: Bhel Puri is a Mumbai street food chaat made with puffed rice, crispy sev, vegetables and chutneys. It is light, tangy, crunchy and addictive. The key is assembling it just before eating as it gets soggy quickly.

2. 2

   Make green chutney: Blend 1 cup fresh coriander leaves, half cup mint leaves, 3-4 green chillies, 1 small onion, 1 tbsp lemon juice, half tsp cumin powder and salt with minimum water to a smooth thick green paste. This keeps in the refrigerator for 1 week.

3. 3

   Make tamarind chutney: Soak 50g tamarind in 1 cup hot water for 20 minutes. Squeeze to extract juice and strain. Cook the tamarind juice with 3 tbsp jaggery or brown sugar, half tsp cumin powder, half tsp red chilli powder, half tsp ginger powder and salt on low heat for 10 minutes until slightly thick and glossy. Cool completely. This sweet dark chutney is called meethi chutney.

4. 4

   Prepare the vegetables: Finely dice 1 large boiled potato into tiny cubes. Finely chop 1 medium onion. Finely chop 2 tomatoes removing seeds. Chop a handful of fresh coriander. Keep everything ready before assembling.

5. 5

   Gather the dry ingredients: You need puffed rice (murmura or mamra — available at Indian stores), thin crispy sev (fried chickpea flour noodles), papdi (flat crispy crackers) or any crispy puris, and sev (thicker variety).

6. 6

   Assemble just before serving: In a large wide bowl add 2 cups puffed rice. Add the diced potato, chopped onion and tomato.

7. 7

   Add chutneys: Add 1-2 tbsp green chutney (adjust to your spice preference) and 1-2 tbsp tamarind chutney. Toss everything together quickly.

8. 8

   Add spices: Sprinkle half tsp chaat masala (a tangy spice blend available at Indian stores — essential for authentic street food flavour), half tsp cumin powder, salt and a squeeze of lemon juice.

9. 9

   Add crunch: Add a generous handful of sev and crushed papdi. Toss once more lightly.

10. 10

    Serve immediately: Transfer to serving bowls or paper cones, top with more sev, coriander and a drizzle of both chutneys. Bhel Puri must be eaten within 2-3 minutes of assembly before the puffed rice absorbs moisture and becomes soggy.