Bhel Puri (Indian Puffed Rice and Vegetable Snack)
Bhel puri is a street snack built on contrast, and this version shows how it works. Crisp puffed rice and fine sev meet soft boiled potato, sharp raw onion and a sour hit from mango or lemon. Two chutneys do the rest: a fiery mint and green chile paste, and a sweet-sour blend of dates and tamarind. Mix it just before eating so everything stays crunchy.
Instructions
If you are using dates for the sweet chutney, soak them in hot water for half an hour, grind them, and strain the mixture to get a smooth pulp.
Make the spicy chutney by grinding the coriander, mint, garlic, green chiles and salt with a little water until you have a fine paste.
Make the sweet chutney by grinding the date pulp, tamarind pulp, jaggery or sugar, chili powder and cumin seeds with a little water until smooth.
In a large bowl, mix the puffed rice and sev together. Season with the chat masala, chile powder and salt.
Add the chopped onion, potatoes, coriander leaves, and either the raw mango or the lemon juice. Toss gently with your hands so the puffed rice stays crisp and does not break up.
Just before serving, stir in the spicy and sweet chutneys. Waiting until the last moment keeps the mixture from turning soggy.
Spoon the bhel onto individual plates and top with extra sev and more chutney if you like. Garnish with coriander leaves and serve with the crunchy puris alongside.
Make it personal.
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