Bhel puri was originally a Gujarati fast food now synonymous as indian street food. Bhel puri is best consumed as soon as it is made. If left for a while, the juices from the tomatoes, chutneys, etc. combine to render the sev and puffed rice soggy. Much of the fun of eating bhel puri is in the crunchiness.

Serves:6 persons

Cooking time: 15 minutes Preparation time: 20 minutes

Ingredients

• 4 cups puffed rice
• 2 cups sev
• ½ cup chopped onions
• ½ cup chopped tomatoes
• ½ cup chopped cucumber
• 1 cup boiled potatoes, cut in small cubes. See Cooking Potatoes
• ½ cup of Green Chutney
• ½ cup of Date and Tamarind chutney
• 1 tablespoon chaat masala
• 1 cup chopped coriander leaves
• Salt to taste

Method

Mix all ingredients and serve immediately.

In case of entertaining, keep ingredients separately in individual bowls & mix it fresh at the time of serving.

Filed under: Indian Street Food Cooking

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