BHEL PURI

      Chaat or popularly known as Indian Street Food in literal terms means to 'Taste/Relish'. Chaat is a snack or a savoury item usually served as Hors d'oeuvres(Appetizers) at roadside food carts or small stalls in the streets. There exists a long list of Chaat items which have originated and evolved from regional whims and fancies.  Like, Pav Bhaji which is a combination of Bread/Bun served with mashed vegetables has a Portuguese influence.  Whereas Bhel Puri and Sev Puri are synonymously nostalgic to Mumbai beaches of Chowpatty and Juhu.  Variants from the same like Dahi Puri, Pani Puri, Papri Chaat, Sev Batata Puri are also found alongside. Aloo Tikki, Vada Pav, Ragda Patties, Batata Dahi Vada all belong to the members of Chaat family.Even Vegetable Cutlets, Samosas and Pakoras come under this category.
      My acquaintance with street food started only after my marriage. The first chaat item I ever had was Bhel Puri from a street side Pani Puri Centre.  I have crossed along this R.K. Pani Puri stall innumerable times during my childhood catching a mild whiff of boiled vegetables and raw onions, but least had an idea why this stall was always crowded to the brim.  All my doubts vanished within no time the moment I tasted Bhel Puri. Since then I have tasted different versions of Bhel Puris, Pani Puris and Pav Bhajis from different vendors at different places. Fistful of ingredients and awesome chutneys can be incorporated into an ultimate Tasty Snack was a revelation.
      Being in Malaysia for 10 long years, the only chance of eating Chaat items came through whenever we visited Singapore or Kuala Lumpur.  But heartily I never felt that true justice was done to the dish.  So Bhel Puri would always be on my 'to-eat list' whenever I visit my hometown and in this long ten years, it's only once I had a chance to eat it.
      At home, making Bhel Puri or Pani Puri is a two-day chore for me.  I make every item from scratch, right from Sev, Bhoondhi, Puris & Papdis, Chutneys and Pani(watery Chutney) for Pani Puri. I buy Puffed Rice(Murmura/Pori) from Indian Stores. Combine fistful of each ingredient along with rest of the items - boiled Potatoes, Chick Peas, finely chopped Onions, Tomatoes and Coriander Leaves for delicious Bhel Puri. Bhel Puri has a wonderful combination of taste and flavour which mainly comes from two different chutneys.  Sweet Chutney prepared with Dates and Tamarind imparts sweetness and tanginess, while Hari Chutney (Green Chutney) prepared with Coriander Leaves and Green Chillies gives a wonderful Spicy note.
     Making every single item for Bhel Puri is not at all a must according to me, but being in a place where it is very hard to find savouries like Sev, Bhoondhi and Puris/Papdis drove me into a situation that I had to prepare them all by my own.  If you can get hold of ready-made Puris/Papdis, Sev and Bhoondhis, making Bhel Puri gets much easier. There are mainly two versions: Dry Bhel Puri called Bhadang, where no Chutneys are added to the ingredients, they are served just with a drizzle of lemon juice. Whereas Wet Bhel Puris are served with a choice of chutneys to suit your taste buds.  Add extra Sweetness to the Tamarind Dates Chutney for a slightly sweeter version which is my personal favourite.

Cuisine : North Indian
Recipe Type : Chaat (Snacks)
Spice Level : Low
Difficulty : Medium
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes

You may need the following items before incorporating BHEL PURI 

Two different Chutneys :  
                         Tamarind-Date Chutney &                          
                         Hari Chutney(Green Chutney)

Savouries : 
                         Sev, 
                         Boondhi & 
                         Papdi 

TAMARIND-DATE CHUTNEY:

For detailed Recipe on Tamarind Date Chutney,  Click here...

TAMARIND DATE CHUTNEY

For HARI CHUTNEY / GREEN  CHUTNEY:

Preparation Time - 5-10 Minutes

Coriander Leaves - 1 Cup
Mint Leaves - 1 Cup
Green Chillies - 2 Nos.
Ginger - a small Piece
Chaat Masala - 1/2 Tspn
Cumin Powder - 1/2 Tspn
Black Salt - 1/2 Tspn
Sugar - a Pinch
Lemon Juice - 1/2 Tspn

METHOD :

• Clean and Rinse Coriander and Mint leaves through running water and allow the water to drain.
• Chop them finely.
• Grind all the ingredients mentioned under 'For Green Chutney' into a fine paste.
• Add few teaspoons of water if necessary The Green Chutney should be thick.

For SEV :

For detailed recipe on SEV, Click here ...

SEV

For Boondhi :

For detailed Recipe on BHOONDHI, Click here...

BOONDHI

For PAPDI :

INGREDIENTS :

All-Purpose Flour - 1 Cup
Oil - 1 Tbspn
Carom Seeds - 1 Tspn
Salt - To Taste
Water - as Required
Oil - To Deep Fry

METHOD :

For the Dough :

• Mix All-purpose Flour, Carom Seeds(Ajwain) and Salt in a bowl large enough to hold the ingredients.
• Drizzle 1 Tbspn of Oil and spread it evenly into the dry ingredients with your fingers.
• Add some water and knead the dough for about 1-2 minutes.
• Add little amount of water at a time and knead the dough again.
• Knead it into a stiff dough.
• Cover the dough with a wet kitchen towel and leave it aside for 25-30 minutes or up to an hour.
• Just before frying knead the dough again.
• Divide the dough into 2-3 portions. Keep them covered with the wet cloth.
• Roll each portion into a sheet with a rolling pin.
• There is no need to add dry flour while rolling the sheet. 
• Cut small roundels out of the rolled sheet, using a round cookie cutter or a small sharp-edged bowl.
• This will yield evenly shaped roundels.
• Prick all over the cut roundels with a fork.  This is to ensure that the Papdis don't fluff up while frying.
• Remove the remaining edges after cutting small roundels and roll it up again.
• Follow the suit for rest of the dough.
• Spread the cut roundels on a large plate. Make sure not to overlap the puris.
• Keep the plate covered until the small Papdis are deep fried.
• Heat enough Oil in a deep pan on a medium-high flame.
• Allow the oil to smoke-off and then reduce the flame.
• Deep fry the cut small roundels in hot oil, flip and turn them until they turn crisp.
• Fry the Papdis until they turn into light golden brown in colour or until the sizzling sound stops.
• Drain the fried Papdis with a slotted spoon and spread them on a paper towel.
• Once cooled down to room temperature, immediately store the Papdis in an airtight Container until you use them.

FOR BHEL PURI

      Once the Chutneys and Savouries are ready, Bhel Puri can be prepared within no time.  Just mix puffed rice, boiled potatoes & green peas/chickpeas/green moong dhal, finely chopped onions, carrots and tomatoes, add the Chutneys of your choice, garnish with Coriander leaves and Savouries with a final touch of Chaat Masala, there you go with a wonderful Indian Street Food which is an ultimate treat for your taste buds.
  

BHEL PURI

For BHEL PURI :

INGREDIENTS:

Sev - 11/2 Cup
Bhoondhi - 1/2 Cup
Papdi - 1 Cup
Puffed Rice - 11/2 Cup
Potatoes - 2 Nos.
ChickPeas/ Green Peas - 1/2 Cup
Onions - 2 Nos.
Tomatoes - 2 Nos.
Carrot - 1 No.
Coriander Leaves - Few
Green Chutney - 1/4 Cup
Tamarind-Dates Chutney - 2-3 Tbpsn
Chaat Masala - 1 Tspn
Salt - To Taste
Lemon Juice - 1-2 Tbspn

METHOD :

• Boil the Potatoes, peel and mash them or cut them into small pieces.
• If using Chick Peas: Soak them overnight or at least for 8-10 hours.
• Cook the Chick Peas with enough water until soft.
• Boil the Green Peas and keep them aside.
• Break the Papdis into small pieces.
• In a large bowl, add Puffed Rice, Boiled Potatoes, Chick Peas/Green Peas.
• Add along finely chopped Onions, Tomatoes, Coriander Leaves and grated Carrots.
• Pour in  Dates-Tamarind Chutney and Green Chutney.
• Sprinkle Chaat Masala and a dash of Salt.
• Add Sev, Bhoondhis and broken Papdis to the above.
• Finally, drizzle few teaspoons of Lemon Juice and mix well.
• Garnish with plenty of Sev, Bhoondhi and broken Papdi pieces for a crunchy texture.
• Serve and eat immediately.

NOTES :

• Assemble the Bhel Puri and serve them immediately.
• Otherwise, the Puffed Rice would get soggy.
• Prepare Sev, Bhoondhis and Papdis earlier and store them in air-tight containers.
• Chutneys can also be incorporated earlier and stored either in a refrigerator or Freezer(for longer shelf life).
• Chutneys give the extra note of flavour and taste to Bhel Puri.
• Can add Chick Peas, Green Peas or Green Moong Dhal.  Cook accordingly and add it to Bhel Puri.
• For How to cook Beans, Lentils and Pulses, Click here...
• Save some Sev, Bhoondhis and broken pieces of Papdis for garnishing.