CHATPATI BHEL

Bhel is a veyy popular street snack. Bhel is spicy, tangy and tongue ticker. There are two types of bhel-dry and wet bhel. This recipe of mine is for wet bhel where spicy and tangy chutneys are added. In dry bhel you simply do not add any chutneys.Also it is eaten with papdis or crisp fried pooris. At least this is how I have them at home but you can even have them with a spoon. Bhel is just a crispy, soft, sweet, tangy and spicy mixture of many edibles....Follow this instant and easy recipe and make yummy bhelpuri chaat at home in just few minutes. Bhel puri have to be served as soon as they made and immediately. Serving even after a couple of minutes will make the whole bhel puri mixture soggy and you won't enjoy it !

INGREDIENTS:

 3-4  Cups Puffed Rice [kurmura/ churmura]

2 Cups Namkeen Farsan [mix chivda]

½ Cup Chopped Tomato

½ Cup Chopped Onion

¼ Cup Chopped Coriander

2 Medium Potato, boiled and mashed

1 Cup Sprouted Mtaki  [moth beans/ matkichi usal]

½  Cup Teekhi Mint Chutney [as required]

½ Cup Meethi Khajur-Imli Chutney [as required]

½ Nylon Sev 
1 teaspoon Chaat Masala

6-8 Papdis / Puris Crushed

1 Lemon Juice

METHOD:

STEP 1 – Boil and  prepare sprouted moth beans / matkichi usal in advance.

STEP 2 – Take puffed rice with some farsan in a large bowl. Here I used readymade bhel mix also with puffed rice and farsan in some quantity.

But you can made it without this also. [you can get the readymade bhel mix in the supermarkets or any daily needs shop]

STEP 3 – Then add matki to it and mix well.

STEP 4 – After that add chopped tomato, chopped onion and chopped coriander one after the other.

STEP 5 – Now time to add chutneys, add meethi chutney first.

STEP 6 – Then add spicy mint chutney and mix well. Add some chaat masala for some tanginess.

STEP 7 – Now  with  a spoon, just swirl the whole mixture together well and be quick.

STEP 8 - Serve immediately after mixing all ingredients topped with some sev, lemon juice and not to forget the very Indian garnishing of coriander. Serve before the puffed rice becomes soft.

Serve tangy and chatpati bhel in individual bowls or plates on a rainy day and enjoy …

NOTE: If the puffed rice are not crispy then just dry roast them in a kadhai first and then use.

The bhel has to be served as well as eaten immediately. Otherwise the puffed rice becomes soft and you won’t get the crisp, crunchy texture as well as taste. If the puffed rice becomes soft , then the bhel is not enjoyed.