Bhel Puri

Ingredients:  

• Puffed rice – 2 cups 

• Onions – 1 small finely chopped

• Tomatoes – 1 medium finely chopped 

• Potato – 1 medium; boiled, peeled and cubed 

• Cilantro – 2 tablespoons finely chopped

• Green chili – 1 finely chopped

• Chaat masala – 1 teaspoon 

• Lemon juice – ½ teaspoon 

• Peanuts – 2 tablespoons, roasted

• Papdis – 10 

• Sev – ¼ cup 

• Raw mango – 1 tablespoon finely chopped (optional) 

• Salt – as needed 

• Coriander-Mint chutney – 1 tablespoon – See recipe 

• Tamarind chutney – 1 tablespoon – See recipe 

• Garlic chutney – 1 teaspoon – See recipe 

Tangy and spicy bhel puri is popular Indian street food at its best!  Crispy puffed rice is tossed with sweet, sour and spicy chutneys, topped with sev.  Bhel puri is a low calorie snack that's super addictive, tastes delicious and is flavor-packed.  It's a perfect snack you will enjoy any time of the year! 

Boil the potato just until done without making it too mushy.  Cube the potatoes.  

Dry roast puffed rice on a stove top.  Add tempering of oil, mustard seeds, dry red chili, red chili powder, cumin powder, turmeric, salt to the puffed rice and roast until everything is mixed well.  You can also buy ready made bhel mix from Indian grocery store to save time.  

In a mixing bowl, add roasted puffed rice, cubed potato, onions, tomatoes, green chili, raw mango and cilantro.  Mix them up gently.  Add tamarind chutney, coriander-mint chutney, garlic chutney, lemon juice and chaat-masala.  Do not add a lot of chutney at one time, add little at a time to prevent the bhel puri from turning mushy.  Gently mix well to coat the puffed rice with chutney.  Taste this and add in mor chutney and salt as needed.  Crush the papdis and add them along with peanuts and sev.   Give a good stir.  Garnish with more sev and peanuts.  Serve immediately.