Bhel Poori Recipes

Steps:

• Peel potatoes and cover with by 1 inch in a 2- to 3-quart saucepan, then boil, uncovered, until just tender. Drain in a colander. When potatoes are cool enough to handle, cut into 1/4-inch dice.
• Just before serving, stir together potatoes and remaining ingredients except chutneys in a large bowl, then stir in 1/2 cup tamarind chutney and 2 tablespoons cilantro and mint chutney. Serve immediately with remainder of chutneys on the side.
• *Available at Indian groceries and Kalustyan's (800-352-3451; kalustyans.com).

Steps:

• To start with this recipe firstly, we need a large mixing bowl. Add 2 cups of murmura or puffed rice.
• Now in a bowl add ½ onion, ½ potato, 3 crushed papdi, 3 tbsp mixture and 2 tbsp fried peanuts. You can also add fried moong dal or moong beans to make this recipe more crunchy or crispy.
• Also add 2 tbsp tomato, ½ tsp chaat masala, ¼ tsp chili powder and ¼ tsp salt.
• Further add 2 tbsp tamarind chutney, 2 tbsp green chutney and 1 tsp lemon juice.
• Mix all the spices and chutneys and make sure that all the ingredients are combined well.
• Add 3 tbsp sev and give it a quick mix.
• Sprinkle some coriander leaves, onions over the mixture.
• Squeeze some lemon juice at the same time toss the whole mixture together.
• Place this mixture into a bowl and serve immediately. If you don't serve this Bhel Puri immediately then it will become soggy and you won't enjoy it.