Bhel Puri
Ingredients
- 3 cups Puffed Rice murmura
- 1 cup Sev
- 1 cup Papdi crumbled
- 1/4 cup Cilantro finely chopped
- 1/2 tsp Black Salt or regular salt, adjust to taste
- 1 cup Potatoes Boiled and cut into small bite-sized pieces
- 1/2 cup Red Onions finely diced
- 4 tbsp Green Chutney
- 4 tbsp Tamarind Chutney
- 3 tbsp Lemon Juice
- 1 tbsp Green Chilies finely chopped, optional
Method
Toast the puffed rice
- Heat a non-stick pan over medium heat and toast the puffed rice for 3–4 minutes, stirring every 30 seconds until crisp.
The puffed rice will not change color, so focus on texture, not appearance.
Prepare the potatoes
- Boil the potatoes until fork-tender. Let them cool, peel, and cut into small bite-sized pieces.
Make sure the potatoes are fully cooled before mixing to prevent softening the puffed rice.
Chop the fresh ingredients
- Finely chop the cilantro, red onion, and green chilies (if using).
Keep the onion pieces small so they distribute evenly throughout the mixture.
Assemble the bhel puri
- In a large mixing bowl, combine puffed rice, sev, papdi, potatoes, onions, cilantro, tamarind and green chutneys, lemon juice, and salt. Mix well until everything is evenly coated.
Mix gently but quickly to avoid crushing the puffed rice.
Serve immediately
- Transfer to serving bowls and enjoy right away for maximum crunch.
Once mixed, bhel puri begins to soften within minutes.
Private Notes
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