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Quick Bhel Puri

Madhuri.Dixit's picture
<p><a href="http://www.flickr.com/photos/stuart_spivack/5885434619/">Image Credit</a></p>
Ingredients
Puffed rice or kurmura-4 cups
Sev-1 cup
Gujarati chivda-1 cup
Potato-1 medium, boiled, peeled and diced
Cucumber-1 small, peeled and sliced finely
Onion-1 small, minced
Tomato-1 firm, diced
Raw mango-1 small, peeled and diced
Finely grated coconut- 2 tablespoons
Finely chopped coriander leaves-1/2 small bunch
Lime-1, juiced
Garam masala-1 teaspoon
Salt -to taste
For Tikhi chutney
Coriander leaves-1 bunch
Mint leaves-Handful
Green chilies-6
Ginger-1 -inch piece
Garlic-6 flakes
Peppercorns-8
Cinnamon stick-1/2-inch piece
Cardamoms-2
Salt- to taste

For Mithi chutney
Tamarind-1 lime-sized ball
Dates-15, pitted and sliced
Salt -to taste

For puries
Suji-50 grams
Maida-50 grams
Salt -to taste
Oil- for deep frying
Directions

MAKING
1) Blend together all the ingredients of tikhi chutney into a smooth paste.
2) Soak tamarind and make pulp. Then, blend it with dates and other ingredients of meethi chutney into a smooth paste.
3) Make stiff dough with suji, maida and salt. Add water as needed. Let it sit for 15 minutes.
4) Roll out small flat cakes or purees and deep fry them until crisp. Keep aside.
5) Now, mix the two chutneys with lime juice. And mix together all the ingredients for bhel.
6) Add the chutney mixture and mix well to coat all the ingredients nicely.

SERVING
7) Serve bhel in individual plates and garnish with coriander leaves.

TIPS
Vegetables and some of the ingredients can be changed to suit taste.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Snack
Method: 
Tossed
Restriction: 
Vegetarian
Interest: 
Kids, Quick
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
0 Minutes
Servings: 
4

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