Indian street food recipes:

Bhel poori,Indian street food

You can get creative and add or remove things that you like to make it unique. The ingredients listed below are almost the norm. You can add cooked black as Chana, Kabuli chana cooked chickpeas, grated carrots, raw mango and cucumber to suit your taste. You can reduce the amount of sev puri and ground to reduce the amount of fat because they are the only fattening ingredients.

Adjust the amount of chutney to taste. I love the "khatta 'and a sweet tamarind chutney DH loves the spicy coriander chutney.
The key to remember is to bring Bhel puri few minutes before eating, otherwise if they are kept for some time, it becomes mushy and lose flavor.
Indian street food


3 cups puffed rice / whispered (available in Indian stores)
2 small potatoes (peeled, cooked and mashed)
½ cup moong sprout
½ cup roasted peanuts
1 onion (chopped)
1 large tomato (chopped)
½ teaspoon chili powder
A handful of coarsely crushed crisp papdi / puri
Sev (as required for garnish)
Chopped cilantro for garnish
Tamarind chutney (to taste)
Spicy coriander chutney (to taste)
Spicy chutney:
1 cup cilantro leaves
2-4 green chillies (based on taste)
3 tablespoons lemon juice
1 teaspoon of powdered roasted cumin seeds (optional)
salt taste


Mix everything to a smooth paste adding water (1/4 cup). This should be spicy (hot). Do not worry about the taste that will be offset by the sweet taste of tamarind chutney.

Bhel Puri Method:

Take a large bowl dry. Add puffed rice, moong sprouts, red chilli powder, peanuts, mashed potatoes, onion, tomato in a large bowl.
Add the tamarind chutney and coriander chutney to taste.
Mix well and garnish with coriander leaves and sev papdi. Serve immediately.

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