Bhel Puri Chat(Spicy Crunchy Snack)
Ingredients
Ingredients:
- 3 cups puffed rice (murmura, kurmura) available in Indian grocery stores.
- 1 cup fine sav (vermicelli-like snack made from gram flour) available in Indian grocery stores.
- 1 cup papdi broken in small pieces (recipe you can find on my web site) or available in Indian grocery stores.
- 1/2 cup of chopped boiled potatoes
- 1/2 cup of chopped cucumber
- 1/2 cup of chopped tomatoes remove the seeds
- 2 tablespoons chopped cilantro
- 1/2 teaspoon salt (adjust to taste)
- 4 tablespoon of hari cilantro chutney
- 4 tablespoon of tamarind chutney
- 1 tablespoon minced green pepper optional
For Garnish
- 1/4 cup fine sav
- 2 tablespoons lemon juice
Instructions
Method
- In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool.
- Combine the dry ingredients (puffed rice, sev, papdi,and salt) together and mix well. Set aside until ready to serve
- Mix chopped potatoes, cucumber, tomatoes, cilantro,and minced green pepper if you like it hot, and set aside.
- When ready to serve, combine the dry ingredients and potato mixture.
- Add hari cilantro and tamarind chutneys to your taste, making sure the chutneys coat the bhel puri. Garnish with sev and drizzle with lemon juice to taste.
- Notes: Assemble bhel puri just before serving to prevent the puffed rice and sev from getting soggy
Notes
- Puffed rice (murmura) loses some of its crispness with time. Roasting restores the crispness and freshness.
Introduction to Bhel Puri Chaat Recipe
Bhel Puri Chaat is a delightful combination of appetizers and snacks, popular as street food, particularly cherished during summer. This vegan dish, rooted in chaat culture, embodies the essence of Indian street food recipes with its refreshing blend of flavors and textures. In this bhel puri chaat recipe, we’ll explore the delightful world of Indian street food with a crunchy, spicy snack that’s bursting with flavor.
Bhel puri chaat is a popular dish enjoyed across India, known for its unique blend of textures and tangy taste. Whether you’re craving a savory snack or hosting a gathering, this recipe is sure to impress your taste buds and guests alike.
Step 1: Gathering Ingredients
To begin making bhel puri chaat, assemble the following ingredients: puffed rice, sev (thin strands of fried gram flour), tomatoes, boiled potatoes, cilantro, green chilies, tamarind chutney, mint chutney, chaat masala, and salt. These ingredients can be found in most Indian grocery stores or online.
Step 2: Preparing the Base
Start by preparing the base of the bhel puri chaat. In a large mixing bowl, combine the puffed rice, tomatoes, boiled potatoes, cilantro, and green chilies. Mix well to ensure all the ingredients are evenly distributed. This step is crucial as it sets the foundation for the flavor profile of the dish.
Step 3: Adding Crunch with Sev
Next, add a generous amount of sev to the mixture. Sev not only adds a crunchy texture to the bhel puri chaat but also enhances its visual appeal. Feel free to adjust the amount of sev according to your preference for texture and crunchiness.
Step 4: Drizzling Chutneys
Now, it’s time to add the tangy and flavorful chutneys to the bhel puri chaat. Drizzle tamarind chutney and mint chutney over the mixture, ensuring that each bite is infused with the deliciousness of these sauces. The combination of sweet and tangy chutneys elevates the taste of the dish to a whole new level.
Step 5: Seasoning with Chaat Masala
Sprinkle chaat masala and salt over the bhel puri chaat to enhance its savory flavor profile. Chaat masala is a blend of spices commonly used in Indian cuisine, adding a unique and aromatic touch to the dish. Be sure to taste the mixture and adjust the seasoning according to your taste preferences.
Step 6: Mixing Thoroughly
Using a gentle hand, mix all the ingredients thoroughly, ensuring that the flavors are well incorporated. This step is crucial for achieving a harmonious balance of flavors in the bhel puri chaat. Take your time to mix the ingredients evenly, ensuring that each bite is bursting with flavor.
Step 7: Serving the Bhel Puri Chaat
Once the bhel puri chaat is well mixed, transfer it to serving bowls or plates. Garnish with additional cilantro and sev for an extra pop of color and crunch. Serve immediately and enjoy this delightful snack with family and friends.
Tips for Making the Best Bhel Puri Chaat
To add an extra kick of heat to the bhel puri chaat, finely chop some green chilies and mix them into the dish.
For a refreshing twist, squeeze some lemon juice over the bhel puri chaat just before serving to enhance its tanginess.
Customize the bhel puri chaat according to your taste preferences by adding your favorite toppings such as chopped raw mango, peanuts, or grated carrots.
Variations of Bhel Puri Chaat
Aloo Bhel Puri Chaat: Add diced boiled potatoes to the bhel puri chaat mixture for a heartier version of the dish.
Fruit Bhel Puri Chaat: Incorporate diced fruits such as mangoes, apples, and pomegranate seeds for a sweet and tangy twist on the classic recipe.
Healthy Bhel Puri Chaat: Substitute puffed rice with roasted murmura (puffed rice) for a healthier alternative without compromising on taste.
Benefits of Bhel Puri Chaat
Nutrient-Rich: Bhel puri chaat is packed with essential nutrients from the vegetables and puffed rice, making it a wholesome snack option.
Quick and Easy: This recipe is quick and easy to prepare, making it perfect for busy weeknights or last-minute gatherings.
Versatile: Bhel puri chaat can be customized with various toppings and chutneys to suit individual taste preferences, making it a versatile dish for any occasion.
FAQs about Bhel Puri Chaat
Q: Can I make bhel puri chaat ahead of time?
A: While it’s best enjoyed fresh, you can prepare the components of the bhel puri chaat ahead of time and assemble them just before serving to maintain the crunchiness of the dish.
Q: Can I adjust the spiciness of the bhel puri chaat?
A: Yes, feel free to adjust the amount of green chilies or skip them altogether if you prefer a milder version of the dish.
Q: Can I store leftover bhel puri chaat?
A: Due to the nature of the ingredients, leftover bhel puri chaat may lose its crunchiness over time. It’s best to consume it immediately after preparation for the best taste and texture.
For more delicious recipes, check out Manjula’s Kitchen. Explore a wide range of authentic Indian dishes to tantalize your taste buds!
By following these simple steps and tips, you can easily recreate the magic of bhel puri chaat in your own kitchen. Whether you’re craving a flavorful snack or looking to impress your guests, this recipe is sure to be a hit!
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Champa Isarani
March 1, 2016 at 5:17 amIf we add lemon juice and chopped cabbage it tastes better
Suresh
September 10, 2013 at 7:38 amWow! great!
jimmy
November 23, 2012 at 7:02 amme and husband liked it…he told once more really
swarna
October 12, 2012 at 7:05 pmit’s perfectly good and is very good intaste .thanqs
kawaljit
October 12, 2012 at 7:49 amits awesome . . .
michel317
October 3, 2012 at 10:27 pmhello freind
welcome to this site
thanks manjula for giving us this wonderfull recepies
dainik bhasker
sonia pamnani
August 22, 2012 at 11:45 ammouth watering aunty
seema saini
June 12, 2012 at 4:11 amMouth watering recipies aunty. Realy thankfull aunty.
lara
May 1, 2012 at 4:13 pmthanks aunty for this wonderful recipie,
your tip of roasting the murmura will be really useful as many times I have tried making bhel puri (without roasting) and find the crispiness lacking
parshottam mathur
February 25, 2012 at 10:01 amThis is very testy snack thank you
carmen
October 16, 2011 at 11:46 amVery intresting !
Sheela
August 17, 2011 at 10:14 amThanks aunty for the recipe! i love the puri, its delicious and turns out perfect every time. my mom loves this recipe!
Jesse
May 28, 2011 at 1:58 amThis is one of my favorite chaats. I make it with kurmura because I bought it on accident and it is still fantastic! This recipe is so simple and easy to make ahead of time. Every time I make it it is devoured almost instantaneously. Its similarity to cereal has led to the joke amongst my friends that Indians make cereal with ground chillies instead of milk! I can not thank you enough for not only creating detailed recipes for complex dishes, but also ones like this that are simple. I think that is the best thing about your website – anyone can use it, either the experienced cook who is interested in Indian food or the novice who has never tried to cook before. You make it easy.
Dimpal
March 19, 2011 at 8:29 amHello Aunty,
Can u please tell us how to make roasted chana dal namkeen…
i like it very much and want to try it at home nd tht too roasted coz frying causes lots of fat and calories..
thank u … 🙂
keerthi
February 6, 2011 at 6:33 pmhow do prepare masalapuri gravy
Nisa Homey
November 28, 2010 at 9:41 pmHi…I am new here via gayathris blog….awesome blog u have….great recipe too…
Mazee Africa
November 3, 2010 at 9:44 amBhabhi,
Thank Jaya for me I will buy the rice from an indian shop and try this recipe many thanks Jaya.
Mazee Africa
November 1, 2010 at 10:01 amBhabhi,
How to make puffed rice please reply.
my e mail address
mazeeafrica52@hotmail.com.
Regards
Manjula Jain
November 1, 2010 at 12:50 pmMazee,
I dont know how to make puffed rice.
rosemary
June 7, 2014 at 12:16 amits made in typical indian charcoal or fire gas. the temperature should be very high and in a kadhai put 7-8 cups of sand let it burn, when it turns it colour add raw rice it should not be wet the using a wooden spoon u have to rotate it whwn it starts popping take out and sieve. the works should be done very fast cause it will burn the rice and u must be very careful with the sand cause a single grain can give lot of pain.its better to buy.
I hope u liked it.
Jaya
November 1, 2010 at 7:16 pmMaking puffed rice requires high pressure and steam. It’s too difficult to try to make at home because it requires special equipment. Some Indian ingredients are just not possible to make yourself.
Buy puffed rice from an Indian grocery store.
Mazee Africa
November 1, 2010 at 9:50 amBhabhi,
Very tasty dish for snacks anytime, anything else we can put to improve the taste.
Regards
Fathima
November 1, 2010 at 12:29 amHow can I make puff rice? please reply
kanthi
October 18, 2010 at 4:32 amThis recipe looks quite tasty and interesting,want to try it..