Sometime back, I was going through the different recipes on my blog..It is then I realized I have not posted not even a single chaat recipe. I love "chaats" and I make them all the time but some how never got around to posting a recipe in the blog. "Chaat" is a term describing savory snacks that are served at road-side tracks from stalls or food carts. It is very popular in India, Pakistan, Bangladesh and Nepal. Many of the popular chaat recipes are now being served in big restaurants too. But personally , I feel these dishes are best when eaten from a street joint. It makes for a great experience:)
Today, I share with you a delicious and a popular Chaat.."BHEL PURI". Bhel Puri is made up of puffed rice, finely chopped vegetables and two chutneys. The two chutneys added to this chaat are the sweet (and a little tangy) Date-Tamarind Chutney and the Cilantro Mint chutney. All the ingredients are mixed and are served immediately. They have to be to be consumed immediately or else the puffed rice gets soggy.Usually , I prepare the chutneys a day before. Just before serving, I chop the vegetables, gently mix everything and serve :) The best part about the chaat recipe like this one is you can customize is as per your taste. Bhel Puri could be eaten with a spoon or using a papdi as an edible spoon.
So let's begin..
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
- Puffed Rice : 4 cups
- Onion (finely chopped) : 1/2 cup (I used red onion)
- Tomatoes (seeds removed,finely chopped) : 1/2 cup (pick firm tomatoes)
- Raw mango (finely chopped) : 1/2 cup
- Boiled potato (skin removed and cubed) : 1/2 cup heaped
- Date and Tamarind chutney (Khajur- Imli Chutney) : 5 tbsp (adjust according to taste)
- Cilantro - Mint Chutney : 6 tbsp (adjust according to taste)
- Red chilli powder : 1/4 tsp (optional)
- Chaat Masala : 2 tsp ( Readily available in Indian stores)
- Roasted peanuts (I used the spicy ones) : 3 tbsp
- Sev : 3/4 cup (I used store bought kinds, but you can prepare at home too)
- Papdi : 10 (crushed) (homemade or store bought)
- Salt as per taste
- Cilantro (finely chopped) : 2 tbsp
- Dry roast the puffed rice until its nice and crisp for a couple of minutes (No need to change the color of the puffed rice). Set it aside to cool.
- Mix the veggies, chutneys, chaat masala, red chilli powder, and salt gently.
- Add and mix the puffed rice, peanuts and the crushed puris. Divide them in to 3-4 portions.
- Garnish with sev, cilantro leaves and papdi . Serve immediately.
- Increase or decrease either of the chutneys mentioned above according to your taste.
- Addition of red chilli powder is totally optional. You can skip it if you wish.
- I have used home made chutneys. You can very well use store bought ones but adjust the quantity accordingly.
- After preparing the bhel, it has to be consumed immediately or else the the puffed rice turns soggy and the taste gets spoilt.