EGG & GREEN PEAS MASALA

    Green Peas Curry a.k.a Pattani Curry is one most frequented Curry in our house.  One reason being, it's my Son's favourite Curry.  Whenever I make this curry my husband says that he gets a similar curry in Greenland Hotel near his College(PSG Tech), but the curry served would have boiled Eggs in it.  He always laments saying that, he has never got enough of this combo - Parotta and Green Peas Masala.  The moment the food is ordered, & there it vanishes off, shared by his friends.  But has never felt the pinch then, happy old days. 

    A delicious curry prepared with fresh Green Peas & boiled Eggs in an Onion and Tomato gravy.  This is an easy restaurant style Curry which can be incorporated within no time. Egg & Green Peas Masala is a popular restaurant style dish which can be served with Rotis, Parathas, Naan, Kulcha or simply serve it along with Steamed Basmati Rice, Pulaos, Jeera Rice, Ghee Rice etc.,    

    Green Peas & Egg Masala is a tasty treat rich with flavours. This Curry compliments as a party menu for Vegetarian lovers.  To make this Green Peas Masala recipe richer and flavour filled, add ground Cashew Paste and fresh Cream.

For more RECIPES WITH GREEN PEAS, Click here...

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Spice Level - Low- Medium
Serves - 3-4
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 20-30 Minutes

For a detailed recipe on HOW TO BOIL EGGS, Click here.... 

 

HOW TO MAKE EGG & GREEN PEAS MASALA

EGG & GREEN PEAS MASALA

PANI PURI

     Is there anything more comforting and contenting other than eating a Pani Puri/Golgappa?  Fluffed-up, Crispy dough balls filled with Ragda, with added flavours imparted from Spicy, Tangy Panis and Tamarind Date Chutney, topped with Sev and garnishes, would absolutely tease your taste buds to the core. But almost everyone who has tasted this Pani Puris would agree that it is a Crunchy, Spicy, Flavour filled delicacy. Pani Puri/ Golgappa/ Puchka in every sense is an utter material manifestation which leads you to an elusive emotion called  'JOY'. Though believed to have originated in Magadh(Southern part of Current Bihar, a State in India), the culinary genius who invented them is lost in the pages of history.
      Pani Puris have a special skill of triggering ones taste buds, with its unique KATTA, MEETTA AND TEEKKA (Tangy, Sweet and Spicy) flavours. The secret behind it is the addition of Chunteys and Panis to the Puris which has all three tastes in it.  Triggered taste buds drive you into a temptation to gulp as many as Pani Puris at a time.  But trust me,  Pani Puri is an innocuous Street Snack, that you generally don’t fall sick even after having a moderate number of it. The tamarind water does the trick.
      The literal translation for Pani Puri is nothing but Water(Pani) which is a combination of Coriander/Mint Leaves, flavourings and spices. Puris are deep-fried puffed-up, crispy dough balls.  The signature element of Pani Puri is its filling called Ragda (basically a Curry prepared with white peas) but it has taken regional transformations, which consists of Boiled Potatoes, Chick Peas/Green Peas/Green Moong Dhal or a simple filling with finely chopped Onions, Carrots and Coriander/Mint leaves. Then comes the Spicy Pani specially prepared to serve Pani Puris.  This Pani has a soury and tangy note with added spiciness. The Spiciness of the Pani is balanced by adding Tamarind Date Chutney(Sweet Chutney) which imparts a mild tinge of sweetness to Pani Puris.


Cuisine : 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 PANI PURI /GOLGAPPA

Puris for Pani Puri
Pani for Pani Puri
Tamarind-Date Chutney                        
Sev, 
Boondhi 
Ragda/Filling of your Choice
Garnishes

PURIS FOR PANI PURI :

For detailed Recipe on how to make Puris for Pani Puri, Click here ...

PURIS FOR PANI PURI

PANI FOR PANI PURI :

Preparation Time : 5 -10 Minutes
Cooking Time : 10 - 15 Minutes

INGREDIENTS :

Coriander Leaves - 1 Cup
Mint Leaves - 1/2 Cup
Green Chillies -2-3 Nos.
Ginger - a small Piece
Bay Leaf - 1 No.
Cumin Powder/Jal Jeera Powder - 1/2 Tspn
Tamarind Paste - 1 Tspn
Black Salt - 1/4 Tspn
Amchur Powder(Dry Mango Powder) - 1/2 Tspn
Salt - To Taste
Jaggery(Cane Sugar) - 1 Tspn
Oil - 1 Tspn
Boiled water - 2 Cups
Boondhi - 1/4 Cup

METHOD :

• Heat Oil in a pan, Saute Coriander Leaves, Mint Leaves, Bay Leaf, Ginger and Slit Green Chillies for few minutes on a low flame.
• Add Tamarind Paste, Cumin Powder/Jal Jeera Powder, Black Salt, Jaggery and Salt to the above and give a quick stir.
• Switch off the flame and allow it to cool.
• Grind it into a smooth paste.
• Add 2 Cups of boiled water to the ground paste and mix well.
• Garnish the Pani for Pani Puri with Boondhi.

NOTES:

• Do not over saute the Coriander and Mint Leaves.
• I have used tamarind paste in this recipe if using normal tamarind soak it in warm water for few minutes.

TAMARIND-DATE CHUTNEY:

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

TAMARIND DATE CHUTNEY

FOR FILLINGS :

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

INGREDIENTS :
Potatoes - 2 Nos.
Green Peas/Chick Peas/Geen Moong Dhal - 1/2 Cup
Red Chilli Powder - 1/4 Tspn
Cumin Powder - 1/2 Tspn
Chaat Masala - 1 Tspn
Aamchur Powder(Dry Mango Powder) - 1/2 Tspn
Salt - To Taste

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.
• In a bowl add mashed Potatoes, Green Peas, Red Chilli Powder, Cumin Powder, Chaat Masala, Aamchur Powder(Dry Mango Powder) and Salt to Taste.
• Mix well and keep it aside. 

NOTES :

• Can add Chick Peas, Green Peas or Green Moong Dhal.  Cook accordingly and add it to Pani Puri fillings.
• For How to cook Beans, Lentils and Pulses, Click here...
• Adjust the flavours to suit your preference.

PANI PURI

    

   

    5 Years of Blogging, 650 tried & tested recipes until the date and loads & loads of learning. That is what my life with Essence of Life - Food has bought along. I was able to nourish, create, bring up and make a long-lasting note of Wonderful memories, memories of food, recipes and food photographs. When I started blogging, I had never imagined that I would be able to re-create this number of recipes, sustain & keep my interest afresh for all these years. And my major challenge was taking PHOTOS for the blog. With my least... least... least patience I came up to terms with food photography, still an amateur...  And with a long-lasting hope that life is long enough that I can still learn it in the coming years.

 

    I wish to thank all who would have visited my blog, reading my posts, my blog & my recipes. All these years, though with not much of overwhelming growth(commercially), I have tried to keep up my own pace in blogging, which has become my passion, a hobby and it is where I spend my quality time. Thank You all for the support & I hope my style of recreated recipes suit your tastes and help you cook wonderful meals.

 

And these 5 years have made me realize that the classic advice of  

        “Do something you love & you will never work a day in your life.” 

 

    For 5 Years of Blogging & a Blog Anniversary is called Blogiversary!!! Ah, I am not sure whether these words exist in any dictionary, but still, it sounds good. This year, the anniversary falls on a Sunday. And this day happens to be our 25th Wedding Anniversary too. So celebrating, commemorating & felicitating the day with a special Sunday Lunch Menu. This Menu happens to be one of our favourite Lunch Menu at home. Though anything in the name of Biriyani makes the day much more special for me, This Ghee Rice with Green Peas, a recipe which falls between a Ghee Rice(Nei Choru) & Peas Pulao takes a special place in my favourite list. When it is combined with Mutton Kola Urundai Fry & Curry, the combo is an ultimate delicacy, a complete & satiating Lunch Menu.

 

A SUNDAY SPECIAL LUNCH MENU

    Well, Sunday has always been a special day during my growing age, and still, it is. Though the term weekend has seeped into our minds with the arrival of corporate culture starting from Friday evenings through Saturday until Sunday. Sunday has a special place in our minds, a day of leisure - no work, no school... though it may end up with the brooding of Monday Blues..., still Sunday is special. It had been & it is still a routine, I can even say it is a ritual to cook something special, especially a Non-vegetarian dish for a Sunday Lunch. I feel these days we cook anything & everything special even on weekdays or on any other day as a matter of fact. And cooking non-vegetarian dishes only on Sundays has become an age-old story.

 

    Living in a closed culture, Sunday Mornings dawn upon seeing men or sometimes women folks of our neighbourhood going out with a Manja Pai(Yellow cloth bags) or a woven basket(koodai) to buy Mutton, Chicken or Fish. And the morning pleasantries, though a known factor they are going to buy meat for their Lunch, it would surely comprise of the words "Kari Edukka Porom." Good old days, when the culture of Broiler Chicken had not come and Mutton was packed in Teak Leaves, all bring fresh memories of Childhood. You can see men & women flocking around Mutton & Chicken Stalls, equally along with the houseflies swarming around that meat. Chicken kept closed in the cages & Lambs tied up to the pole of the shack with their all scary eyes waiting to be slaughtered for the special day - Sunday had made me feel pity for them then. Then my Dad says - "Kondral Paavam Thindraal Pochu" (the guilt of killing gets vanished off when you eat it). All culminate the memories of a so-called Sunday Special Lunch.

 

    When I talk about Sunday Lunch, my later years found the tradition of running to the Mutton/Beef Stall after the Sunday Mass. A small talk between the churchgoers, what you are cooking for the day and the ritual walk, nowadays who walks?!!! a drive to the nearby stalls to buy their preferred meat for the special Sunday lunch. Some even skip the Mass to get their hands on Beef/Mutton/Chicken before the crowd swarms into the stalls after the Mass. 

 

    Though sleeping through the day - that's on a Sunday has become our recent years' activity, still, I & my husband drive to the nearby Wet Market(Masai Pasar Awam) to buy Mutton/Beef for our special Sunday Lunch. When laziness takes over or when we sleep through the day we treat ourselves with our favourite Ayam Penyet/Keli Penyet or Siakap Goreng to felicitate the so-called Sunday special Lunch. 

 

    These memories have made me compile a few SUNDAY SPECIAL LUNCH MENUS, I frequent at home and have been planning to add a few more in the coming months. Simple, homemade recipes which can be easily prepared and also these Menus can be converted into a Party Menu too. Simply add a course of White Rice, Rasam, Curd, Appalam/Pappadam & Pickle, and finish off the meal with your choice of Dessert for a complete Party Menu.

 

    And for Vegetarians out there, you needn't worry seeing this Menu, simply recreate Mutton Kola Urundai Kuzhambu & Meat Balls Fry with Vazhaipoo Kola Urundai or Beetroot Kola Urundai. 

 

Beginning with my all-time favourite combo,

GHEE RICE WITH GREEN PEAS

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI FRY/MEAT BALLS

CURD ONION RAITHA/VENGAYA PACHADI

• Ghee Rice with Green Peas

• Mutton Kola Urundai Kuzhambu/Curry 

• Mutton Kola Urundai Fry/Meat Balls
  

• Curd Onion Raitha/Vengaya Pachadi
  

 

SUNDAY SPECIAL LUNCH MENU #1 -

GHEE RICE WITH MUTTON KOLA URUNDAI

A SUNDAY SPECIAL LUNCH MENU

 

    Though making Mutton Kola Urundai takes a bit of time, making Ghee Rice with Green Peas is a simple & quick recipe.  So overall the whole Menu can be prepared within 21/2 to 3 Hours of time.  And if you get minced meat readily from the butcher or from frozen section the work gets easier.  Commonly Kola Urudai is prepared with minced Lamb/Mutton.  Can make the same recipe with Beef or Chicken and for a vegetarian version Vazahipoo(Plantain Flower) & Beetroot works good.  

Let's begin with making,

GHEE RICE WITH GREEN PEAS

GHEE RICE WITH GREEN PEAS

 

    Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee.  This dish is very famous in Malabar Area in Kerala.  The influence of this dish is quite Arabian.  But this variant is indigenous to Malabar Cuisine.  It is mostly served with Vegetarian or Non-vegetarian Curries.  Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.

     This recipe of Ghee Rice is a simple combination of Ghee Rice(Nei Choru) and Green Peas Pulao.  Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home.  Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me.  Also, it can be cooked within minutes - A one-pot meal. For a whiter looking Ghee Rice with Green Peas, I have skipped adding Raisins & Fried Onions(Caramelized Onions).

 

GHEE RICE WITH GREEN PEAS

For a detailed recipe on GHEE RICE WITH GREEN PEAS, Click here...

Next,

Lets get ready with Mutton Kola Urudai Kuzhambu & Fry.  Once mincing, chopping, sauteeing and mixing is complete. Make sure that the Meat(Lamb) has no fat in it.  And also ensure that the sauteed mixture is moist free before grinding the ingredients.  Adding Roasted Gram Gram helps you to get a stiffer Meat Ball.  Roll out the Meat Balls for Fry and Curry. You don't have to fry the Meat Balls if you are using it in the Curry.

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI KUZHAMBU

     Mutton Kola Urundai or simply the Meat Balls in a Curry is a popular Chettinaad Recipe.  We can find numerous styles and variations of the same.  It is one of the most sought over Chettinad dish world wide.  The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry.  While adding these Meat Balls into the Curry, you don't need to fry them.  

 

MUTTON KOLA URUNDAI KUZHAMBU

 

For a detailed recipe on MUTTON KOLA URUNDAI KUZHAMBU, Click here...

 

MUTTON KOLA URUNDAI FRY/FRIED MEAT BALLS

MUTTON KOLA URUNDAI FRY/MEAT BALLS

 

    Meat Balls Recipe -Mutton Kola Urundai have its unique history in Tamil cuisine. Although a famous Chettinad recipe, it's cooked throughout South India in different styles and carry different names. Minced mutton, chicken or beef, are mixed with the spices and then deep fried.  Fried Meat Balls can be served as an appetizer.

    Right from mincing, peeling, chopping, sauteing, grinding, mixing etc & etc., You may need some time & patience to get this recipe made. Though a tedious process, the results are worth the effort.  An ultimate family favourite... The moment, I drain the fried Meat Balls into the paper towels, they literally vanish off. I think, can very well guess where to...  

 

MUTTON KOLA URUNDAI FRY/MEAT BALLS

For a detailed recipe on MUTTON KOLA URUNDAI FRY, Click here...

For a Vegetarian Version can try the same recipe with Vazhai Poo(Plantain Flower) or Beet roots.

VAZHAIPOO KOLA URUNDAI

BEETROOT KOLA URUNDAI

  

CURD ONION RAITHA /VENGAYA PACHADI

CURD ONION RAITHA/VENGAYA PACHADI

  

    Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raitha means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.

     Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas.  Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits.  Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.

     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc.,  Onion Raitha/Vengaya Pachadi  is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

For a detailed recipe of CURD ONION RAITHA/VENGAYA PACHADI, Click here...

 

A SUNDAY SPECIAL LUNCH MENU

    Well, this has been a perfect Lunch Menu for years and whenever I cook Meat Balls, I go along making Ghee Rice with Green Peas, whatsoever.  I have never skipped the combo.  The reason is we all love it and If you love to combine Mutton Kola Urundai Kuzhambu & Fry with simple White Rice that too serves good.  This is a Perfect Lunch Menu to satiate your Sunday Meals Plans.

KOTHU KARI MASALA/ MINCED MEAT MASALA

      Minced Meat is a fantastically versatile ingredient.  We can combine it to cook up a variety of dishes right from Simple Minced Meat Stir Fry, Meat Croquettes/Cutlets, Meat Balls, Kola Urundai Fry/Curry, Kheema Fry/Masala, Kebabs, Meatball Lasagna, Meat Ball Soup, Minced Meat Pulao/Biriyani. Minced Meat Pie, Patties for Burgers, toppings for Pizza or even prepare Minced Meat Stews and use it as a filling for various dishes, out of it.
     Though I make different versions of the same Kothukari Masala at home, I love the combination my SIL- Neema makes with Cabbage and Green Peas.  When Green Peas are in season this dish come into limelight. We can use Minced Mutton/Chicken/Beef in the recipe. Freshly minced meat or frozen ones, both suits well for the recipe. This Kothukari Masala is a simple yet delicious side dish which goes along with both Roti & Rice.


For more Recipes with MINCED MEAT, Click here...



Cuisine - South India
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3-4
Author - SM

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

HOW TO MAKE KOTHU KARI MASALA/ MINCED MEAT MASALA

KOTHU KARI MASALA/ MINCED MEAT MASALA

INGREDIENTS :

Minced Meat - 11/2 Cups
Cabbage -1 Cup
Green Peas - 3/4 Cup
Onion - 2 Nos.
Green Chillies - 3-4 Nos.
Garlic - 4 Cloves
Ginger - 1" Piece
Tomato - 1 No.
Fennel Seeds - 1/2 Tspn
Curry Leaves - 2 Sprigs
Oil - 2 Tbspns
Salt - To Taste

Spice Powders :

Turmeric Powder - 1 Tspn
Red Chilli Powder - 2 Tspns
Pepper Powder - 2 Tspns.
Garam Masala - 2 Tspns.

For Garnishing :

Coriander Leaves- few

METHOD :

• Mince the Meat(Mutton/Beef/Chicken) using a mincer or food processor.
• Wash it in a colander under running water and leave it aside for the water to drain.
• Shred the Cabbage into thin strands and keep it aside.
• Peel the Green Peas, wash and allow it to drain in a colander. 
• Grind Ginger & Garlic into a fine paste and keep it aside.
• Heat Oil in a pan, splutter Fennel seeds and Curry leaves in it.
• Saute finely chopped Onions, Green Chillies until onions turn translucent.
• Add the Ginger-Garlic Paste and saute until raw flavour goes and it turns aromatic.
• Add all the ingredients mentioned under 'Spice Powders' and mix well.
• Fry this on a very low flame for few minutes.
• Add chopped Tomatoes and fry well.  
• When tomatoes turn soft and oil separates from the mix, add Minced Meat along with a dash of Salt.
• Sprinkle enough water for the meat to cook.
• Close the pan with a lid and leave it on a low flame until the minced meat is cooked. Stir it occasionally.
• When meat is well cooked, add Green Peas and cook on a low flame until green peas turn soft.
• Add shredded Cabbage and cook briefly.
• Stir fry the Kothukari Masala for few more minutes, until the vegetables are cooked.
• Sprinkle some Pepper Powder and garnish Kothukari Masala/Minced Meat Masala with Coriander Leaves.
• Serve Kothukari Masala/Minced Meat Masala hot. with Chappati, Puri, Batura, Parathas, Rotis etc.,
• Kothukari Masala/Minced Meat Masala  goes well with Steamed Rice, Biriyani, Pulaos etc.,

NOTES:

• Can use any type of minced meat like chicken, mutton or beef for the recipe.
• I have cooked the recipe with Minced Beef.
• I like this dish spicy, adjust the spices to suit your preference. 
• This recipe is a dry version. Can add some more water & one more tomato and adjust the consistency of Kothukari Masala to suit your preference.

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.