Aaaand the
millet series comes to an end! Back to other dishes now. A fresh start with…
the all-time favourite Bhel Puri! Earlier, I was not a big fan of chaat dishes.
But my kids were completely into pani puri, bhel puri, dahi papdi chaat and all
the chaats out there. Slowly, I was influenced by them and, now, I have also
become one of the many fans of chaats. This recipe is from Veg Recipes of India. This chaat is the perfect combination of sweet, spice, tangy,
crunchy and soft. This is definitely better than the store bought chaats, as we
are making the chutneys at home. Each chutney has a unique flavor and can also
be used in other chaats and dishes. All the potato, tomatoes, onions, coriander
add a fresh twist to the chaat. Extra add ons like sev, masala peanuts and chana
dal complete this amazing chaat. Make it any time of the day to add a little
spice to your day!
Preparation time: 15 mins| Cooking time: 15 minsCourse: snacks| Cuisine: Indian
Ingredients:
Puffed rice
(pori)- 2 cups
Masala chana-
1tblsp
Roasted peanuts-
2 tblsp
Sev- ½ cup
Chat masala-
1tsp
Roasted cumin
powder- ½ tsp
Salt- as
needed
Lemon juice-
½ to 1 tsp
Onion- 1
(big)
Tomato-1
(big)
Boiled potato-
1 (big)
Coriander leaves-
for garnishing
For green chutney:
Coriander leaves-
½ cup
Ginger- ½ inch
(chop roughly)
Green
chilies- 1 to 2
Salt- ¼ tsp
Lemon juice-
½ tsp
Water- 2 to
3 tblsp or as needed
For spicy chutney:
Garlic cloves-
16 to 18 medium
Kashmiri chili
powder- 2 tsps
Salt- ¼ tsp
Water- as
needed
For sweet sour chutney:
Jaggery- 3
tblsp
Amchur powder
(dry mango powder)- 3 tsp
Kashmiri
chili powder- ¼ tsp
Roasted cumin
powder- ¼ tsp
Salt- 1 to
2 pinches
Water- 3 tblsp
Method:
To make green chutney-
1. Rinse the coriander leaves
thoroughly. Chop and add it to a mixer grinder.
2. Add the ginger, green chilies, salt
and lemon juice.
3. Add 2 to 3 tblsp of water and grind
it into a smooth chutney. Make sure the chutney is not thin. Remove and keep
aside.
To make spicy chutney-
1. Peel 16 to 18 medium sized garlic
cloves. Wash and clean them. Add them to the mixer grinder.
2. Add Kashmiri chili powder and salt
to the mixer grinder.
3. Add 2 to 3 tblsp of water and grind to
a smooth consistency. Remove and keep aside.
To make sweet sour chutney-
1. To a small pan add the jaggery powder,
amchur powder, Kashmiri chili powder, roasted cumin powder and 1 to 2 pinches
of salt.
2. Add 3 tblsp of water and mix
everything well.
3. Keep this pan on the stove top and
heat on low flame.
4. When the mixture comes to a boil and
thickens slightly thickens, switch off flame.
To make bhel puri-
1. Finely chop the onion and tomatoes
and keep ready. Peel the boiled potato and chop and keep ready.
2. Add 2 cups of puffed rice to a
kadai. Stir it on low flame for 2 to 3 minutes, until they become crisp. Make sure
you don’t brown them. Let it cool in room temperature.
3. In a big bowl add the chopped potato,
onion and tomato.
4. Add sweet chutney, green chutney and
the red spicy chutney as per the taste that you prefer (I used approximately 1
tblsp each).
5. Now add chat masala, cumin powder
and salt. Drizzle ½ to 1 tsp of lemon juice. Mix everything well.
6. Now add masala chana and roasted peanuts.
Add the puffed rice and sev.
7. Mix everything with a spoon and garnish
with coriander leaves. Serve it immediately or else it might turn soggy.
Notes:
·
The
chutneys can be stored in fridge for a week.
·
If
you prefer the bhel to be spicy add more of green and red chutney. If you
prefer it to be sweet and tangy add more of sweet and sour chutney.
Step by step pictures
add coriander, green chilies, ginger
and salt to a mixer grinder. add a little
water and grind into smooth chutney.
this is green chutney
to amixer jar add peeled garlic and
kashmiri chili powder and salt. add
a little water and grind into smooth chutney.
this is spicy red chutney
to a pan add jaggery powder, kashmiri
chili powder, amchur powder, cumin powder
and salt. add a little water and stir on low flame.
when it thickens, switch off flame.
this is sweet and sour chutney
dry roast the puffed rice in a kadai
until it turns crispy
in a large bowl add the boiled and
chopped potato, chopped onion and tomato
add all the three chutney according
to your taste preference
add masala chana dal
and roasted peanuts.
add the puffed rice and sev.
drizzle lemon juice
add chat masala and roasted cumin powder
mix everything well.
garnish with coriander levaes.
serve immediately.
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