Indian Bhel Puri
|Puffed rice||3 Cup (48 tbs) (Murmura, Kurmura)|
|Fine sev||1 Cup (16 tbs) (Vermicelli-Like Snack Made From Gram Flour)|
|Papdi||1 Cup (16 tbs), broken in small pieces|
|Chopped boiled potatoes||1⁄2 Cup (8 tbs)|
|Chopped cucumber||1⁄2 Cup (8 tbs)|
|Seeded and chopped tomatoes||1⁄2 Cup (8 tbs)|
|Chopped cilantro||2 Tablespoon|
|Salt||1⁄2 Teaspoon (Or To Suit Your Taste)|
|Cilantro chutney||4 Tablespoon|
|Tamarind chutney||4 Tablespoon|
|Minced green pepper||1 Tablespoon|
|Fine sev||1⁄4 Cup (4 tbs) (For Garnish)|
|Lemon juice||2 Tablespoon (For Garnish)|
1. In frying pan over medium heat, dry roast the puffed rice for about 3 to 4 minutes; let it cool.
2. Combine the dry ingredients like puffed rice, sav, papdi and salt together and mix well; keep aside till ready to serve.
3. Mix together the chopped potatoes, cucumber, tomatoes, cilantro and minced green pepper if like hot; keep aside.
4. In a bowl, mix the dry ingredients and potato mix.
5. Next, add chutneys making sure chutneys should coat the bhel puri mix but not soak it; otherwise dry mix will become soggy.
6. Garnish with sev and drizzle the lemon juice to taste.
7. Serve immediately.
Puffed rice (murmura) with time looses some of the crispness, roasting makes it crisp and fresh again..
Mix bhelpuri just before you’re going to eat it to prevent the puffed rice from getting soggy.
Puffed rice (murmura), papdi and fine sev you can find in Indian grocery stores