Indian street food recipes:
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.
Ingredients: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)
1 cup cilantro leaves
2-4 green chillies (based on taste)
3 tablespoons lemon juice
1 teaspoon of powdered roasted cumin seeds (optional)
method: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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