Bhel Puri

Ingredients

• 4 cups puffed rice (kurmura)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 medium potato, boiled, peeled and cut into cubes
• 1 tablespoon lemon juice
• 2 tablespoons freshly chopped coriander leaves + for garnishing
• Black salt to taste
• 2 tablespoons chopped raw mango
• ¼ cup roasted peanuts
• ¼ teaspoon chaat masala powder
• 5-6 papdis + for garnishing
• Sev as required
  Green chutney
• ¾ cup mint leaves
• ¾ cup coriander leaves
• 2 green chillies
• ½ inch ginger, peeled
• 1 tablespoon lemon juice
• Salt to taste
  Sweet tamarind chutney
• ½ cup dates, soaked
• ½ cup tamarind, soaked
• 2 tablespoons jaggery, dissolved in water
• ½ teaspoon red chilli powder
• ½ teaspoon roasted cumin powder
• ½ teaspoon black salt

Method

1. In a blender jar, add mint leaves, coriander leaves, green chillies, ginger, lemon juice, salt, and a little water, grind to a smooth and thick paste. Set aside.
2. In another blender jar, add the soaked dates along with the water and blend to a fine paste, strain the paste and add it to a bowl.
3. Strain the tamarind and mash it through the strainer and add it to the same bowl. Add jaggery, red chilli powder, roasted cumin powder, black salt, and mix well. Set aside.
4. In a large bowl, add puffed rice, add onion, tomato, potato, prepared green chutney, and prepared sweet tamarind chutney. Add lemon juice, chopped coriander, black salt, raw mango, peanuts, chaat masala powder, and crush papdis and add to the bowl, mix well.
5. Transfer to serving plates and garnish with sev, chopped coriander, and serve immediately along with papdis.