!~*AdOrAbLe*~!
06-15-2010, 08:14 AM
Bhel Puri
This is one of the favorite chaat items in most Indian and Pakistan street food and households. yummmm bhel …. Each different from one another …
Here, we generally make our own bhel at home … crunchy and yummy chaat …
http://foodwithapinchoflove.files.wordpress.com/2008/03/bhel.jpghttp://foodwithapinchoflove.files.wordpress.com/2008/07/bhel-served.jpg
Ingredients:
Puffed rice (murmura): 2 cups
Sev (fried chickpea flour noodles): ½ cup
Papdi/Crisp flat puris: 5-6
* A combination of these three is available in Indian grocery stores as Bhel mix – you could use this instead.
Potato boiled: 1 large
Tomato: 1 medium
Onion: 1 medium
Whole green gram (mung) beans: 2 tablespoons sprouted and cooked (optional – but increases taste and nutritional value)
Cucumber: 1 small one
Green chilly: 1
Coriander (cilantro) leaves: a handful
Lemon: 1 (optional)
Green dhania chutney to taste (recipe included on the blog – you can use this simple one or this Imli Chatni to taste.
http://foodwithapinchoflove.files.wordpress.com/2008/03/chutneys.jpg
Method:
Cube the boiled potato and finely chop all the other vegetables.
Crush 3-4 of the papdis. Reserve 2 of them to eat the bhel. Mix the puffed rice, sev, and papdi.
Now, the bhel can be mixed just before eating. The key is to keep the dry ingredients and veggies ready and mix just before you want to eat it.
Take half of the bhel dry mixture and add required amount of
chopped veggies, and the chutneys and mix well. ,http://foodwithapinchoflove.files.wordpress.com/2008/03/chutneys.jpghttp://foodwithapinchoflove.files.wordpress.com/2008/07/bhel-served.jpg
Enjoy the bhel! – you must eat it immediately else it will become soggy in a short while – you can use a papdi/puri as the spoon!http://foodwithapinchoflove.files.wordpress.com/2008/03/bhel.jpghttp://foodwithapinchoflove.files.wordpress.com/2008/03/bhel-2.jpg
You can even sprinkle red chilly powder or chat masala over the mixture and squeeze lemon juice if you wish.
This is one of the favorite chaat items in most Indian and Pakistan street food and households. yummmm bhel …. Each different from one another …
Here, we generally make our own bhel at home … crunchy and yummy chaat …
http://foodwithapinchoflove.files.wordpress.com/2008/03/bhel.jpghttp://foodwithapinchoflove.files.wordpress.com/2008/07/bhel-served.jpg
Ingredients:
Puffed rice (murmura): 2 cups
Sev (fried chickpea flour noodles): ½ cup
Papdi/Crisp flat puris: 5-6
* A combination of these three is available in Indian grocery stores as Bhel mix – you could use this instead.
Potato boiled: 1 large
Tomato: 1 medium
Onion: 1 medium
Whole green gram (mung) beans: 2 tablespoons sprouted and cooked (optional – but increases taste and nutritional value)
Cucumber: 1 small one
Green chilly: 1
Coriander (cilantro) leaves: a handful
Lemon: 1 (optional)
Green dhania chutney to taste (recipe included on the blog – you can use this simple one or this Imli Chatni to taste.
http://foodwithapinchoflove.files.wordpress.com/2008/03/chutneys.jpg
Method:
Cube the boiled potato and finely chop all the other vegetables.
Crush 3-4 of the papdis. Reserve 2 of them to eat the bhel. Mix the puffed rice, sev, and papdi.
Now, the bhel can be mixed just before eating. The key is to keep the dry ingredients and veggies ready and mix just before you want to eat it.
Take half of the bhel dry mixture and add required amount of
chopped veggies, and the chutneys and mix well. ,http://foodwithapinchoflove.files.wordpress.com/2008/03/chutneys.jpghttp://foodwithapinchoflove.files.wordpress.com/2008/07/bhel-served.jpg
Enjoy the bhel! – you must eat it immediately else it will become soggy in a short while – you can use a papdi/puri as the spoon!http://foodwithapinchoflove.files.wordpress.com/2008/03/bhel.jpghttp://foodwithapinchoflove.files.wordpress.com/2008/03/bhel-2.jpg
You can even sprinkle red chilly powder or chat masala over the mixture and squeeze lemon juice if you wish.