Maharashtra

Bhel puri

Name: Bhel puri
Total time: 20 min
Yield: 4 servings
Cuisine: Mumbai street food
Ingredients: 4 cups puffed rice; 1/2 cup sev; 8 crushed papdi (flat fried crisps); 1 large boiled and cubed potato; 1 medium finely chopped onion; 1 finely chopped tomato; a few pieces chopped raw mango (green mango); 3 tbsp roasted peanuts; a handful for green chutney mint leaves; Coriander leaves (cilantro), for chutney and garnish; 2 green chilli; a lemon size ball for sweet chutney tamarind; 3 tbsp for sweet chutney jaggery; 4 or 5 seedless dates; 1 tsp chaat masala; 2 tsp lemon juice; a pinch salt

Puffed rice, sev, chutneys and onion, tossed at the last second. Chowpatty in a paper cone.

20 minTime

9 gProtein each

mediumSpice

Chowpatty evenings2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

422kcalsame

9 gproteinsame

6 gfibresame

20minutessame

Bhel puri, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Puffed rice4 cups

Sev½ cup

Papdi (flat fried crisps)8, crushed

Potato1 large, boiled and cubed

Onion1 medium, finely chopped

Tomato1, finely chopped

Raw mango (green mango)a few pieces, chopped

Peanuts3 tbsp, roasted

Mint leavesa handful, for green chutney

Coriander leaves (cilantro)for chutney and garnish

Green chilli2

Tamarinda lemon size ball, for sweet chutney

Jaggery3 tbsp, for sweet chutney

Dates4 or 5, seedless

Chaat masala1 tsp

Lemon juice2 tsp

Salta pinch

Method

4 steps

1Make the chutneys. Blend mint, coriander, green chilli, a squeeze of lemon and salt with a little water. Simmer tamarind, jaggery and dates in a cup of water till soft, then blend and strain.
2In a big bowl, mix potato, onion, tomato, mango and peanuts with chaat masala.
3Add puffed rice, crushed papdi, and chutneys to taste. Toss quickly.
4Top with sev, coriander and lemon. Serve at once.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Bhel puri

Puffed rice, sev, chutneys and onion, tossed at the last second. Chowpatty in a paper cone.

20 minTime

9 gProtein each

mediumSpice

Chowpatty evenings2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

422kcalsame

9 gproteinsame

6 gfibresame

20minutessame

Bhel puri, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Puffed rice4 cups

Sev½ cup

Papdi (flat fried crisps)8, crushed

Potato1 large, boiled and cubed

Onion1 medium, finely chopped

Tomato1, finely chopped

Raw mango (green mango)a few pieces, chopped

Peanuts3 tbsp, roasted

Mint leavesa handful, for green chutney

Coriander leaves (cilantro)for chutney and garnish

Green chilli2

Tamarinda lemon size ball, for sweet chutney

Jaggery3 tbsp, for sweet chutney

Dates4 or 5, seedless

Chaat masala1 tsp

Lemon juice2 tsp

Salta pinch

Method

4 steps

1Make the chutneys. Blend mint, coriander, green chilli, a squeeze of lemon and salt with a little water. Simmer tamarind, jaggery and dates in a cup of water till soft, then blend and strain.
2In a big bowl, mix potato, onion, tomato, mango and peanuts with chaat masala.
3Add puffed rice, crushed papdi, and chutneys to taste. Toss quickly.
4Top with sev, coriander and lemon. Serve at once.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bhel puri

Make it your way

Ingredients

Method

Bhel puri

Make it your way

Ingredients

Method

Make it a meal