Vegetarian, Appetizers, Sides, Snacks

Bhel Puri

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Bhel Puri

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Course: SnacksDifficulty: Medium
Servings

6

servings
Prep time

45

minutes
Cooking time

40

minutes
Calories

250

kcal

Ingredients

  • 250 grm. Potatoes

  • 0.5 cup Tomato-diced

  • 2 Onions-coarsely sliced

  • 1 cup Boondi (see note) or Besan Pakoray

  • 1 cup Chick Peas-preboiled

  • 1 Green Chilies-finely chopped.

  • 0.5 cup Fresh Coriander (Dhaniya) leaves-chopped.

  • Papri (chips made of dough)

  • Cornflakes

  • Salt according to taste

  • 2 cup Plain Rice Pops (murmuray)

  • 1 cup Sweet Imli Chutney

  • 1 kg. Yogurt-whipped

  • Chaat Masala as required.

Directions

  • Boil potatoes till soft, peel and dice.
  • In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, boondi and chick peas.
  • Keep the chutney and yogurt in separate bowls to be added according to taste.
  • In another bowl combine the papri and rice crispies.
  • To serve, in a plate add the vegetable mixture. Top it with the dry ingredients mixture. Add yogurt, chutney, salt and chaat masala according to taste.
  • NOTE: – to make the boondi mix about 3-4 tablespoons of besan with water to make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and keep aside for 10-15 minutes. Heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. Remove as soon as they turn golden brown and put into a bowl of water. In a couple of minutes they will become soft. Remove from the water and squeeze out gently the excess water with your hand.

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